Title: Corn and sour cream with bacon
 Categories: Vegetable
      Yield: 6 Servings
 
    1/2 lb Bacon
      2 tb Bacon drippings or butter
      2 tb Minced onion
      2 tb Flour
      1 ts Salt
           Pepper to taste
      1 c  Sour cream
      2 cn (12-oz) whole kernel corn;
           -well drained
      1 ts Chopped parsley
 
  Brown bacon until crisp. Reserve 2 Tablespoons drippings. Drain and
  crumble bacon.  Cook onion in drippings until soft. Blend in flour,
  salt and pepper. Add sour cream very slowly. Stir constantly to keep
  smooth. Heat to boiling. Add corn and heat. Just before serving, add
  half the crumbled bacon. Place in serving dish and sprinkle remaining
  bacon on top. Garnish with parsley. Yield: 6 to 8 servings.
  
  MARCIA JOHNSTON
  
  (MRS. RICHARD S.)
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,