Scallop Corn

Name: Scallop Corn
Ingredients: 1/2 c. Crisco shortening; 1/2 c. chopped carrots, finely chopped; 2 tsp. chopped celery; 2 tsp. chopped onion; 2 (17 oz.) cans cream-style corn; 4 eggs, beaten; 1 c. crushed soda crackers; 1/2 c. undiluted evaporated milk; 1/8 tsp. Tabasco sauce; 1 tsp. sugar; 1 c. shredded Cheddar cheese; 1 tsp. paprika; 1 1/2 c. chopped parsley; 1 medium green pepper

14 ingredients

8 steps

Ingredients

1/2 c. Crisco shortening
1/2 c. chopped carrots, finely chopped
2 tsp. chopped celery
2 tsp. chopped onion
2 (17 oz.) cans cream-style corn
4 eggs, beaten
1 c. crushed soda crackers
1/2 c. undiluted evaporated milk
1/8 tsp. Tabasco sauce
1 tsp. sugar
1 c. shredded Cheddar cheese
1 tsp. paprika
1 1/2 c. chopped parsley
1 medium green pepper

Directions

1

Preheat oven to 350°.
2

Melt Crisco in a large heavy skillet. Stir in carrots, green pepper, celery and onion.
3

Cook over medium heat until vegetables are barely tender.
4

Stir in corn, eggs, cracker crumbs, evaporated milk, Tabasco sauce, sugar and salt. Top with cheese and sprinkle with paprika.
5

Turn into greased 8 x 8 x 2-inch baking dish.
6

Bake at 350° for 30 minutes or until center is set and top is golden.
7

Remove from oven.
8

Garnish with parsley and olives.