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Indian Corn Bake

Serves 6-8

1 lb. bacon
½ c. butter
½ medium onion, chopped
½ c. celery, chopped
1 small red pepper, chopped
1 small green pepper, chopped
5 T. flour
2 c. sour cream
2 lbs. frozen corn, thawed
salt & pepper, to taste
1 T. parsley, chopped
2 T. olive oil

Heat oven to 350 degrees. Brown bacon; remove and chop into bite size pieces and set aside. Melt butter in large pot over medium heat. Add 2 T. of bacon grease. Saute the onion, celery and peppers until soft. Stir in flour, then sour cream, until well combined. Add corn and most of the bacon pieces. Season with salt and peppers. Pour into a 9x13 baking dish. Sprinkle on remaining bacon and parsley. Bake for 30-45 minutes, until lightly browned.

Harold McFarland
Maurertown




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