I am looking for a recipe from McCalls Great American Recipe Collection that is a corn casserole with pimento.!
3 tablespoons flour
1 teaspoon salt
1 tablespoon sugar
1 1/4 cup milk
2 cups corn, cream style
1 green pepper, finely chopped
2 tablespoons finely chopped pimiento
2 eggs, well beaten
4 tablespoons buttered crumbs
Start oven at moderate, 375 degrees. Melt butter in saucepan. Stir in flour, salt and sugar smoothly. Add milk slowly, stirring constantly over low heat until mixture thickens and boils. Stir in corn, mix smoothly; add green pepper, pimientos and eggs. Pour into 1 1/2 quart casserole. Cover with buttered crumbs. Bake in moderate oven for 20 minutes. Lower heat to 350 degrees and bake 20 minutes longer or until top is browned and bubbly. Serves six.
Answers: 1 tablespoon butter
3 tablespoons flour
1 teaspoon salt
1 tablespoon sugar
1 1/4 cup milk
2 cups corn, cream style
1 green pepper, finely chopped
2 tablespoons finely chopped pimiento
2 eggs, well beaten
4 tablespoons buttered crumbs
Start oven at moderate, 375 degrees. Melt butter in saucepan. Stir in flour, salt and sugar smoothly. Add milk slowly, stirring constantly over low heat until mixture thickens and boils. Stir in corn, mix smoothly; add green pepper, pimientos and eggs. Pour into 1 1/2 quart casserole. Cover with buttered crumbs. Bake in moderate oven for 20 minutes. Lower heat to 350 degrees and bake 20 minutes longer or until top is browned and bubbly. Serves six.
1 (10 oz.) pkg. frozen green peas in butter sauce
1 (10 oz.) pkg. frozen shoepeg corn in butter sauce
1/3 c. onion, diced
1/3 c. celery, chopped
1 tbsp. parsley, chopped
1 (2 oz.) jar sliced pimentos, drained
1/2 tsp. basil
1/2 tsp. salt
1/2 c. sour cream
1 tsp. lemon juice
Dash of pepper
Cook green peas and corn according to package directions. Partially open pouches and drain butter sauce into medium saucepan. Saute onion, celery, and parsley in butter sauce until tender. Add green peas and corn, pimentos, basil, salt, and pepper. Just before serving, add lemon juice and sour cream; heat thoroughly.
I see you already have the recipe but I thought you might be interested in this site...these people also have these cards and can help you if you ever need another recipe..or want to buy any cards you don't have.
http://www.specialflavors.com/share/mccp...