| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Appetizers, Posted |
24 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Chicken Stock |
| 1/2 |
c |
Yellow Cornmeal |
| 1/4 |
c |
Red Bell Pepper; Chopped |
| 2 |
tb |
Green Onion; Chopped |
| 1 |
ts |
Dijon Mustard |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3/4 |
oz |
Cheddar Cheese; Shredded |
| 2 |
|
Eggs; Beaten Slightly |
| 1/2 |
c |
Sour Cream |
INSTRUCTIONS
Preheat oven to 350. Grease 24 miniature muffin cups. Bring stock to a boil
in a medium saucepan. Gradually stir in cornmeal, stirring constantly.
Cook, stirring constantly, over medium heat 4 minutes or until very thick.
Remove from heat. Stir in bell pepper, green onion, mustard, salt, pepper
and 1/2 cup cheese. Combine eggs and sour cream; stir into cooked cornmeal
mixture. Spoon mixture into prepared muffin cups. Sprinkle with remaining
1/4 cup cheese. Bake 20 minutes or until firm. Let stand in pan about 5
minutes. Serve warm.
Recipe by: Appetizers and Small Meals by Mable Hoffman
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
May 06, 1998
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