Name: Fried Corn
Ingredients: 7 Ears fresh corn (may use about 6 cups frozen corn); 3 tb Bacon drippings; 1 tb Flour; 1 tb Sugar; 1 c Half-and-half; 1 Green bell pepper, diced; Salt and freshly ground black pepper, to taste

I have known men…who have been utterly, entirely orthodox, but the churches to which they belonged not only did not have prayer meetings, but they did not believe in prayer meetings. You could not wish for anything better from the standpoint of orthodoxy, but they do not believe in prayer meetings. Prayer has very little place in their lives. Now while they may be orthodox, I take leave to suggest that they are not truly evangelical. This element of prayer is essential to the evangelical; it is his life; it is vital to him.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

7		Ears fresh corn (may use about 6 cups frozen corn)
3	tb	Bacon drippings
1	tb	Flour
1	tb	Sugar
1	c	Half-and-half
1		Green bell pepper, diced
		Salt and freshly ground black pepper, to taste

INSTRUCTIONS

Slice the corn off the cob in such a manner that the kernels and the juice
are all retained. Heat the bacon fat in a heavy skillet. When the fat is
hot, add the corn and the remaining ingredients and stir thoroughly to be
sure that they are well combined. Lower the heat and cook the corn for 7 to
10 minutes, stirring occasionally. Adjust the seasoning and serve hot.
Makes 4 servings.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 26, 1997.

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