| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cajun |
Main dish, Vegetables, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Bacon dripping |
|
oz |
Corn, can — drained 1 |
INSTRUCTIONS
garlic cloves, minced 1 lg green pepper, chopped 2 md
tomatoes, peeled, chopped 1 ts salt 1/2 ts black pepper 1
tb sugar 1/2 ts cayenne pepper 1 c chicken broth, canned 1 c
milk 2 eggs Heat bacon drippings in a heavy 12-inch skillet over
medium heat. Add corn, onion,garlic, and bell pepper; cook until onion is
thoroughly wilted and transparent, about 10 mins. Stir often to prevent
sticking. Add tomatoes, salt, black pepper, sugar and cayenne; stir until
combined. Add broth. Reduce heat. Barely simmer, stirring often, until
liquid has almost evaporated, about 30mins. The mixture will be thick and
mushy. Stir in milk; cook until reduced by 1/2. Increase heat slightly. In
a small bowl, beat eggs until frothy; stirring constantly, add to pan in a
slow steady stream. Cook just to thicken, 3 or 4 minutes. serve hot Makes 4
to 6 servings
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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