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Makes 9 servings1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1/2 cup finely shredded carrot 1/2 cup chopped green pepper 2 tablespoons chopped celery 2 teaspoons chopped onion 2 cans (17 ounces each) cream-style corn 4 eggs, beaten 1 cup crushed soda crackers 1/2 cup undiluted evaporated milk 1/8 teaspoon Tabasco 1 teaspoon sugar 1-1/2 teaspoons salt 1 cup shredded Cheddar Cheese Paprika Parsley Pimiento-stuffed green olives, sliced Preheat oven to 350ºF. Melt Crisco in a large heavy skillet. Stir in carrot, green pepper, celery, and onion. Cook over medium heat until vegetables are barely tender. Stir in corn, eggs, cracker crumbs, evaporated milk, and Tabasco. Stir in sugar and salt. Turn into a greased 8 x 8 x 2-inch baking dish. Top with cheese and sprinkle with paprika. Bake at 350ºF for 30 minutes or until center is set and top is golden. Remove from oven; garnish with parsley and olives. |
