Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mustard Sauced Corn




Source of Recipe


Internet


List of Ingredients




One 10 ounce package of frozen whole kernel corn
1 medium green or sweet red pepper, chopped
1/4 cup of chopped onion
1 tablespoon of water
2 teaspoons of margarine
2 teaspoons of prepared mustard or Dijon
A dash of salt
A dash of pepper

In a 1 quart casserole, combine the corn, green or sweet red pepper, onion and water. Cook, covered on 100% power (high) for 6 to 8 minutes (10 to 12 minutes on low wattage ovens) or until the corn and onion are tender, stirring once. Stir in the margarine, mustard, salt and pepper. Cook, covered, on high for 1 minute more. Stir to mix well.


Recipe