| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
Vegetarian |
Main dish, Vegetarian, Ovo-lacto |
1 |
Recipe |
INGREDIENTS
| 3 1/2 |
c |
AM Blue Cornmeal |
| 1 |
ts |
Non-alum baking powder |
| 2 |
ts |
Cumin |
| 2 |
ts |
Chili powder |
| 2 |
c |
Milk or water |
| 1 |
|
Egg; beaten or egg replacer |
| 1 |
c |
Chopped green chilis |
| 1 |
tb |
AM Unrefined Vegetable Oil |
| 1 |
md |
Onion; chopped |
| 2 |
c |
Pinto beans (cooked with clove of garlic and drained) |
| 1 |
c |
Tomato sauce |
| 2 1/2 |
c |
Grated cheese |
|
|
Chopped green onions to garnish top |
INSTRUCTIONS
Combine first three ingredients. Combine milk, egg and chilies in a
separate bowl. Saute' chopped onion in oil and add to milk mixture; stir
into cornmeal mixture, then pour half of batter into the bottom of an
oiled casserole dish (rectangular). Layer with beans, tomato sauce, and
cheese; repeat layering. Bake at 375 F. for 40 minutes, garnish with
chopped green onions and serve with salsa.
Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
A Message from our Provider:
“Trading in futures? What about yours in heaven?”