Recipe - Stove-Top Scalloped Corn

1 cn ( 14.75 oz.) cream style
corn
One half cup Skim milk
One fourth cup Fatfree egg substitute
One fourth cup Coarsely crushed fatfree
saltine crackers
2 tablespoon Thinly cut or sliced up scallions
1 pn Coarsely ground black pepper

Here is a recipe from Quick & Healthy

It's time to say so long to slowly baked scalloped corn. this tasty version
is ready to eat in just minutes.

Combine corn, milk, egg substitute, cracker crumbs, scallions and pepper in
a saucepan. Cook over mediumhigh heat, stirring constantly, until mixture
thickens and boils. Serving:4

Per serving: 95 calories, 0.4 g fat (4% of calories), 1 mg cholesterol,
323 mg sodium, 1.1 dietary fiber

Posted to EATLF Digest by bmann@jcn1.com (Manning, Beverly) on Mar 12,
1998