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The Talon House
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1/4 cup butter or margarine

1/4 cup finely chopped onion

1/4 cup chopped green pepper

1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn

1/4 cup diced pimiento

1/2 tsp. salt

1/4 tsp. pepper

sweet pepper slices, to garnish

Heat butter or margarine over low heat. Add and cook until onion

is transparent. Add green pepper. Add corn. Cook corn covered,

over low heat, about 10 minutes, or until tender.

During the last few minutes of cooking, mix in diced pimento.

Season to taste with salt and pepper. Mix gently. Garnish with

sweet red pepper slices. Serves 4.

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