Creole Vegetables

Miscellaneous fresh vegetables are simmered, and coated with a creamy sauce. This recipe was handed down from my grandmother. It is a family favorite. A great way to use those garden vegetables. To save time, I cut corn from the cob while other vegetables are cooking.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 202 Calories

Ingredients

• ¾ teaspoon salt
• 3 tablespoons water
• 3 tablespoons all-purpose flour
• 1 cup evaporated milk
• ½ pound bacon
• ½ cup finely chopped onion
• 2 cups chopped fresh green beans
• 2 tablespoons bacon grease
• ⅛ teaspoon pepper
• ½ cup finely chopped green bell pepper
• 2 cups chopped peeled tomatoes
• 1 ½ cups fresh corn kernels, cut from the cob

Recipe Instructions

Step 1

In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.

Step 2

In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.