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Scalloped
Corn
| 3 cups cooked corn—whole kernel or creamed
(or 2 #2 cans) ½ to 1 cup milk 3 tablespoons butter 1½ cups soft bread crumbs 2 tablespoons chopped onion ¼ teaspoon mustard 1 teaspoon salt dash of pepper If kernel corn is used, add 1 cup milk;
if cream style, ½ cup. Mix all ingredients together and pour into
a buttered ring mold (or casserole). Bake in moderate oven (350° F.)
for about 30 minutes or until firm. Turn onto large platter (if using ring
mold) and serve as is, or fill center with a creamed meat mixture.
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