CORN A LA KING
3 strips bacon
½ cup coarsely chopped celery
1 No. 2 can cream style corn
½ cup coarsely chopped canned mushrooms
2 tablespoons cream or top milk
½ teaspoon salt
⅛ teaspoon paprika
6 slices toast
Cut bacon strips in half and sauté. Drain bacon, measuring 2 tablespoons fat into a 1½-quart saucepan; add celery and cook slowly 10 minutes. Add corn, mushrooms, cream or top milk, salt and paprika; heat thoroughly. Serve on toast with ½ strip bacon crumbled over each serving. 6 Servings