Tuesday, February 22, 2011

Scalloped Corn by Jayada Radhika

2 tbsp butter
2 tbsp flour
1/4 tsp dry mustard
large pinch hing
1/8 tsp cayenne
salt and pepper to taste
1/2 cups milk
1 tbsp egg replacer
2 cups fresh or frozen corn kernels

Melt butter and add flour and seasonings and blend. Add milk and cook and stir 'til resulting sauce is smooth and slightly thickened. Add egg ... replacer, salt and corn and blend well. Pour into a lightly greased 1-quart casserole (I used a Pyrex bread tin and it worked beautifully) and top with breadcrumbs. Bake in a 350 degree F. oven about 20-25 mins or 'til crumbs are lightly browned. This makes 5-6 servings.

This recipe is adapted from the Watkins Hearthside Cookbook (1952)

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