| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cajun | Vegetables | 6 | Servings |
INGREDIENTS
| 3 | Strips bacon; cut in 1/2" pieces | |
| 1 | c | Onion; finely chopped |
| 1 | sm | Red bell pepper; seeded and minced |
| 1 | Rib celery; finely minced | |
| 2 | md | Cloves garlic; peeled and minced |
| 4 | c | Frozen corn kernels; thawed |
| 1 | c | Canned tomatoes; broken up |
| 3/4 | ts | Paprika |
| 1 | ts | Dried basil; crushed |
| 1/4 | ts | Dried thyme; crushed |
| 1/4 | ts | Ground red; (cayenne) pepper |
| 1/2 | ts | Salt |
| Freshly ground pepper to taste | ||
| 1 | tb | Lime juice |
INSTRUCTIONS
Put bacon into saucepan, set over medium heat and fry until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate. Crumble bacon; set aside. Add onion, bell pepper, celery and garlic to pan. Saute 3 minutes. Cover pan; cook 5 minutes. Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper. Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended. Add bacon and lime juice. Stir 1 minute; serve. Per serving: 135 Calories; 3g Fat (15% calories from fat); 5g Protein; 27g Carbohydrate; 3mg Cholesterol; 401mg Sodium Recipe by: From the Seattle Times Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Mar 3, 1998
A Message from our Provider:
“Many folks want to serve God, but only as advisers”