Title: Corn and Sour Cream with Bacon
Categories: Vegetable
Yield: 6 Servings

1/2 lb Bacon
2 tb Bacon drippings or butter
2 tb Minced onion
2 tb Flour
1 ts Salt
Pepper to taste
1 c Sour cream
2 cn (12-oz) whole kernel corn;
-well drained
1 ts Chopped parsley

Brown bacon until crisp. Reserve 2 Tablespoons drippings. Drain and crumble
bacon. Cook onion in drippings until soft. Blend in flour, salt and
pepper. Add sour cream very slowly. Stir constantly to keep smooth. Heat to
boiling. Add corn and heat. Just before serving, add half the crumbled
bacon. Place in serving dish and sprinkle remaining bacon on top. Garnish
with parsley. Yield: 6 to 8 servings.

MARCIA JOHNSTON

(MRS. RICHARD S.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.