Recipe - Corn Curry

One fourth cup Melted butter
3 cup Whole kernel corn
2 tablespoon Chopped green pepper
3 tablespoon Chopped pimiento
3 tablespoon Chopped onion
One half teaspoon Curry powder
Three fourths cup Sour cream
One half teaspoon Salt
Pepper to taste

Combine butter, vegetables and curry powder in a skillet; cook over low
heat 810 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 High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.