Corn Scallop Fiesta Recipe
Ingredients
1 can (17 oz.) creamstyle corn
2 eggs, beaten
1/2 cup crushed soda crackers
1/4 cup butter or margarine, melted
1/4 cup undiluted evapor ated milk
1/4 cup finely shredded carrot
1/4 cup chopped green pepper
1 tablespoon chopped celery
1 teaspoon chopped onion
6 drops Tabasco
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese
Directions
Mix corn, eggs, crumbs, butter, evaporated milk, carrot, green pepper, celery, onion, and Tabasco in a bowl.
Stir in a mixture of sugar and salt.
Turn into a greased 8x8x2-inch baking dish.
Top with cheese and sprinkle with paprika.
Bake at 350°F 30 minutes, or until custard is set and top is golden brown.
Remove from oven and mark off squares for serving with lines of snipped parsley.
Put a pimiento-stuffed olive slice in center of each square.
Stir in a mixture of sugar and salt.
Turn into a greased 8x8x2-inch baking dish.
Top with cheese and sprinkle with paprika.
Bake at 350°F 30 minutes, or until custard is set and top is golden brown.
Remove from oven and mark off squares for serving with lines of snipped parsley.
Put a pimiento-stuffed olive slice in center of each square.
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