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OLIVE CORN PIE 1 1/2 c. Cheddar cheese flavored cracker crumbs 2 Tbsp. flour 1/3 c. butter 1 1/4 c. milk 2 c. fresh corn or whole kernel corn (canned) 2 Tbsp. butter 2 eggs, beaten 1 tsp. grated onion 1/2 c. sliced pimiento-stuffed olives 1/2 tsp. Accent Mix cheese cracker crumbs with melted butter or marga- rine; reserve 1/3 cup. Press remainder onto bottom and sides of 9-inch pie pan. Set aside. In heavy saucepan combine 1 cup milk, corn, butter and Accent. Bring to boil and simmer, uncovered, 3 minutes, stirring occasionally. Blend flour with remaining milk. Stir into boiling mixture in saucepan. Cook and stir for 2 minutes. Add hot mixture gradually to the beaten eggs, stirring until blended. Mix in olives. Pour into crumb shell and sprinkle top with reserved crumbs. Bake at 400 degrees for 20 minutes or until a knife inserted into the middle comes out clean. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |