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CATEGORY CUISINE TAG YIELD
Vegetables August 1993 1 servings

INGREDIENTS

1 tb Vegetable oil
1 1/2 c Cooked fresh corn kernels; (cut from about 3
; ears)
2 Scallions; chopped fine
2 sl Bacon; cooked and crumbled
A pinch of dried hot red pepper flakes

INSTRUCTIONS

In a non-stick skillet heat the oil over moderately high heat until it is
hot but not smoking and in it saut the corn and the scallions, stirring,
for 1 minute. Stir in the bacon and the red pepper flakes and saut the
mixture for 15 seconds.
Serves 2.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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