| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Strips of bacon and drippings (up to 5) |
| 2 |
c |
Chopped onions |
| 9 |
|
Ears corn |
| 2 |
c |
Grated Cheddar cheese |
| 1 |
c |
Half and half cream |
| 1 |
|
Jar chopped pimiento |
|
|
Salt and pepper |
| 3/4 |
ts |
Powdered ginger |
INSTRUCTIONS
Cook bacon until crisp. Remove and lay aside. In drippings, saute onion
until soft but not brown. Cut corn off the cob and scrape cob to get the
milk. (Cut only about halfway through kernels, then scrape the rest off)
Add corn and cheese to onions. Cook, stirring about 10 minutes. Add half
and half cream, pimientos, seasonings and crumbled bacon. Heat in 2 quart
casserole until bubbly. Freezes well. Serves 8 - 10. (From "River Road
Recipes II - published by the Junior League of Baton Rouge, Inc.)
Posted to EAT-L Digest 27 Aug 96
From: Pat Belanger <cookie@CWCONNECT.CA>
Date: Wed, 28 Aug 1996 18:26:11 -0700
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”