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Cook bacon until crisp. Remove and lay aside. In drippings, saute onion until soft but not brown. Cut corn off the cob and scrape cob to get the milk. (Cut only about halfway through kernels, then scrape the rest off) Add corn and cheese to onions. Cook, stirring about 10 minutes. Add half and half cream, pimientos, seasonings and crumbled bacon. Heat in 2 quart casserole until bubbly. Freezes well. Serves 8 - 10. (From "River Road Recipes II - published by the Junior League of Baton Rouge, Inc.) Posted to EAT-L Digest 27 Aug 96 From: Pat Belanger
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