| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Mexico, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
ts |
Paprika |
| 1 |
c |
Milk |
| 4 |
|
Eggs; separated |
| 2 |
oz |
Canned diced green chiles |
| 1 |
c |
Ground fresh corn kernels |
INSTRUCTIONS
Melt butter and blend in flour, salt, pepper and paprika. Add milk and cook
and stir until thickened. Beat egg yolks lightly, add small amount of hot
sauce, blend and return mixture to hot sauce. Cook, stirring, a few
minutes. Drain chiles and add to sauce. Stir in corn. Beat egg whites until
stiff but still moist. Fold 1/3 of egg whites into corn mixture, mixing
well. Fold in remaining egg whites lightly. Turn into ungreased 1-quart
souffle dish or straight-sided casserole. Place in pan of hot water and
bake at 350F about 50 minutes.
Makes 4 to 6 servings
(C) 1992 The Los Angeles Times
Recipe courtesy of: Karen Mintzias, 05 Feb 93 10:10:40
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Peace starts with a smile.”