“MAQUE CHOUX”

(Stewed Corn & Tomatoes)

1 doz. ears of fresh corn

2 tbsp. lard

1 medium size onion, sliced

2 tbsp. canned whole tomatoes

½ medium size bell pepper,chopped

1/3 tsp. sugar

Salt, black pepper, red pepper to taste

Cut corn off cob lengthwise — repeat until all meat has been

removed. Mix corn with above ingredients, place in warm lard and

cook for twenty minutes. Stir constantly.

Should mixture become too dry while cooking, add milk..

After corn is cooked, add 1 level teaspoon butter.

Mrs. Donald Labbe