|2 mediums||Red peppers; halved crosswise|
|6||Ears fresh corn|
|2 tablespoons||Butter or margarine; divided|
|2 tablespoons||Vegetable oil|
|1 small||Onion; finely chopped|
|½ teaspoon||TABASCO pepper sauce|
|½ cup||Chicken broth|
|⅓ cup||Heavy cream|
|1||Egg; lightly beaten|
In skillet, steam pepper halves over 1-inch water 8 minutes or until crisp-tender. Drain; reserve.
With knife, cut kernels off corn cobs (you should have about 2½ cups).
In skillet, heat 1 tablespoon butter with oil. Add corn, onion, sugar and TABASCO sauce. Cook until corn is almost tender and starts to form crust on bottom of pan. Gradually stir in ½ cup broth, scraping up bits on bottom of pan. Stir in remaining 1 tablespoon butter and cream. Cook 5 minutes longer, stirring frequently, until most of liquid evaporates. Remove skillet from heat.
Add egg; stir 1 minute or until egg is cooked. Serve in red pepper shells.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 16, 1998
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