• 1 or 2 teaspoons butter
• ½ bell pepper, green
• ½ bell pepper, red
• ½ cup chopped celery
• ¼ envelope Lipton Onion Soup mix
• 2 tablespoons flour
• 16 oz. can whole yellow corn, drain, save liquid
• Dash pimento

-- Melt butter, sauté all green and red bell peppers, and celery.

-- Add corn. In a bowl, mix together flour, onion soup mix and the liquid from the can of corn.

-- If the mixture becomes too pasty, add water to thin.

-- Pour into pan with corn and vegetables.

-- Reduce heat and simmer until ready.

(Recipe by permission of Alcenia’s Dessert and Preserves Shop, Memphis, Tennessee.)