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Scalloped Corn

  • 2 slices bacon

  • 1/2 cup sliced green onions

  • 1 tbs flour

  • 1/2 tsp salt

  • 1/4 tsp dry mustard

  • 1/4 tsp paprika

  • 1/8 tsp ground black pepper

  • 1 egg

  • 1 cup milk

  • 16 oz frozen white (shoe peg) corn, thawed and drained

Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towel. Crumble bacon; set aside. Cook green onions in bacon drippings until tender. Stir in flour, salt, dry mustard, paprika, and black pepper; blend well. Cook until mixture is smooth and bubbly, stirring constantly. Beat egg in small bowl; stir in milk. Gradually add to flour mixture; cook until mixture thickens, stirring constantly. Stir in corn. Cook until thoroughly heated. Sprinkle with bacon.

Yield: 6 Servings.

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