| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Diabetic, Vegetables, Side dishes |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter (or marg.); melted |
| 2 |
c |
Corn, fresh; cut from cob |
| 1/4 |
c |
Pepper, green; chopped |
| 1/4 |
c |
Pepper, red; chopped |
| 1 |
ts |
Salt |
| 1 |
c |
Onions, French-fried; canned |
| 1 |
c |
Tomatoes, fresh; cubes |
| 1/4 |
ts |
Oregano |
INSTRUCTIONS
Combine first 5 ingredients in a heavy skillet. Cover and cook over
medium heat 7 minutes, sitrring occasionally. Stir in French-fried
onions, tomatoes, and oregano. Cook, uncovered, 2 minutes or until
tomatoes are thoroughly heated.
SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
Nancy O'S Note: Maybe for the diabetci
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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