creole corn casserole
first lady bicentennial cookbook 
 
3 Tbsp  bacon drippings
1/3 cup  flour
1 can  shoe peg corn (niblets), drained
1 lb.  can tomatoes, drained
1 small  onion, chopped
1   rib celery, finely chopped
1/4 lb.  cheese, grated
  salt and pepper
 
heat drippings. add flour and brown. add corn, tomatoes, celery, and onion. 
mix well and remove from heat. make layers in 2 quart casserole, alternating 
vegetables and grated cheese. salt and pepper to taste. bake 30 minutes 
(covered) in 350 degrees oven. 
serves 8. 
 
 
 
(ID: 79287) Mirror: rec.food.recipes: Fri, Feb 28, 2003


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