- 1 bacon strip, diced
- 3/4 cup frozen corn
- 1/3 cup chopped onion
- 1/2 cup chopped sweet red or green pepper
- 1/4 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon red wine vinegar
- 2 teaspoons minced fresh sage or 1/4 teaspoon rubbed sage
- In a skillet, cook bacon over medium heat until nearly crisp. Add the corn onion and red pepper. Cook and stir over medium heat for 5 minutes or until vegetables are tender. Stir in the broth, salt and pepper. Cook for 5 minutes or until liquid is almost absorbed. Stir in the vinegar and sage. Yield: 2 servings.
Originally published as Red Pepper 'n' Corn Skillet in Reminisce Extra December 2000, p52
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