Title: Scalloped Corn #1
Categories: Vegetable
Yield: 4 Servings

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-
2	c	-fresh cut corn
1		Egg; slightly beaten
		Buttered bread crumbs

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 , 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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