Serves 6

¼ cup butter
1 (16 ounce) can shoe-peg corn (small kernel white corn)
1 (1 pound) bag frozen peas
½ cup sour cream
¼ cup onion, chopped
¼ cup celery, chopped
½ teaspoon dill weed
½ teaspoon sweet basil
½ teaspoon sugar


Saute onion and celery in butter.  Cook peas according to package directions, then drain.  Drain corn.  Mix all ingredients and simmer for 15 minutes.

This is another amazingly good recipe from the Thistlethwaite family.  I can’t remember a Thanksgiving dinner that Marjorie (J.B.’s mother) did not bring this delicious vegetable dish.