Cream of corn soup <dairy>
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Minced onion |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 3 | cups | Milk |
| 1 | can | (#2) Cream-style corn |
| 2 | teaspoons | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | teaspoons | Minced pimento |
Directions
Cook the onion in the butter for 10 minutes. Sprinkle with the flour and gradually add the milk, stirring constantly until mixture reaches the boiling point. Add the corn, salt, pepper and pimento. Cook over low heat 10 minutes. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on Recipe By : Jennie Grossinger - "The Art Of Jewish