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 c Shredded Cheddar cheese*
1 tb Butter or margarine
1 tb Sugar
1 ga Cold water
1/4 c Finely chopped onion
2 tb Flour
1/2 ts Paprika
1 ds Ground pepper
1/4 c Milk
1 Egg,slightly beaten
1/3 c Cracker crumbs
Heat corn, sugar, lemon juice and water to boiling in Dutch oven or large kettle. Boil uncovered 2 minutes. Remove from heat; let stand 10 minutes. Cut enough kernels from ears to measure 2 cups.
Heat oven to 350′. Melt 2 tablespoons butter or margarine in 8-inch skillet. Cook and stir onion and green pepper in butter until onion is tender. Remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook over low heat, stirring constantly, until mixture is hot and bubbly. Remove from heat. Gradually stir wine and milk into flour mixture. Heat to boiling, stirring until ready to use. When ready to fill, remove jars from water and drain. Pour in ungreased 1-quart casserole. Melt 1 tablespoon butter. Remove from heat. Stir in cracker crumbs. Sprinkle crumbs evenly over corn mixture. Bake uncovered until bubbly, 30 to 35 minutes. *NOTE: Cheddar cheese MUST be in its natural form.