*  Exported from  MasterCook Mac  *
 
                                Calico Corn
 
 Recipe By     : El Paso Chile Co.’s TX Border Ckbk/W. P. Kerr & Norma Kerr
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Ethnic                           Luncheon
                 Vegetables                       Vegetarian
                 Texas Cooking                    Side dish
                 Quick and Easy
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  stick         unsalted butter
    1      large         red bell pepper -- finely diced
    2                    garlic clove -- peeled and minced
    1      fresh         jalapeno chile pepper -- stemmed and minced
    3      cups          corn kernels -- defrosted frozen
    1      20 ounce      white hominy, canned -- drained
    4                    green onion -- trimmed and sliced
      1/2  teaspoon      salt
 
 In a large skillet over medium heat, melt the butter.  Stir in the
 sweet red pepper, garlic,and jalapeno and cook, stirring once or twice,
 for 5 minutes.  Stir in the corn, hominy, green onions, and salt and
 cook, covered, stirring once or twice, until heated through, about 4
 minutes.  Adjust the seasoning and serve immediately.
 
 
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 Per serving: 132 Calories; 1g Fat (5% calories from fat); 5g Protein;
 30g Carbohydrate; 1mg Cholesterol; 252mg Sodium
 
 NOTES : Colorful side dish, speedy.