Angies Mock Shoe (MAQUE CHOUX)
 

2 medium red bell peppers, halved lengthwise
2 cans whole kernel corn
2 tablespoons butter or margarine, divided
2 tablespoons vegetable oil
1 small onion, finely chopped
1 tablespoon sugar
1/2 teaspoon Tabasco
1/2 cup chicken broth
1/3 cup heavy cream
1 egg, lightly beaten
 
Steam pepper halves about 8 minutes. Drain corn and set aside. In a medium skillet, heat 1 tablespoon butter with 2 tablespoons oil. Add corn, onion, sugar and Tabasco. Cook until corn is almost tender and starts to form a crust on bottom of pan. Gradually stir in broth, scraping up bits on bottom of pan. Stir in remaining 1 tablespoon butter and cream. Cook 5 minutes longer or until almost all liquid evaporates; stir frequently. Remove skillet from heat. Add egg; stir 1 minute or until egg is cooked. Serve in red pepper halves.
 

Recipe from Angie Conner & Family, Lake Charles as featured in:


Louisiana Hometown Cookbook

 


Recipes ©: Great American Cookbooks an imprint of

 

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