Recipe: Scalloped Corn #1

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Categories: Vegetable

Yield: 4 Servings

1/4 c Chopped onion
1/4 c Chopped green pepper

      2 tb Butter
      2 tb Flour
      1 ts Salt

1/2 ts Paprika
1/2 ts Dry mustard

ds Pepper
3/4 c Milk

      1 cn (17-oz) whole kernel corn
           -- or-
      2 c  -- fresh cut corn
      1    Egg; slightly beaten
           Buttered bread crumbs

Saute onion and pepper in butter. Blend in flour, salt, paprika, dry mustard and pepper; cook until bubbly. Remove from heat and gradually add milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat and add egg and corn. Pour into 1-quart baking dish. Top with crumbs. Bake at 350 for 20-30 minutes.

MRS MARION FOSTER (MARY)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

When you get to your wit's end, you'll find God lives there.

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