Corn curry

Yield: 6 Servings

Measure Ingredient
¼ cup Melted butter
3 cups Whole kernel corn
2 tablespoons Chopped green pepper
3 tablespoons Chopped pimiento
3 tablespoons Chopped onion
½ teaspoon Curry powder
¾ cup Sour cream
½ teaspoon Salt
Pepper to taste

Combine butter, vegetables and curry powder in a skillet; cook over low heat 8-10 minutes or until vegetables are tender. Stir in sour cream, salt and pepper. Heat thoroughly, stirring often, do not allow to boil.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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