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CATEGORY CUISINE TAG YIELD
Vegetables Vegetables 6 Servings

INGREDIENTS

1 Onion, chopped
1 Red bell pepper, chopped
1 Green bell pepper, chopped
1/4 c Sweet butter
6 Ears corn, shucked
1/4 c Dry white wine

INSTRUCTIONS

In a skillet, cook the onion and the bell peppers in the butter over
moderately low heat, stirring, for 3 minutes, or until the vegetables
are softened.  While the pepper mixture is cooking, cut the corn
kernels off the cobs with a sharp knife.  Add the corn to the skillet
and cook the mixture, stirring, for 2 minutes. Add the wine and salt
and pepper to taste and simmer the mixture, covered, for 5 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 1.3mg
Sodium: 3.8mg
Potassium: 155.9mg
Carbohydrates: 9.2g
Fiber: 1.7g
Sugar: 2.6g
Protein: <1g


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