"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne


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This recipe for SCALLOPED CORN, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minnie Candy
Added: Friday, April 14, 2006


1 package (10 oz) frozen corn
1/4 cup chopped onion
2 tbs. flour
1/2 tsp. dry mustard
3/4 cup milk
1/3 cup cracker crumbs (mixed with 1 tbs. margarine or butter, melted)
2 tbs. margarine or butter
1/2 cup green bell pepper, chopped
1/2 tsp. salt
dash of pepper
1 egg, slightly beaten
1/4 tsp. paprika

Cook corn as directed on package. Heat oven to 350 degrees. Heat butter in 1 quart saucepan over medium heat. Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally until onion is softened; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat. Gradually stir in milk. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1 quart casserole. Mix crumbs and melted margarine. Sprinkle over the corn mixture and bake uncovered for 30 to 35 minutes until bubbly.
NOTE: fold 1/2 cup shredded cheddar cheese into sauce mixture.




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