MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chile Corn & Peppers
  Categories: Diabetic, Vegetables, Side dishes
       Yield: 4 servings
  
       1 ts Vegetable oil;                      1 sm Green bell pepper; diced
     1/2 c  Onion; chopped                    1/2 ts Hot dried chile pepper;
       2 c  Whole-kernel corn OR;             1/4 c  Tarragon vinegar OR;
       1 pk (10 oz)whole-kernel; thawed       1/4 c  White wine vinegar;
       1 sm Red bell pepper; diced         
  
   In a large, non-stick skillet, heat oil and cook onion until
   transluent. Place vegetables in skillet and stir-fry skillet and
   stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
   long enough to warm through. Food Exchange per serving: 1
   STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
   21g; PRO: 3g; SOD: 6mg; FAT: 2g;
   
   Source: Light & Easy Diabetes Cuisine by Betty Marks
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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