SCALLOPED CORN

2 slices bacon
1/2 cup sliced green onions
1 tbs flour
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp paprika
1/8 tsp ground black pepper
1 egg
1 cup milk
16 oz frozen white (shoe peg) corn, thawed and drained

Cook bacon in large skillet over medium heat until crisp. Remove
bacon;
drain on paper towel. Crumble bacon; set aside. Cook green onions in
bacon drippings until tender. Stir in flour, salt, dry mustard,
paprika,
and black pepper; blend well. Cook until mixture is smooth and bubbly,
stirring constantly. Beat egg in small bowl; stir in milk. Gradually
add
to flour mixture; cook until mixture thickens, stirring constantly.
Stir
in corn. Cook until thoroughly heated. Sprinkle with bacon. Serves 6.