Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ears          fresh corn
   1      tablespoon    lemon juice
   2      tablespoons   butter or margarine
     1/4  cup           finely chopped green pepper
   1      teaspoon      salt
     1/4  teaspoon      dry mustard
     1/2  cup           rose wine
     1/2  cup           shredded cheddar cheese*
   1      tablespoon    butter or margarine
   1      tablespoon    sugar
   1      gallon        cold water
     1/4  cup           finely chopped onion
   2      tablespoons   flour
     1/2  teaspoon      paprika
   1      dash          ground pepper
     1/4  cup           milk
   1                    egg -- slightly beaten
     1/3  cup           cracker crumbs

Preparation:

Heat corn, sugar, lemon juice and water to boiling in Dutch oven or large kettle. Boil uncovered 2 minutes. Remove from heat; let stand 10 minutes. Cut enough kernels from ears to measure 2 cups. Heat oven to 350'. Melt 2 tablespoons butter or margarine in 8-inch skillet. Cook and stir onion and green pepper in butter until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is hot and bubbly. Remove from heat. Gradually stir wine and milk into flour mixture. Heat to boiling, stirring until ready to use. When ready to fill, remove jars from water and drain. Pour in ungreased 1-quart casserole. Melt 1 tablespoon butter. Remove from heat. Stir in cracker crumbs. Sprinkle crumbs evenly over corn mixture. Bake uncovered until bubbly, 30 to 35 minutes. *NOTE: Cheddar cheese MUST be in its natural for