"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

Scalloped Corn Recipe

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

Contributor:  
Contributor:  
Dorothy Tice
Added: Thursday, December 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Corn canned, whole kernel 1 c (12 oz can)
Regular milk or evaporated milk (to add to liquid from canned corn)
2 TBSP butter or oleo
2 TBSP flour
1 tsp salt
dash of pepper
2 eggs beaten
c buttered crumbs

Directions:
Directions:
Drain liquid from canned corn into measuring cup. Add enough milk to mesure 1 cup. Heat butter in pan; add flour, salt and pepper. Stir until blended. Slowly add liquid and cook, stirring constantly until thickened. Remove from heat and add drained corn. Slowly add beaten eggs, stirring constantly. Pour into greased casserole. Top with buttered crumbs and sprinkle with paprika.

Place in a shallow pan of water. Bake in moderate oven (350) 45-50 minutes.

Number Of Servings:
Number Of Servings:
4-5

 

 

 

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