| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
qt |
Cut corn |
| 1 |
cn |
(large) tomato sauce |
| 1 |
|
Whole fresh tomato; chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
lb |
Salt pork or pickled pork |
| 2 |
cn |
Cream style corn |
| 1 |
tb |
Sugar |
| 1 1/2 |
qt |
Water |
INSTRUCTIONS
Boil salt meat or pickle pork in water, until tender. Take out of water
and cut in small pieces. Saut. onions and meat in oil until onions are
transparent. Add cut corn, tomato sauce, chopped tomato, and sugar. Stir
well and cook mixture over medium heat, stirring occasionally, for about 1O
minutes. Add 1-1/2 quarts water and 2 cans creamed corn. Let simmer about
30 minutes.
Good served with garlic bread.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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