Scalloped Corn Deluxe

• 4 Ears corn fresh
• 1 tablespoon lemon juice
• 2 tablespoons butter or margarine
• 1/4 cup green bell peppers finelyc hopped
• 1 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/2 cup rose wine
• 1/2 cup cheddar cheese shredded
• 1 tablespoon butter or margarine
• 1 tablespoon sugar
• 1 gallon water cold
• 1/4 cup onions finely chopped
• 2 tablespoons flour, all-purpose
• 1/2 teaspoon paprika
• 1 dash black pepper ground
• 1/4 cup milk
• 1 each eggs slightly beaten
• 13 cup cracker crumbs

1. Heat corn, sugar, lemon juice and water to boiling in Dutch oven or large kettle.
2. Boil uncovered 2 minutes.
3. Remove from heat; let stand 10 minutes.
4. Cut enough kernels from ears to measure 2 cups.
5. Heat oven to 350F (180C).
6. Melt 2 tablespoons butter or margarine in 8-inch skillet.
7. Cook and stir onion and green pepper in butter until onion is tender.
8. Remove from heat.
9. Stir in flour, salt, paprika, mustard and pepper.
10. Cook over low heat, stirring constantly, until mixture is hot and bubbly.
11. Remove from heat.
12. Gradually stir wine and milk into flour mixture.
13. Heat to boiling, stirring until ready to use.
14. Pour in un-greased 1-quart casserole.
15. Melt 1 tablespoon butter.
16. Remove from heat.
17. Stir in cracker crumbs.
18. Sprinkle crumbs evenly over corn mixture.
19. Bake uncovered until bubbly, 30 to 35 minutes.

corn fresh, lemon juice, butter, green bell peppers, salt, dry mustard, rose wine, cheddar cheese, butter, sugar, cold, onions, flour, paprika, black pepper, milk, eggs, cracker crumbs

Taken from recipeland.com/recipe/v/scalloped-corn-deluxe-40097 (may not work)