Recipe: Stewed Corn and Tomatoes (Maque Choux) (Jr. League cookbook, 1980's)
Side Dishes - VegetablesSTEWED CORN AND TOMATOES (MAQUE CHOUX)
8 ears corn
2 onions, chopped
1/4 green bell pepper, chopped
1/2 cup tomatoes, peeled and chopped
1 teaspoon sugar
salt and pepper (to taste)
1/3 bacon drippings
Clean corn thoroughly and cut lengthwise 1/4-inch from top and scrape corn with side of blade of knife to get juice. Mix all ingredients together except bacon drippings.
In skillet, heat drippings to very hot. Add corn mixture and reduce fire to low. Cover and cook 45 minutes; stir occasionally.
From Talk About Good, the Junior League of Lafayette, Louisiana
Source: The Southern Junior League Cookbook, 1986
8 ears corn
2 onions, chopped
1/4 green bell pepper, chopped
1/2 cup tomatoes, peeled and chopped
1 teaspoon sugar
salt and pepper (to taste)
1/3 bacon drippings
Clean corn thoroughly and cut lengthwise 1/4-inch from top and scrape corn with side of blade of knife to get juice. Mix all ingredients together except bacon drippings.
In skillet, heat drippings to very hot. Add corn mixture and reduce fire to low. Cover and cook 45 minutes; stir occasionally.
From Talk About Good, the Junior League of Lafayette, Louisiana
Source: The Southern Junior League Cookbook, 1986
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