"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Scalloped Corn, by carol wood, is from The wood Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs 1 can (17 oz) cream style corn 2/3 cup milk or 1/2 & 1/2 cream 1/2 c saltines (crushed) 2 to 3 T. butter (cut into pieces) 1 T sugar 1/4 tsp. salt dash pepper
In bowl beat eggs until frothy. Stir in remaining ingredients; mix well. Pour into greased 1 quart round casserole dish. Bake in preheated 350º oven for 55 to 60 minutes or until knife inserted in center comes out clean. Serve hot.
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