"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Casserole Recipe

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This recipe for Corn Casserole, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vera Mae Schultz
Added: Wednesday, October 14, 2009


1 c. Velveeta cheese
2 eggs
1 medium onion, chopped
1 medium bell pepper, chopped
1 c. milk
1 small jar pimiento
1 can whole kernel corn
1 can cream style corn
1 jalapeno (or more), chopped
Salt and pepper to taste
1 c. cracker crumbs
1/4 butter, melted

Mix first 10 ingredients. Place in buttered casserole dish. Top with cracker crumbs and drizzle with butter. Bake at 350 for 1 hour, or until set.




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