Scallop Corn - cooking recipe

Ingredients

1/2 c. Crisco shortening
1/2 c. chopped carrots, finely chopped
2 tsp. chopped celery
2 tsp. chopped onion
2 (17 oz.) cans cream-style corn
4 eggs, beaten
1 c. crushed soda crackers
1/2 c. undiluted evaporated milk
1/8 tsp. Tabasco sauce
1 tsp. sugar
1 c. shredded Cheddar cheese
1 tsp. paprika
1 1/2 c. chopped parsley
1 medium green pepper

Preparation

Preheat oven to 350\u00b0.
Melt Crisco in a large heavy skillet. Stir in carrots, green pepper, celery and onion.
Cook over medium heat until vegetables are barely tender.
Stir in corn, eggs, cracker crumbs, evaporated milk, Tabasco sauce, sugar and salt. Top with cheese and sprinkle with paprika.
Turn into greased 8 x 8 x 2-inch baking dish.
Bake at 350\u00b0 for 30 minutes or until center is set and top is golden.
Remove from oven.
Garnish with parsley and olives.