MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Chile Corn & Peppers
Categories: Diabetic, Vegetables, Side dishes
     Yield: 4 servings

     1 ts Vegetable oil
   1/2 c  Onion; chopped
     2 c  Whole-kernel corn -OR-
    10 oz Pkg whole-kernel; thawed
     1 sm Red bell pepper; diced
     1 sm Green bell pepper; diced
   1/2 ts Hot dried chile pepper
   1/4 c  Tarragon vinegar -OR-
   1/4 c  White wine vinegar

 In a large, non-stick skillet, heat oil and cook onion until
 transluent. Place vegetables in skillet and stir-fry skillet and
 stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
 long enough to warm through.

 Per serving: 1 Starch/bread + 1 Vegetable
 CAL: 96; CHO: 0 mg; CAR: 21 g; PRO: 3 g; SOD: 6 mg; FAT: 2 g;

 Recipe by Light & Easy Diabetes Cuisine by Betty Marks

 Brought to you and yours via Nancy O'Brion and her Meal-Master

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