Scalloped Corn Deluxe

Directions

1. 1

   4 Ears fresh corn 1 tb Lemon juice 2 tb Butter or margarine 1/4 c Finely chopped green pepper 1 ts Salt 1/4 ts Dry mustard 1/2 c Rose wine 1

2. 2

   Boil uncovered 2 minutes

3. 3

   Remove from heat

4. 4

   let stand 10 minutes

5. 5

   Cut enough kernels from ears to measure 2 cups. Heat oven to 350'

6. 6

   Melt 2 tablespoons butter or margarine in 8-inch skillet

7. 7

   Cook and stir onion and green pepper in butter until onion is tender

8. 8

   Remove from heat