Creamy Dill Corn
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned cream style corn||17 Ounce (1 Can)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
In medium saucepan melt butter.
Add celery and onion.
Cover and cook till vegetables are tender, about 10 minutes.
Stir in corn, olives, and dillweed.
Turn into serving bowl.
Sprinkle with paprika.