Corn Scallop Fiesta
|Canned cream style corn||17 Ounce (1 Can)|
|Eggs||2 , beaten|
|Crushed soda crackers||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Undiluted evaporated milk||1⁄4 Cup (4 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs), finely shredded|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1 Tablespoon|
|Chopped onion||1 Teaspoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Mix corn, eggs, crumbs, butter, evaporated milk, carrot, green pepper, celery, onion, and Tabasco in a bowl.
Stir in a mixture of sugar and salt.
Turn into a greased 8x8x2-inch baking dish.
Top with cheese and sprinkle with paprika.
Bake at 350Â°F 30 minutes, or until custard is set and top is golden brown.
Remove from oven and mark off squares for serving with lines of snipped parsley.
Put a pimiento-stuffed olive slice in center of each square.