SCALLOPED CORN DELUXE

      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.
[ add our full cookbook to your website ] [ Search The Cookbook ]