Scalloped Corn Deluxe

Course : Vegetables
Serves: 4
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Ingredients:

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 large egg -- slightly beaten
1/3 cup cracker crumbs
 

Preparation / Directions:

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


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