From a grandparent of Izzy and Sophia Vecchio this week brings a recipe of Scalloped corn, something most may not have heard of until now or may have every thanksgiving. This dish originated in New England  with the pilgrims trying to survive the winter with what little they had. Using simple ingredients most had in their homes without modern technology this became a frequent dish throughout harvest season and winters with the surplus of corn. Nowadays it is not as popular unless with certain families like the Vecchio’s. This family of six; Mr.Vecchio, Mrs.Vecchio, Toby, Carina, Izzy and Sophia. They have had many struggles throughout the years with medical issues, but have powered through and continue to work together as a family. With love for the Vecchio family here is the recipe from their home to yours.

Recipe:

• 2 cups canned corn
• 1 cup milk
•  2/3 crushed crackers
• 3 tbsp melted butter
• 1/2 tsp salt
• Pepper
• 1 tbsp sugar
• 2 eggs
• 1 tsp minced onion

Beat eggs and. Add milk and crackers. Add corn, onion seasoning and melted butter and bake at 350 in a preheated oven for 40 minutes.

Canned corn can be substituted for corn off the cob.