Recipe - Divine Date Rum Balls

2 tablespoon Corn oil (or sesame oil)
2 cup Onion; chopped
Three fourths cup Red bell pepper; finely
minced
One fourth cup Green bell pepper; finely
minced
4 Garlic cloves; minced
1 cup Wholekernel corn, fresh or
frozen
1 teaspoon Sea salt
1 teaspoon Ground cumin
One fourth teaspoon White pepper
1 teaspoon Thyme; chopped (or One half ts
dried thyme)
One half teaspoon Curry powder
2 teaspoon Vogue Vegy Base (optional)
Parsley or scallions;
chopped, for garnish

Heat the oil in a large saucepan. Saute the onion, bell pepper, garlic and
One half cup of teh corn for about 5 minutes. Add the salt, cumin, pepper,
thyme, curry powder, and soup base, and saute for another 5 minutes.

Steam or boil the remaining corn until it is soft and sweet to the taste
(5 to 10 minutes). drain the corn, reserving the liquid, if there is any.
Add enough water tomake up 1 cup. Blend the corn with the liquid and add
this puree to the sauteed vegetables. Mix all of the ingredients, heat
through, and serve. Garnish with chopped parsley or scallions.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini