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Scalloped Corn
1 can (17 oz.) cream-style corn
1 cup fat-free milk
1 large egg, beaten
1 cup soda cracker crumbs
2 Tbsp. chopped pimiento
1/4 cup chopped onion
1/2 tsp. salt
Pinch of freshly ground pepper
2 tsp. margarine
Preheat the oven to 350°F. Prepare a 1 qt. casserole with nonstick pan spray.
In a medium bowl, combine the corn, milk, and egg; stir to mix well. Add 3/4 cup of the crumbs, the pimiento, onion, salt, and pepper. Mix well; pour into the prepared casserole. Melt the margarine in a small skillet. Add the remaining 1/4 cup cracker crumbs; stir to distribute the margarine through the crumbs. Sprinkle the crumbs over the corn mixture. Bake for 35 minutes. Serve hot. Yield: 3 cups (6 servings).
Per Serving (about 1/2 cup): Calories: 150, Fat: 4 g, Cholesterol: 36 mg, Sodium: 621 mg, Carbohydrate: 26 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 5 g Diabetic Exchanges: 1-1/2 Starch, 1/2 Fat
"rice is the best, the most nutritive and unquestionably the most widespread staple in the world."
Escoffier
Researchers in Denmark found that beer tastes best when drunk to the accompaniment of a certain musical tone. The optimal frequency is different for each beer, they reported. The correct harmonious tone for Carlsberg Lager, for example, is 510-520 cycles per second.
