| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Mexican & s, Vegetarian | 8 | Servings |
INGREDIENTS
| 4 | c | Corn kernels; frozen |
| 1/2 | c | Water |
| 1/2 | c | Chopped green chiles; roasted and peeled |
| 1/4 | c | Pimiento stuffed green olives |
INSTRUCTIONS
This zesty and easy-to-prepare dish is a festive way to serve corn that your guests will love. PREP TIME: 5 minutes. COOKING TIME: 5 minutes. 1. Cook corn in water until tender. Add chile peppers and olives and mix well. Serve hot. Add sizzle to your holidays with our traditional Southwestern fiesta. Simple and quick to prepare, these recipes take the stress out of entertaining. 'Tis the Season: A Vegetarian Christmas Cookbook (Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious! Magazine. M E N U -- Carrot Salsa * Ole Corn * Green Chile Enchiladas * Zucchini & Hominy Soup * Apricot-Almond Empanaditas >Delicious! mag at www.newhope.com/public/delicious/ >kitPATh mc-PER SERVING: 80CAL, 1.1G fat (11.0% cff) Fiber: 2.1 g; Carbs: 18.0; sodium 43mg (low estimate) >1998-Feb Eat-LF Archives at www.reggie.com Recipe by: Felicidades! by Nanette Blanchard Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 02, 1998
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