| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Casseroles, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks — well beaten |
| 1 |
c |
Corn — cooked |
| 1 |
sm |
Onion — chopped |
| 1 |
sm |
Green pepper — chopped |
| 2 |
tb |
Shortening |
| 1 |
c |
Rice — cooked |
| 1/2 |
c |
Cheddar cheese — grated |
|
|
Salt and pepper — to taste |
|
ds |
Paprika |
|
|
Strips bacon |
INSTRUCTIONS
Mix together beaten egg yolks and corn. Saute onion and green pepper in
the shortening and add to egg and corn mixture. Lightly fold in cooked
rice. Place half the mixture in abaking dish, add 1/4 cup of cheese, salt,
and pepper, then remaining corn mixture. Cover with remaining grated
cheese. Dust with paprika and lay strips of bacon across the top.Bake in a
400^ oven for 20 minutes, or until bacon is cooked.
Recipe By : The Foxfire Book of Appalachian Cookery
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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