Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 1 (10 oz.) package frozen whole kernel corn 1/2 Cup chopped onion 1/2 Cup water 1 teaspoon instant chicken bouillon granules 1/4 teaspoon pepper 2 1/2 Cups milk 3 Tablespoons all purpose flour 1 Cup shredded smoked cheddar cheese (4 oz.) 1 Tablespoon diced pimiento, drained Instructions: In a saucepan combine corn, onion, water bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 4 minutes or till corn is tender. Do not drain. Stir together milk and flour, then stir into corn mixture. Cook and stir till thickened and bubbly - 30 minutes. Cook and stir for 1 minute more. Add cheese and pimiento, heating and stirring until cheese is melted. To serve, spoon into 4 soup bowls. If desired, garnish with baby corn, chives and red pepper. Makes 4 side dish servings |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International