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Tuesday, August 19, 2014

Sizzle a Skillet and Soup's On

Janet Groene’s
Creamy Corn Skillet

6 slices bacon, cut up
Medium onion, diced
3 cans whole kernel corn with red and green pepper (Mexicorn)
15-ounce can cream style corn
½ cup evaporated milk
2 teaspoons sugar
8-ounce brick regular cream cheese, cut up
Freshly ground pepper
Hot sauce

    In a large skillet, fry out bacon, gradually stirring in onion. When onion is soft and bacon crisp, pour off excess grease according to your own tastes, then
stir in drained Mexicorn. Keep stirring over medium-high heat to brown corn and stir up brown bits from the skillet. Reduce heat and stir in cream style corn, evaporated milk, sugar and cream cheese. Cook, stirring until cream cheese melts. Pass the pepper mill and hot sauce. Serves 6 as a main dish. Complete the meal with crisp bread sticks and a leafy salad.

See more of Janet Groene's recipes at Her books Living Aboard Your RV, 4th Edition, and Cooking Aboard Your RV, 2nd Edition, are available from the R.V. Book Store, (800) 274-9738.

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