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SCALLOPED CORN CASSEROLE 
1/2 c. butter
1/4 c. sugar
1 tbsp. flour
1/2 c. evaporated milk
2 eggs, well beaten
1 1/2 tsp. baking powder
2 (10 oz.) pkgs. frozen whole kernel corn, thawed, drained
2 pimientos, cut in strips

Melt butter in medium saucepan. Stir in sugar and flour until well blended. Remove from heat. Gradually stir in milk. Add eggs and baking powder; mix well. Fold in corn and pimiento. Pour into buttered 1 1/2 quart casserole. Bake at 350 degrees for 40 minutes or golden brown and set in center. Serves 6 to 8.
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