In a skillet, cook the onion and the bell peppers in the butter over
moderately low heat, stirring, for 3 minutes, or until the vegetables are
softened. While the pepper mixture is cooking, cut the corn kernels off
the cobs with a sharp knife. Add the corn to the skillet and cook the
mixture, stirring, for 2 minutes. Add the wine and salt and pepper to taste
and simmer the mixture, covered, for 5 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!