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INGREDIENTS

1 Egg ; lightly beaten
2 tb Butter ; or margarine; divided
1/2 c Chicken broth
1/3 c Heavy cream
2 md Red peppers ; halved
1 tb Sugar
6 Ears fresh corn
1 sm Onion ; finely chopped
2 tb Vegetable oil
1/2 ts TABASCO pepper sauce

Servings

INSTRUCTIONS

In skillet, steam pepper halves over 1-inch water 8 minutes or until crisp-tender. Drain; reserve. With knife, cut kernels off corn cobs (you should have about 2 1/2 cups). In skillet, heat 1 tablespoon butter with oil. Add corn, onion, sugar and TABASCO sauce. Cook until corn is almost tender and starts to form crust on bottom of pan. Gradually stir in 1/2 cup broth, scraping up bits on bottom of pan. Stir in remaining 1 tablespoon butter and cream. Cook 5 minutes longer, stirring frequently, until most of liquid evaporates. Remove skillet from heat. Add egg; stir 1 minute or until egg is cooked. Serve in red pepper shells. Busted by Karen Sonnessa Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" on Apr 16, 1998

NOTES

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Fresh Corn Maque Choux

1  Egg lightly beaten
2 tb Butter or margarine; divided
1/2 c Chicken broth 
1/3 c Heavy cream 
2 md Red peppers halved
1 tb Sugar 
6 Ears  fresh corn 
1 sm Onion finely chopped
2 tb Vegetable oil 
1/2 ts TABASCO pepper sauce

In skillet, steam pepper halves over 1-inch water 8 minutes or until  crisp-tender. Drain; reserve.    With knife, cut kernels off corn cobs (you should have about 2 1/2 cups).  In skillet, heat 1 tablespoon butter with oil. Add corn, onion, sugar and  TABASCO sauce. Cook until corn is almost tender and starts to form crust on  bottom of pan. Gradually stir in 1/2 cup broth, scraping up bits on bottom  of pan. Stir in remaining 1 tablespoon butter and cream. Cook 5 minutes  longer, stirring frequently, until most of liquid evaporates. Remove  skillet from heat.    Add egg; stir 1 minute or until egg is cooked. Serve in red pepper shells.    Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>    Recipe by: Tabasco www.tabasco.com    Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>  on Apr 16, 1998

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Nutrition

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Serving Size: 1 Serving (408g)
Recipe Makes: 4

Calories: 1104
Calories from Fat: 244 (22%)

Amt Per Serving		% DV

	Total Fat 27.1g	36 %
	Saturated Fat 8.3g	41 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 7.2g
Cholesterol 81.6mg		25 %
Sodium 297.1mg		10 %
Potassium 909.4mg		24 %
Total Carbohydrate 197.9g		58 %
	Dietary Fiber 19.6g	79 %
	Sugars, other 178.3g
Protein 26g		37 %
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: 1104

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