"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Corn Scallop, by Ruth Anne klumb, is from Adam & Jodi's wedding,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can 17 0z. cream style corn 2 beaten eggs 1/2 cup crushed soda crackers with butter. Set aside4 cup butter 1/2 tsp sugar 1/2 cup shredded cheddar cheese 1/4 cup milk or cream 1/4 cup each: chopped green or red pepper and celery 1 tsp. minced onion
Combine corn and all other ingredients except cheese and cracker crumbs. Put into a n 8X8 in. pan or baking dish. Sprinkle top with cheese and cracker crumbs. Bake @ 350 for 30 min. or until mixture is set and top is a golden brown. (Do not cover)
4 to 6
Combine corn and all remaining ingredients except cheese. Mix and turn into a greased 8 X8 in. pan or baking dish. Sprinkle top with cheese and used
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