| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Ethnic, Luncheon, Vegetables, Vegetarian, Texas cooki |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick unsalted butter |
| 1 |
lg |
Red bell pepper; finely diced |
| 2 |
|
Garlic clove; peeled and minced |
| 1 |
|
Fresh jalapeno chile pepper; stemmed and minced |
| 3 |
c |
Corn kernels; defrosted frozen |
| 1 |
cn |
(20 oz) white hominy; drained |
| 4 |
|
Green onion; trimmed and sliced |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In a large skillet over medium heat, melt the butter. Stir in the sweet red
pepper, garlic,and jalapeno and cook, stirring once or twice, for 5
minutes. Stir in the corn, hominy, green onions, and salt and cook,
covered, stirring once or twice, until heated through, about 4 minutes.
Adjust the seasoning and serve immediately.
Per serving: 132 Calories; 1g Fat (5% calories from fat); 5g Protein; 30g
Carbohydrate; 1mg Cholesterol; 252mg Sodium
NOTES : Colorful side dish, speedy.
Recipe by: El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr
Posted to MC-Recipe Digest V1 #849 by Lynn Cage <ltcage@onr.com> on Oct 16,
1997
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