Maque choux (stewed corn and tomatoes)

Yield: 1 Servings

Measure Ingredient
8 \N Ears corn
2 \N Onion; chopped
¼ \N Green bell pepper; chopped
½ cup Tomatoes; peeled and chopped
1 teaspoon Sugar
\N \N Salt and pepper; to taste
⅓ \N Bacon drippings

Clean corn thoroughly and cut lengthwise ¼ inch from top and scrape corn with side of blade of knife to get juice. Mix all ingredients except bacon drippings. In skillet, heat drippings to very hot. Add corn mixture and reduce fire to low. Cook ¾ hour, covered. Stir occasionally.

NOTES : From Talk About Good, the Junior League of Lafayette , Louisiana.

Recipe by: The Southern Junior League Cookbook, 1986, p. 390 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@...> on Dec 30, 1997

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