| CONFETTI SCALLOPED CORN |
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Makes 6 servings1 egg, beaten 1 cup skim milk 1 cup coarsely crushed saltine crackers (about 22 two-inch square crackers), divided 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (16-1/2 ounces) cream-style corn 1/4 cup finely chopped onion 1 jar (2 ounces) chopped pimiento, drained 1 tablespoon CRISCO Oil* 1 tablespoon chopped fresh parsley Heat oven to 350ºF. Combine egg, milk, 2/3 cup cracker crumbs, salt and pepper in medium bowl. Stir in corn, onion and pimiento. Pour into ungreased 1-quart casserole. Combine remaining 1/3 cup cracker crumbs with Crisco Oil in small bowl. Toss to coat. Sprinkle over corn mixture. Bake at 350ºF for 1 hour or until knife inserted in center comes out clean. Do not overbake. Sprikle with parsley. Let stand 5 to 10 minutes before serving. Garnish, if desired. *Use your favorite Crisco Oil product. |
