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Name: Maquechou
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c Butter**; 1/4 c Onion chopped; 10 oz Ro-tel Tomatoes***; chopped,; 10 Ears of corn*; 1/2 c Green bell pepper; chopped; 1 ts Salt; 1 Garlic minced

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INGREDIENTS

1/4 c Butter**
1/4 c Onion ; chopped
10 oz Ro-tel Tomatoes***; chopped,
10 Ears of corn*
1/2 c Green bell pepper; chopped
1 ts Salt
1 Garlic ; minced

Servings

INSTRUCTIONS

* or 2 (16 oz) cans whole corn, drained, or 4 cups frozen corn kernels, defrosted ** or bacon fat *** I prefer to use the mild Ro-tel or mix the Ro-tel with some Cajun stewed tomatoes. 1. For fresh corn: Cut top part of kernels from cob with sharp knife. Use back of knife and rub over cob to press out milk. For canned corn: Use electric can opener! 2. Micromelt fat in a 3 quart dish. Saute onion, pepper and garlic on high 3 minutes or until tender. 3. Add corn, tomatoes and salt. Cover with wax paper. Cook on high 20 minutes. Stir once or twice. Cooking time will be shorter for canned corn. Variation: For Seafood Maquechou, add 1 pound cooked shrimp or crawfish during the last 5 minutes of cooking. NOTES : Lous notes: Ive had not much luck microwaving shrimp. They turn tough very quickly. Recipe by: Tout de Suite a la Microwave Posted to recipelu-digest Volume 01 Number 422 by Lou Parris on Dec 30, 1997

NOTES

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Maquechou

1/4 c Butter**
1/4 c Onion chopped
10 oz Ro-tel Tomatoes***; chopped,
10 Ears of corn*
1/2 c Green bell pepper; chopped
1 ts Salt
1 Garlic minced

* or 2 (16 oz) cans whole corn, drained, or 4 cups frozen corn kernels,  defrosted    ** or bacon fat    *** I prefer to use the mild Ro-tel or mix the Ro-tel with some Cajun  stewed tomatoes.    1. For fresh corn: Cut top part of kernels from cob with sharp knife. Use  back of knife and rub over cob to press out milk. For canned corn: Use  electric can opener!    2. Micromelt fat in a 3 quart dish. Saute onion, pepper and garlic on high        3    minutes or until tender.    3. Add corn, tomatoes and salt. Cover with wax paper. Cook on high 20  minutes. Stir once or twice. Cooking time will be shorter for canned corn.    Variation: For Seafood Maquechou, add 1 pound cooked shrimp or crawfish  during the last 5 minutes of cooking.    NOTES : Lous notes:  Ive had not much luck microwaving shrimp.    They  turn tough very quickly.  Recipe by: Tout de Suite a la Microwave    Posted to recipelu-digest Volume 01 Number 422 by Lou Parris  <lbparris@earthlink.net> on Dec 30, 1997

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Nutrition

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Serving Size: 1 Serving (50g)
Recipe Makes: 6 Servings

Calories: 4
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.6mg		0 %
Potassium 17mg		0 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.7g
Protein 0.2g		0 %
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: 4

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