| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Creole/caju, Southern, Vegetables |
1 |
Servings |
INGREDIENTS
| 8 |
|
Ears corn |
| 2 |
|
Onion, chopped |
| 1/4 |
|
Green bell pepper, chopped |
| 1/2 |
c |
Tomatoes, peeled and chopped |
| 1 |
t |
Sugar |
|
|
Salt and pepper, to taste |
| 1/3 |
|
Bacon drippings |
INSTRUCTIONS
Clean corn thoroughly and cut lengthwise 1/4 inch from top and scrape
corn with side of blade of knife to get juice. Mix all ingredients
except bacon drippings. In skillet, heat drippings to very hot. Add
corn mixture and reduce fire to low. Cook 3/4 hour, covered. Stir
occasionally. NOTES : From Talk About Good, the Junior League of
Lafayette , Louisiana. Recipe by: The Southern Junior League
Cookbook, 1986, p. 390 Posted to recipelu-digest Volume 01 Number 422
by Lou Parris <lbparris@earthlink.net> on Dec 30, 1997
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