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00:REM:Font Fondu
with Corn by Susan
Sackett
10: 4 slices white bread
20: 1/2 cup milk
30: small slice of green pepper
40: 1/4 small onion
50: 2 eggs
60: 3/4 teaspoon salt
70: 1/8 teaspoon pepper
80: 2 tablespoon butter
90: 1-1/2 cups cooked, whole kernel corn
100: 1/2 can alphabet soup |
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| 110: READ: Preheat oven to 350
120: READ: Grease 1-1/2 quart casserole dish.
130: READ: Crumb the bread, one slice at a time in the blender.
140: READ: Empty crumbs into casserole dish.
150: READ: Put remaining ingredients in blender (NOT the corn) and blend on low till the onion and pepper are chopped.
160: READ: Pour over crumbs.
170: READ: Add corn and mix well.
180: READ: Bake 1 hour or till knife inserted in middle comes out clean.
190: REM: Serves 4. |
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