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Post by chief_cook2 on Oct 23, 2002 15:53:27 GMT -6
6 slices bacon, diced 1/2 c. chopped onion 2 c. diced peeled potatoes 2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart 1 can (16 oz) cream-style corn 1 Tbs. sugar 1 tsp. Worcestershire sauce 1 tsp. seasoned salt 1/4 tsp. pepper 1 c. water
In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 1/2 quarts.
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