Dining with Duvall: A good day at belly dancing class

In October Leela presents her annual extravaganza, “Arabia Exotica” including workshops with national figures from the American belly dance world. The weekend concludes with a performance and party at the Avalon in Hollywood.

Participants in Leela’s September workshop for any age or level, even brand-new students, will perform a number on stage in October. “It’s an amazing experience for people to discover themselves on stage, feeling good and having fun,” Leela added.

I noticed Lella’s students are a cross-section of all ages, shapes, races and ethnic-social backgrounds.

Leela e-mailed an easy, popular corn pudding for Valley Sun readers. She says it travels well and is always requested by her family and friends for Thanksgiving dinners or potlucks.

LEELA’S LUSCIOUS

CORN PUDDING

2 sticks butter (1/2 pound)

1 cup sour cream

1 can creamed corn (8 oz. or 10 oz. will work)

1 can corn (10 oz.) drained

1 tablespoon sugar

1 package cornbread mix (I use Marie Calendar’s, but any mix will do)

Preheat oven to 350 degrees. Spray the sides and bottom of a 9x13-inch baking dish with cooking release spray. In a large, microwave-safe bowl, melt the butter in the microwave (about 45 seconds to 1 minute on high). Add sour cream, creamed corn, drained corn and sugar. Mix well. Add cornbread mix; stir to combine thoroughly. Pour into baking dish, bake approximately 45 minutes or until toothpick inserted in center of pudding comes out clean. Cool 10 minutes before serving, to let the pudding set up. To bring corn pudding to a potluck: cool thoroughly, cover with plastic wrap or foil and either refrigerate or let stand at room temperature. If refrigerated, before reheating in conventional or microwave oven, bring pudding up to room temperature first. Heat covered, let stand 10 minutes to set up. Enjoy as a savory-and-sweet side dish.

LYNN DUVALL, For information write boblynn@ix.netcom.com