Title: Corn Curry
Categories: Vegetable
Yield: 6 Servings

1/4 c Melted butter
3 c Whole kernel corn
2 tb Chopped green pepper
3 tb Chopped pimiento
3 tb Chopped onion
1/2 ts Curry powder
3/4 c Sour cream
1/2 ts Salt
Pepper to taste

Combine butter, vegetables and curry powder in a skillet; cook over low
heat 8-10 minutes or until vegetables are tender. Stir in sour cream, salt
and pepper. Heat thoroughly, stirring often, do not allow to boil.

MRS E.J. HOSEY (MERRIE JACK)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.