Tuesday, November 16, 2010

Skillet Corn

2 teaspoons butter

1/2 cup crushed rich round, wheat or rye crackers

1 11-ounce can whole kernel corn with sweet peppers, drained

1 7 to 8.75 ounce can whole kernel corn with WHOLE sweet peppers, drained
OR you can use white (shoepeg) corn (The whole sweet peppers are used for extra color.)

2 1-ounce slices of process Swiss cheese (torn apart)

1/3 cup milk

1/8 teaspoon onion powder

dash of black pepper

For topping:

1. In a 10" skillet, melt the butter over MEDIUM heat. Add 2 tablespoons of the crushed crackers to the butter. Cook and stir until light brown. Put the crackers into a small bowl and set aside.

2. In same UNWASHED skillet, combine the remainder of the crackers, corn, cheese, milk, onion powder and pepper. Cook, stirring frequently, until cheese melts. Transfer to a serving dish, sprinkle with the cracker topping.

Makes 4 servings

VLE-B

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