| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Bacon |
| 2 | tb | Bacon drippings or butter |
| 2 | tb | Minced onion |
| 2 | tb | Flour |
| 1 | ts | Salt |
| Pepper to taste | ||
| 1 | c | Sour cream |
| 2 | cn | (12-oz) whole kernel corn; well drained |
| 1 | ts | Chopped parsley |
INSTRUCTIONS
Brown bacon until crisp. Reserve 2 Tablespoons drippings. Drain and crumble bacon. Cook onion in drippings until soft. Blend in flour, salt and pepper. Add sour cream very slowly. Stir constantly to keep smooth. Heat to boiling. Add corn and heat. Just before serving, add half the crumbled bacon. Place in serving dish and sprinkle remaining bacon on top. Garnish with parsley. Yield: 6 to 8 servings. MARCIA JOHNSTON (MRS. RICHARD S.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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