MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chile Corn & Peppers
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 Servings

1 ts Vegetable oil
1/2 c Onion; chopped
2 c Whole-kernel corn
+=OR=+
10 oz Whole-kernel corn; thawed
2 sm Bell peppers; diced, one
- green, one red or orange
1/2 ts Hot dried chilies; crushed
1/4 c Tarragon vinegar
+=OR=+
1/4 c White wine vinegar

In a large, non-stick skillet, heat oil and cook onion
until translucent. Place vegetables in skillet and stir-
fry and stir-fry 2 minutes. Stir in chilies and vinegar,
cooking just long enough to warm through.

Source: Light & Easy Diabetes Cuisine by Betty Marks

Brought to you and yours via Nancy O'Brion and her
Meal-Master

From: http://www.recipesource.com

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