"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

Pam's Scalloped Corn Recipe

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This recipe for Pam's Scalloped Corn, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Cooper
Added: Tuesday, January 27, 2009


1 can (17 oz) creamed corn
1 tbsp onion, chopped
2 eggs, beaten
1 tbsp celery, chopped
1/2 cup soda crackers, crushed
1/2 tsp sugar
1/4 cup butter, melted
6 drops of Tabasco
1/4 cup undiluted evaporated milk
1/2 tsp salt
1/4 cup carrot, shredded
1/2 cup cheddar cheese, grated
1/4 cup green pepper

Preheat oven to 350. Combine corn and all ingredients except the cheese. Mix thoroughly and put into greased baking dish. Top with cheese and paprika. Bake for 30 minutes or until set and the top is golden brown.

Personal Notes:
Personal Notes:
I add a bit more onion and celery to taste 1 T is not a whole lot




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