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.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
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