| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
*, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
sl |
Bacon; chopped |
| 3 |
c |
Fresh corn kernels; 4-5 ears |
| 4 |
|
Green onions; chopped |
| 1 |
sm |
Red bell pepper; seeded and chopped |
| 2 |
|
Fresh tomatoes; seeded and chopped |
| 2 |
tb |
Chopped fresh basil |
|
|
Salt and pepper |
INSTRUCTIONS
In a large skillet, cook bacon over med-high heat, stirring until crisp.
Remove and drain bacon on a paper towel. Drain all but 2 teaspoons bacon
drippings from skillet; return to heat. Add corn, onions and pepper; cook,
stirring for 3 mins. Add tomatoes and cook covered until corn is tender,
about 5-7 mins. Stir in basil, season with salt and pepper to taste.
Crumble reserved bacon over mixture and serve.
Source Good Times Magazine-Sept.1995 Formatted for Mastercook by Carol
Floyd-c.floyd@arnprior.com
NOTES : This recipe tastes super with all the nice fresh vegetables in the
summer
Recipe by: Good Times Magazine-Sept. 1995
Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on
Apr 14, 1998
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