| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Chopped green pepper |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Dry mustard |
|
ds |
Pepper |
| 3/4 |
c |
Milk |
| 1 |
cn |
(17-oz) whole kernel corn or- fresh cut corn |
| 1 |
|
Egg; slightly beaten |
|
|
Buttered bread crumbs |
INSTRUCTIONS
Saute onion and pepper in butter. Blend in flour, salt, paprika, dry
mustard and pepper; cook until bubbly. Remove from heat and gradually add
milk. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat
and add egg and corn. Pour into 1-quart baking dish. Top with crumbs. Bake
at 350 for 20-30 minutes.
MRS MARION FOSTER (MARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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