Friday, July 19, 2013


This is an old recipe from the 1960s.

1/3 cup butter or margarine
2 medium onions, sliced thin
2 12-ounce cans Mexican-style whole kernel corn, drained

Melt butter in skillet.  Add onion; sprinkle with some salt and a dash of pepper.  Cover; cook over low heat 5 minutes, shaking skillet often.  Add the corn; mix.  Heat uncovered 5 minutes, stir often.  Season to taste. Serves 6 to 8.
This is the old cookbook this recipe is from.

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