| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Appetizers, Vegetables, Salads, Microwave |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/4 |
c |
Finely chopped onion |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Dry mustard |
| 1 |
ds |
Pepper |
| 3/4 |
c |
Milk |
| 16 |
oz |
Can whole kernel corn |
| 1 |
|
Egg slightly beaten |
INSTRUCTIONS
1. Place 2 tablespoons butter in a deep, 1-quart, heat-resistant,
non-metallic casserole. Heat, uncovered, in Microwave Oven 15 seconds. 2.
Add chopped onions and heat, uncovered, in Microwave Oven 2 minutes or
until onion is tender. 3. Blend in flour, salt, paprika, dry mustard and
pepper. Heat, uncovered, in Microwave Oven 1 minute or until bubbly. 4.
Gradually add milk, stirring constantly. 5. Add remaining ingredients.
Blend thoroughly. 6. Heat, uncovered, in Microwave Oven 7 to 8 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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