MCS
10-27-2009, 08:32 AM
These were two classics in my house for a long time, had to convert to a low carb version, still pretty good.
Country corn, for those who still can eat corn
bag of frozen corn
1/2 lb of good bacon
1/2 onion
1/4 cup sour cream
1-2 tbs of splenda
Chop bacon into very small pieces and cook untill crisp, drain grease.
add 1/2 chopped onion, pearl with the bacon
add corn and heat until warm, add the sour cream and the splenda and remove from heat. pretty tasty
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Granny reminded me of this recipe: Not sure what to call it.
1 yellow squash
1 Zuch
1 onion
crisp bacon bits
Fry all of the above in a good quality oil
when tender add ground up pork rinds directly into the pan and allow to brown flipping occasionaly. Used to be bread crumbs, I guess we all have sacrifices to make. This is a crowd pleaser. Have done this one with shrimp and catfish as well. Stir fry the shrimp or catfish in a seperate skillet and then add to the veggies before you add the ground pork rinds. Used ground flax seeds, not as good as the pork rinds.
Country corn, for those who still can eat corn
bag of frozen corn
1/2 lb of good bacon
1/2 onion
1/4 cup sour cream
1-2 tbs of splenda
Chop bacon into very small pieces and cook untill crisp, drain grease.
add 1/2 chopped onion, pearl with the bacon
add corn and heat until warm, add the sour cream and the splenda and remove from heat. pretty tasty
========================
Granny reminded me of this recipe: Not sure what to call it.
1 yellow squash
1 Zuch
1 onion
crisp bacon bits
Fry all of the above in a good quality oil
when tender add ground up pork rinds directly into the pan and allow to brown flipping occasionaly. Used to be bread crumbs, I guess we all have sacrifices to make. This is a crowd pleaser. Have done this one with shrimp and catfish as well. Stir fry the shrimp or catfish in a seperate skillet and then add to the veggies before you add the ground pork rinds. Used ground flax seeds, not as good as the pork rinds.