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Christian Vegetarian Association Presents:
Take Heart!

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 milk or soymilk

3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels

Salt and freshly ground black pepper

1 tablespoon non-hydrogenated 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.

Your question and comments are welcome

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