Title: Broccoli and corn in gingered curry cream
 Categories: None
      Yield: 1 Servings
 
      2 tb Butter or margarine
      1 pk (14 oz.) Green Giant Select
           -Frozen 100% Broccoli
           -Florets
      2 pk (10 oz.) Green Giant Niblets
           -Frozen Corn in Butter
           -Sauce; thawed
    1/4 c  Water
    1/2 c  Whipping cream or
           -half-and-half
      1 ts Curry powder
      1 ts Minced garlic in water;
           -(from 4.5-oz. jar)
      1 ts Grated gingerroot
    1/2 ts Salt
    1/2 ts White pepper
      1    Lemon; cut into 8 wedges

MMMMM---------------------GARNISH IF DESIRED--------------------------
      2 ts Grated lemon peel
      8    Green onion fans
      8    Red bell pepper rings
 
  In 12-inch skillet, melt butter over medium heat. Add broccoli and
  corn; stir to coat. Increase heat to high; add water. Cook 3 to 5
  minutes or until broccoli is thawed, stirring occasionally.
  
  In small bowl, combine whipping cream, curry powder, garlic,
  gingerroot, salt and pepper; mix well. Stir into cooked vegetables;
  cook 2 to 4 minutes or until vegetables are crisp-tender, stirring
  occasionally. Serve with lemon wedges. Garnish as desired.
  
  Prep Time: 20 minutes 8 (1/2-cup) servings
  
  Busted by KellyB kelly@hci.net 3/38/98
  
  Recipe