Featured recipe from Marilu's table * Scalloped corn

Holidays bring out the traditional recipes. Plan ahead for healthier versions of your family's favorites. Here's something that brings back all kinds of memories of grandma's table.

To make soft bread crumbs, just tear up a few slices of whole-grain bread and whiz them in a food processor or blender. If you make extra, they store well in the freezer for the next time you need them.

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Scalloped Corn

Yellow * Serves 4-6

1 Tablespoon light olive oil

1 large onion, chopped

1 large green bell pepper, finely diced

2 medium firm ripe tomatoes, chopped

2 Tablespoons unbleached white flour

1/4 teaspoon paprika

A few grains cayenne pepper

1 cup rice milk

3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels

Salt and freshly ground black pepper

1 Tablespoon non-hydrogenated margarine, melted

1 cup soft whole grain bread crumbs

Preheat the oven to 350 F.

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is golden. Add the bell pepper and tomatoes and continue to sauté just until they soften. Meanwhile, pat the corn kernels dry between a few layers of paper towels.

Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the rice milk in slowly, stirring continuously. Bring to a simmer, then stir in the corn and simmer for another minute or so. Season to taste with salt and pepper.

Pour the mixture into an oiled shallow oblong baking pan. Quickly toss the melted margarine with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 minutes or until the crumbs begin to turn crusty. Serve at once.