MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chile Corn & Peppers
 Categories: Diabetic, Vegetables
      Yield: 4 Servings
 
      1 ts Vegetable oil
    1/2 c  Onion; chopped
      2 c  Whole-kernel corn -OR-
     10 oz Pkg whole-kernel; thawed
      1 sm Red bell pepper; diced
      1 sm Green bell pepper; diced
    1/2 ts Hot dried chile pepper
    1/4 c  Tarragon vinegar -OR-
    1/4 c  White wine vinegar

  In a large, non-stick skillet, heat oil and cook onion until
  translucent. Place vegetables in skillet and stir-fry skillet and
  stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
  long enough to warm through.

  Exchanges: 1 Starch/bread + 1 Vegetable

  Per serving: 96 Cal; 0 mg Cho; 21 g Carbs; 3 g Pro; 6 mg Sog;
  2 g Fat
  
  Recipe by Light & Easy Diabetes Cuisine by Betty Marks

  Posted by: Nancy O'Brion
 
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