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Chili Scalloped Corn
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    Chili Scalloped Corn

    This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes well with a variety of foods.

  • 4 ears of corn, ( or 10 ounces frozen or a 16 oz canned, drained )
  • 2 tablespoons butter
  • 1/4 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 dash pepper
  • 3/4 cups milk
  • 1 large eggs, slightly beaten
  • 4 ounces chopped green chilies
  • 1/3 cup fine dry bread crumbs, or cracker crumbs
  • 1 tablespoons butter, melted
  • Prepare and cook corn. Heat oven to 350. Melt butter in a saucepan over medium heat. Cook onion and bell pepper about 2 minutes, stirring occasionally, until onion is tender; remove from heat. Stir in flour, salt, chili powder, cumin and pepper. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn, eggs and chilies. Pour into ungreased 1 quart casserole. Mix crumbs and butter. Sprinkle over corn mixture. Bake uncovered 30 to 35 minutes or until bubbly.

    Origin: Betty Crocker
    Posted By: MFou5, mfou5@aol.com. Via: Rec.Food.Recipes
    Post Date: Sunday, May 06, 2001

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