| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | August 1993 | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 1/2 | c | Cooked fresh corn kernels |
| cut from about 3 | ||
| ears | ||
| 2 | Scallions, chopped fine | |
| 2 | 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.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 460
Calories From Fat: 143
Total Fat: 16.3g
Cholesterol: 1.2mg
Sodium: 620.8mg
Potassium: 943.6mg
Carbohydrates: 82.2g
Fiber: 13.4g
Sugar: 29.6g
Protein: 8.3g