| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Banquet/buf, Veggie side |
60 |
Servings |
INGREDIENTS
| 1 |
|
Case corn |
| 6 |
|
Red bell peppers; seeded, small dice |
| 6 |
|
Green bell peppers; seeded, small dice |
| 1 |
lb |
Butter |
|
|
TT kosher salt |
|
|
TT pepper |
INSTRUCTIONS
1. Remove husk & silk from corn, cut off kernels and milk the cobbs.
2. heat rondeu (large round shallow pan) and melt the butter till light
brown in color.
3. add peppers & saute for 4 minutes, add corn and saute for 3 more
minutes.
season to taste & serve.
NOTES : (canned corn may be substituted)
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 528 by CuisineArt
<CuisineArt@aol.com> on Jan 14, 1998
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”