Recipe - Maque Choux (Stewed Corn And Tomatoes)

8 Ears corn
2 Onion; chopped
One fourth Green bell pepper; chopped
One half cup Tomatoes; peeled and chopped
1 teaspoon Sugar
Salt and pepper; to taste
1/3 Bacon drippings

Clean corn thoroughly and cut lengthwise One fourth inch from top and scrape corn
with side of blade of knife to get juice. Mix all ingredients except bacon
drippings. In skillet, heat drippings to very hot. Add corn mixture and
reduce fire to low. Cook Three fourths hour, covered. Stir occasionally.

NOTES : From Talk About Good, the Junior League of Lafayette , Louisiana.

Recipe by: The Southern Junior League Cookbook, 1986, p. 390

Posted to recipeludigest Volume 01 Number 422 by Lou Parris
lbparris@earthlink.net on Dec 30, 1997