| 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 |
ts |
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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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”