Scalloped Corn Deluxe

Ingredients

4 ears corn
16 ml lemon juice
40 gr butter
34 gr green pepper
3 gr salt
1 ml dry mustard
120 ml rose wine
55 gr cheddar cheese
14 gr sugar
1 ga water
30 gr onion
16 gr flour
1 gr paprika
1 gr pepper
60 ml milk
1 egg
65 gr cracker crumbs

Instructions

Heat oven to 350'. Melt 2 tablespoons butter or margarine in 20 cm skillet. Cook and stir onion and green pepper in butter until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is hot and bubbly. Remove from heat. Gradually stir wine and milk into flour mixture. Heat to boiling, stirring until ready to use. When ready to fill, remove jars from water and drain. Pour in ungreased 1 litre casserole. Melt 1 tablespoon butter. Remove from heat. Stir in cracker crumbs. Sprinkle crumbs evenly over corn mixture. Bake uncovered until bubbly, 30 to 35 minutes. *NOTE: Cheddar cheese MUST be in its natural form.