| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
|
¼ cup bacon drippings
2 medium-sized onions, peeled and coarsely chopped
1 teaspoon finely chopped garlic
4 cups fresh corn kernels, cut from 5 or 6 large ears of corn, or substitute 4 cups frozen corn kernels, thoroughly defrosted
1 medium-sized green pepper, stemmed, quartered, seeded, deribbed and coarsely chopped
A 1-pound 12-ounce can whole tomatoes, drained and coarsely chopped, with all the liquid reserved
1 cup water
½ teaspoon ground hot red pepper (cayenne)
1½ teaspoons salt
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 4- to 5-quart casserole, melt the bacon drippings over moderate heat.
|
2. Add the onions and garlic and, stirring frequently, cook for about 5 minutes, or until the onions are soft and translucent but not brown.
|
3. Stir in the corn, green pepper, tomatoes and tomato liquid, water, red pepper and salt, and bring to a boil over high heat.
|
4. Reduce the heat to low, cover the casserole partially, and simmer for about 10 minutes, or until the corn is tender.
|
5. Taste for seasoning and serve at once, directly from the casserole or from a heated bowl.
|
|
|
|
|
