Broccoli And Corn In Gingered Curry Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | T | Butter or margarine |
| 1 | 14 oz. Green Giant Select | |
| Frozen 100% Broccoli | ||
| Florets | ||
| 2 | 10 oz. Green Giant Niblets | |
| Frozen Corn in Butter | ||
| Sauce thawed | ||
| 1/4 | c | Water |
| 1/2 | c | Whipping cream or |
| half-and-half | ||
| 1 | t | Curry powder |
| 1 | t | Minced garlic in water |
| from 4.5-oz. jar | ||
| 1 | t | Grated gingerroot |
| 1/2 | t | Salt |
| 1/2 | t | White pepper |
| 1 | Lemon, cut into 8 wedges | |
| 2 | t | Grated lemon peel |
| 8 | Green onion fans | |
| 8 | Red bell pepper rings |
INSTRUCTIONS
In 12-inch skillet, melt butter over medium heat. Add broccoli and corn; stir to coat. Increase heat to high; add water. Cook 3 to 5 minutes or until broccoli is thawed, stirring occasionally. In small bowl, combine whipping cream, curry powder, garlic, gingerroot, salt and pepper; mix well. Stir into cooked vegetables; cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Serve with lemon wedges. Garnish as desired. Prep Time: 20 minutes 8 (1/2-cup) servings Busted by KellyB kelly@hci.net 3/38/98 Recipe by: Copyright 1998 The Pillsbury Company Posted to recipelu-digest by Kelly <kelly@hci.net> on Mar 28, 1998
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 642
Calories From Fat: 592
Total Fat: 67.2g
Cholesterol: 166.4mg
Sodium: 1393.3mg
Potassium: 243.4mg
Carbohydrates: 11.2g
Fiber: 1.2g
Sugar: 2g
Protein: 3.5g