Scalloped corn deluxe
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Scalloped corn deluxe
  Corn    Side dish  
Last updated 6/12/2012 12:53:13 AM. Recipe ID 15008. Report a problem with this recipe.
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      Title: Scalloped corn deluxe
 Categories: Side dish, Red wine
      Yield: 4 Servings
      4    Ears fresh corn
      1 tb Lemon juice
      2 tb Butter or margarine
    1/4 c  Finely chopped green pepper
      1 ts Salt
    1/4 ts Dry mustard
    1/2 c  Rose wine
    1/2 c  Shredded Cheddar cheese*
      1 tb Butter or margarine
      1 tb Sugar
      1 ga Cold water
    1/4 c  Finely chopped onion
      2 tb Flour
    1/2 ts Paprika
      1 ds Ground pepper
    1/4 c  Milk
      1    Egg,slightly beaten
    1/3 c  Cracker crumbs
  Heat corn, sugar, lemon juice and water to boiling in Dutch oven or
  large kettle. Boil uncovered 2 minutes. Remove from heat; let stand
  10 minutes. Cut enough kernels from ears to measure 2 cups.
  Heat oven to 350'. Melt 2 tablespoons butter or margarine in 8-inch
  skillet. Cook and stir onion and green pepper in butter until onion is
  tender. Remove from heat. Stir in flour, salt, paprika, mustard and
  pepper. Cook over low heat, stirring constantly, until mixture is hot
  and bubbly. Remove from heat.
  Gradually stir wine and milk into flour mixture. Heat to boiling,
  stirring until ready to use. When ready to fill, remove jars from
  water and drain.
  Pour in ungreased 1-quart casserole.
  Melt 1 tablespoon butter. Remove from heat. Stir in cracker crumbs.
  Sprinkle crumbs evenly over corn mixture. Bake uncovered until
  bubbly, 30 to 35 minutes.
  *NOTE: Cheddar cheese MUST be in its natural form.

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Recipe ID 15008 (Apr 03, 2005)

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