They're nice with soups, stews and chili.

1¼	cups	all-purpose flour
2	tbsp.	minced fresh parsley
1	tsp.	baking soda
1	tsp.	seasoned salt
½	tsp.	dried basin
½	tsp.	dried oregano
½	tsp.	pepper
4		eggs, beaten
15¼	oz.	canned corn, drained
1	cup	ricotta cheese
1/3	cup	finely chopped onion
¼	cup	grated Parmesan Cheese
¼	cup	vegetable oil
2	cups	shredded mozzarella cheese, divided
1	tsp.	paprika

In a large bowl, combine the first seven ingredients. Stir in eggs, corn, ricotta, onion, Parmesan, oil and 1½ cups of mozzarella; mix well. Pour into a greased 13 x 9 x 2" baking pan. Sprinkle with paprika and remaining mozzarella. Bake uncovered, at 350°F for 30-35 minutes or until golden brown. Cut into small squares.

Serves 60