Difference between revisions of "Scalloped Corn I"
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 10: | Line 10: | ||
* [[pepper]] — to taste | * [[pepper]] — to taste | ||
| − | == | + | == Procedures == |
# With electric mixer, beat together [[corn]], crumbs, [[egg]]s, [[milk]] and [[pepper]]. | # With electric mixer, beat together [[corn]], crumbs, [[egg]]s, [[milk]] and [[pepper]]. | ||
# Beat very well, and it will be messy. | # Beat very well, and it will be messy. | ||
Latest revision as of 10:20, 15 July 2012
Description
Contributed by World Recipes Y-Group
Ingredients
- 1 can cream-style corn
- 1 cup cracker crumbs
- 3 eggs or ¾ cup Egg Beaters™ 99% egg substitute
- 2 tbsp margarine — optional
- ½ cup skimmed evaporated milk
- pepper — to taste
Procedures
- With electric mixer, beat together corn, crumbs, eggs, milk and pepper.
- Beat very well, and it will be messy.
- The secret to this recipe is in the beating! pour into a lightly greased casserole.
- Dot with margarine, if desired.
- Bake uncovered at 375°F for 30 minutes or until center is firm.
- Enjoy.
