| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 14 |
oz |
Creamed corn (use good brand) |
| 1 |
c |
Milk |
| 1 |
|
Egg, beaten |
| 1 |
tb |
Salad oil |
| 1/2 |
ts |
Salt |
| 2 |
|
4 oz.cans Old El Paso green chilies, cut in half |
| 1 |
lb |
Cheddar cheese, medium, shredded |
| 14 |
|
Oz.can Stewed tomatoes, drained |
| 1 |
|
Green Chili, roasted and cut up |
| 1 |
|
Onion, medium, chopped |
| 1 |
lb |
Velveeta cheese, cut up |
| 1/4 |
ts |
Garlic salt |
INSTRUCTIONS
SAUCE
In a medium bowl, mix first six ingredients. Blend well. In 2 quart (2L)
casserole dish, pour 1/3 of batter, layer with 1/3 of the chilies and put
1/3 of the cheese evenly on top. Pour 1/3 of the batter on top of cheese,
add 1/3 of the chilies and 1/3 of the cheese. add remaining batter, chilies
and top with cheese. Bake at 375 F (190C) for 1-11/2 hours or until
done.Test with toothpick - toothpick should come out clean. SAUCE: In a
medium saucepan combine stewed tomatoes, chile, onion, cheese and garlic
salt. Cook over low heat stirring constantly until cheese melts. DO NOT
BOIL!! Pour a little sauce over each serving of bread. Sauce is also good
with ham or hamburger patties.
Recipe by: Mrs. Dumelie Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Marge McInnes <mcinnes@islandnet.com> on Mar 15, 1997
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