Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 Scalloped Corn 4 to 6 servings 1 tablespoon light olive oil 1 large onion, chopped 1 large green bell pepper, finely diced 2 medium firm ripe tomatoes, chopped 1 1/2 tablespoons unbleached white flour 1/4 teaspoon paprika A few grains cayenne pepper 1 cup low-fat soymilk 3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels Salt and freshly ground black pepper 1 tablespoon nonhydrogenated margarine, melted 1 cup soft whole grain bread crumbs Preheat the oven to 350 degrees. Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften. Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper. Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once. ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2006 Report Share Posted October 12, 2006 and this one too, this looks totally yummy!!! hugs, Chanda - Tamara L Vegetarian Thursday, October 12, 2006 10:02 AM Scalloped Corn Scalloped Corn 4 to 6 servings 1 tablespoon light olive oil 1 large onion, chopped 1 large green bell pepper, finely diced 2 medium firm ripe tomatoes, chopped 1 1/2 tablespoons unbleached white flour 1/4 teaspoon paprika A few grains cayenne pepper 1 cup low-fat soymilk 3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels Salt and freshly ground black pepper 1 tablespoon nonhydrogenated margarine, melted 1 cup soft whole grain bread crumbs Preheat the oven to 350 degrees. Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften. Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper. Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs begin to turn crusty. Serve at once. ______ PeoplePC Online A better way to Internet http://www.peoplepc.com Quote Link to comment Share on other sites More sharing options...
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