| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | (1 small) green pepper; chopped (I omitted) |
| 1/4 | c | Onion; chopped, (I omitted – will include next time I have one) |
| 2 | tb | Margarine or butter |
| 2 | tb | All-purpose flour |
| 3/4 | ts | Salt; (I decreased to 1/2 tsp.) |
| 1/2 | ts | Paprika |
| 1/4 | ts | Dry mustard |
| 1 | ds | Pepper |
| 3/4 | c | Mlik |
| 1 | cn | (16 oz.) whole kernel corn; drained* |
| 1/2 | c | (about 2 oz.) shredded cheddar cheese (I used mozzarella) |
| 1 | Egg; beaten | |
| 1/3 | c | Cracker crumbs; (will add more next time) |
| 1 | tb | Margarine or butter; melted |
INSTRUCTIONS
Source: Better Crocker's Microwave Cookbook, 1981 *1 package (10 oz.) frozen whole kernel corn, cooked and drained, can be substitued for the canned whole kernel corn. Place green pepper, onion and 2 tablespoons margarine in 1-1/2-quart casserole. Microwave uncovered on high (100 percent) until onion is tender, 2 to 3 minutes. Stir in flour, salt, paprika, mustard and pepper. Gradually stir in milk. Microwave uncovered on high (100 percent), stirring every minute until mixture is thickened, 2 to 3 minutes. Stir in corn, cheese and egg. Cover, tightly and microwave on medium-high (70 percent) 5 minutes. Mix crumbs and 1 tablespoon margarine; sprinkle over corn. Microwave uncovered until center is almost set, 4 to 6 minutes longer. Let stand 5 minutes. ***Extremely hot when served! Retained heat throughout meal. Posted to TNT Recipes Digest by fluffduff@juno.com (Hope Blackford) on Feb 03, 1998
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