| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Vegetable | 4 | Servings |
INGREDIENTS
| 2 | Cups corn | |
| 1/2 | c | Chopped green bell pepper |
| 1/2 | t | Dried Mexican seasoning |
| 1/2 | c | Chopped red bell pepper |
| 1/4 | t | Dried basil leaves |
| 1/4 | c | Chopped red onion |
| 1 | t | Sugar |
| 1 | T | Margarine or butter |
| 1 | t | Purchased barbecue seasoning |
| 2 | T | Chopped green chiles |
| 1 | T | Margarine or butter |
| 1/4 | t | Chili powder |
| 1 | T | Margarine or butter |
| 1/2 | t | Dried basil leaves |
| 1/2 | t | Dried oregano leaves |
INSTRUCTIONS
Cook corn and add one of the additional mixtures. From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 1.3mg
Sodium: 138.9mg
Potassium: 91.2mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 2.6g
Protein: <1g