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Name: Broccoli and Corn in Gingered Curry Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Whipping cream or; 1/4 c Water; 1 ts Curry powder; 1/2 ts White pepper; 1 Lemon; cut into 8 wedges; 8 Green onion fans; 1 pk (14 oz.) Green Giant Select; 1 ts Minced garlic in water;; 1/2 ts Salt; 8 Red bell pepper rings; 2 tb Butter or margarine; 2 pk (10 oz.) Green Giant Niblets; 1 ts Ginger root grated; 2 ts Lemon Peel grated

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INGREDIENTS

1/2 c Whipping cream or
1/4 c Water
1 ts Curry powder
1/2 ts White pepper
1 Lemon; cut into 8 wedges
8 Green onion fans
1 pk (14 oz.) Green Giant Select
1 ts Minced garlic in water;
1/2 ts Salt
8 Red bell pepper rings
2 tb Butter or margarine
2 pk (10 oz.) Green Giant Niblets
1 ts Ginger root ; grated
GARNISH IF DESIRED
2 ts Lemon Peel ; grated

INSTRUCTIONS

In 12-inch skillet, melt butter over medium heat. Add broccoli and corn; stir to coat. Increase heat to high; add water. Cook 3 to 5 minutes or until broccoli is thawed, stirring occasionally. In small bowl, combine whipping cream, curry powder, garlic, gingerroot, salt and pepper; mix well. Stir into cooked vegetables; cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Serve with lemon wedges. Garnish as desired. Prep Time: 20 minutes 8 (1/2-cup) servings Busted by KellyB kelly@hci.net 3/38/98 Recipe by: Copyright 1998 The Pillsbury Company Posted to recipelu-digest by Kelly on Mar 28, 1998

NOTES

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Broccoli and Corn in Gingered Curry Cream

1/2 c Whipping cream or
1/4 c Water
1 ts Curry powder
1/2 ts White pepper
1 Lemon; cut into 8 wedges
8 Green onion fans
1 pk (14 oz.) Green Giant Select
1 ts Minced garlic in water;
1/2 ts Salt
8 Red bell pepper rings
2 tb Butter or margarine
2 pk (10 oz.) Green Giant Niblets
1 ts Ginger root grated
 GARNISH IF DESIRED
2 ts Lemon Peel grated

In 12-inch skillet, melt butter over medium heat. Add broccoli and corn;  stir to coat. Increase heat to high; add water. Cook 3 to 5 minutes or  until broccoli is thawed, stirring occasionally.    In small bowl, combine whipping cream, curry powder, garlic, gingerroot,  salt and pepper; mix well. Stir into cooked vegetables; cook 2 to 4 minutes  or until vegetables are crisp-tender, stirring occasionally. Serve with  lemon wedges. Garnish as desired.    Prep Time: 20 minutes 8 (1/2-cup) servings    Busted by KellyB kelly@hci.net 3/38/98    Recipe by: Copyright 1998 The Pillsbury Company    Posted to recipelu-digest by Kelly <kelly@hci.net> on Mar 28, 1998

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Nutrition

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Serving Size: 1 Serving (95g)
Recipe Makes: 1 Servings

Calories: 415
Calories from Fat: 409 (99%)

Amt Per Serving		% DV

	Total Fat 45.4g	61 %
	Saturated Fat 15.1g	76 %
	Monounsaturated Fat 17.9g
	Polyunsanturated Fat 10.3g
Cholesterol 49.3mg		15 %
Sodium 18.7mg		1 %
Potassium 81.3mg		2 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 2.2g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 415

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