A friend of mine gave me this recipe years ago, and while I loved it when she made it, I must admit I had never made it myself, until night before last. And it was a huge hit!
The recipe calls for 1 medium onion, chopped, and 1 bell pepper, chopped, to be cooked in "oil." I used 2 Tbsp. of "EVOO" (extra virgin olive oil) to cook the onion and pepper in. The store only had small cans of white (Shoepeg) corn, so I used golden whole kernel instead, and the recipe turned out great -- and colorful!
One thing I will do when I make this again: I will cook the bacon beforehand, and mix it in to the veggie mix. The recipe called for 4 slices of bacon to be layed over the top, then cover and bake for an hour - taking the cover off during the last 10 minutes to crisp the bacon. Well, this was thin-sliced bacon, and it never crisped -- we wound up taking it off, cooking it, then mixing it in. So...next time, I will just cook the bacon ahead of time.
Other than that, this recipe turned out great. We loved it, and will make it again!
Five stars!
As always, if you have not yet obtained a copy of "Blue Ribbon Recipes," you can order today at http://www.stennisfoundation.org/cookbook.php
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Cooking and blogging our way through The Stennis Foundation's cookbook,
"Blue Ribbon Recipes!"
