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Chile Corn and Peppers

This recipe is rated : 1

Recipe Ingredients

1 tsp Vegetable oil,
1/2 cup Onion, chopped
2 cup Whole-kernel corn OR,
1 pkt (10 oz)whole-kernel, thawed
1 sm Red bell pepper, diced
1 sm Green bell pepper, diced
1/2 tsp Hot dried chile pepper,
1/4 cup Tarragon vinegar OR,
1/4 cup White wine vinegar,

Cooking Procedures

* 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.

 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

42 CONSERVATION RECIPES POULTRY CANVASBACK DUCK Duck feeding mostly on wild celery, partakes of its own flavor and requires no seasoning. This flavor is best preserved by roasting the bird quickly with a hot fire. Dress the duck in the usual way, plucking, singeing, drawing, then wipe with a wet towel. Truss the head under the wing. Place it in a dripping pan, put it in the oven, basting often and roast it half an hour. Place it when done in hot dish. Season well with salt and pepp

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