[Mid] My mom's signature recipe

I found this last night while cleaning up. Reading it got me a bit
melancholy, but I thought to share it with you.

My mom used to make this for every big family thang we had. Very
often she would multiply the recipe since we all liked this so much.
It's kinda like a corn souffle. No, it ain't within SCA period, but
it's very good.

Mine has never come out like hers. I will keep on trying. This is
great with whatever meat course you serve. I hope you enjoy it. I'd
like to share some of _your_ family's favorites, if folk don't think
this is too far off topic.

M. Siobhan

*******8

Mom's scalloped corn

1 can creamed corn
1 extra large or jumbo egg
1 1/2 cups milk
1 cup fine cracker crumbs
1 tsp. onion powder (or to taste)
1/2 tsp. Nature's seasons (or to taste) (you can use salt or Mrs.
Dash, or whatever you like...)
1 tsp. sugar (or more, to taste)
Butter or margarine (stick, not soft margarine)

Preheat oven to 350 degrees.

Use a whisk to beat the egg until well-mixed and frothy. Add milk
and
continue to whisk well.

Add corn and stir in with a spoon. Add 1/2 cup cracker crumbs and
stir.

Add onion, Nature's Seasons and sugar. This is the fun part. Add
these in small amounts to start and keep on tasting until it tastes
right to you.

Pour into 1 1/2 qt. greased casserole. Cover top with remaining
cracker crumbs and dot with butter all over the top. Bake uncovered
in a 350 oven for an hour or until crust is a nice golden brown. You
don't want a real thick crust on top, but you may want to use a few
more cracker crumbs just so you don't see the corn mixture coming
through the top.

From: "Judith Kirk" <Kirk@ucs5.cc.wmich.edu>
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Received on Tue Dec 7 14:56:53 1999