| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1 |
pk |
(14 oz.) Green Giant Select Frozen 100% Broccoli Florets |
| 2 |
pk |
(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 |
ts |
Curry powder |
| 1 |
ts |
Minced garlic in water; (from 4.5-oz. jar) |
| 1 |
ts |
Grated gingerroot |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 1 |
|
Lemon; cut into 8 wedges |
| 2 |
ts |
Grated lemon peel |
| 8 |
|
Green onion fans |
| 8 |
|
Red bell pepper rings |
INSTRUCTIONS
GARNISH IF DESIRED
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
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