Broccoli and Corn in Gingered Curry Cream

• 2 tblsp butter or margarine
• 1 (14-oz.) pkg. frozen broccoli florets
• 2 (10-oz.) pkg. Green Giant Niblets Frozen Corn in Butter Sauce, thawed
• 1/4 c water
• 1/2 c whipping cream or half-and-half
• 1 tsp curry powder
• 1 tsp minced garlic in water
• 1 tsp grated ginger root
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1 lemon, cut into 8 wedges for garnish
• 2 tsp grated lemon peel
• 8 green onion
• 8 red bell pepper rings

Directions:

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 mins 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 mins or until vegetables are crisp-tender, stirring occasionally.

Serve with lemon wedges. Garnish as desired.

8 (1/2-c) servings