CORN FREMONT from the kitchen of Lillian Uzzell

Serves 6-8                                            
Temp. 350F
Time    1 hour

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· 1 can cream style corn
· ½ cup chopped celery
· 1 chopped jalapeño pepper
· 1 ½ cup milk
· ¼ cup chopped onion
·  ⅔ cup Velveeta cheese chopped fine
· 1 cup rolled Ritz crackers crumbs
· 2 beaten eggs
· 2 T melted butter
· 1 t salt
· 1 t paprika
· Seasons salt to taste
Pour into buttered casserole and bake 1 hour