OCR Text |
Show Vegetables that are good as well as colorful receive a welcome reception at the table: for creamy corn and carrots, saute one-fourth cup onion in three tablespoons butter, using a medium-sized medium-sized skillet, until tender. Stir in two cups corn, either freshly cut from the cob or canned and drained. Add one-half one-half cup shredded carrot. Cover; cook over low heat about five minutes. Remove cover and stir in one-fourth cup light cream or half and half. Cook and stir for another five minutes until cream is absorbed. Serve at once to three or four people. |