Recipe - The Best Corn Casserole In The Whole Wide World

4 Strips of bacon and
drippings (up to 5)
2 cup Chopped onions
9 Ears corn
2 cup Grated Cheddar cheese
1 cup Half and half cream
1 Jar chopped pimiento
Salt and pepper
Three fourths teaspoon Powdered ginger

Cook bacon until crisp. Remove and lay aside. In drippings, saute onion
until soft but not brown. Cut corn off the cob and scrape cob to get the
milk. (Cut only about halfway through kernels, then scrape the rest off)
Add corn and cheese to onions. Cook, stirring about 10 minutes. Add half
and half cream, pimientos, seasonings and crumbled bacon. Heat in 2 quart
casserole until bubbly. Freezes well. Serves 8 10. (From "River Road
Recipes II published by the Junior League of Baton Rouge, Inc.)

Posted to EATL Digest 27 Aug 96

From: Pat Belanger cookie@CWCONNECT.CA

Date: Wed, 28 Aug 1996 18:26:11 0700