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RECIPE of the WEEK

October 8, 2001

CORN BAKE

Corn dishes like these are commonly served to company during harvest season which begins in the late summer and runs through autumn.

2 eggs, separated
1/2 teaspoon of salt
3 cups of uncooked kernel corn
1/4 teaspoon of black pepper
3/4 cup of milk
1/2 cup of cracker crumbs
1/2 cup of sour cream
1/4 teaspoon of salt
2 tablespoons of melted butter
2 tablespoons of chopped pimento

Combine the beaten egg yolks with corn, spices, and milk. Blend well and pour into a buttered 2 quart casserole. Blend sour cream with stiffly beaten egg whites and fold into the corn mixture. Sprinkle the top with cracker crumbs mixed with melted butter and dot with pimento. Bake 1 hour at 350.

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