Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Corn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Fresh corn ears
1 tb Lemon juice
2 tb Butter
1/4 c Green pepper -- finely chopped
1 ts Salt
1/4 ts Dry mustard
1/2 c Rose wine
1/2 c Cheddar cheese -- shredded *
1 tb Butter
1 tb Sugar
1 ga Water -- cold
1/4 c Onion -- finely chopped
2 tb Flour
1/2 ts Paprika
1 d Ground pepper
1/4 c Milk
1 Egg -- slightly beaten
1/3 c Cracker crumbs
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 F. Melt 2 tb butter in 8" 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 qt casserole dish.
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 form.
