Ingredients
- 4 ears corn (fresh)
- 1 egg
- 1 ga water (cold)
- 1/2 c rose wine
- 3/8 c cracker crumbs
- 1/4 c milk
- 1/2 c cheddar cheese (shredded)
- 3 tb butter
- 1/4 c green pepper (finely chopped)
- 1/4 c onion (finely chopped)
- 2 tb flour
- 1 tb lemon juice
- 1 tb sugar
- 1 ts salt
- 1/2 ts paprika
- 1/4 ts dry mustard
- 1 ds pepper (ground)
Heat oven to 350'. Melt 2 tablespoons butter or margarine in 8-inch 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-quart 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.
