INGREDIENTS

INSTRUCTIONS

1991    
Bring water to a boil in a small saucepan.  Add 1 1/2 T margarine.
Stir in cornmeal quickly, then immediately lower heat and cover pan.
Let cornmeal cook over very low heat for 5 minutes.  Stir in  remaining
margarine and set aside to cool.  Mix flour and salt.  Stir in cooled
cornmeal and knead, adding water  or more flour if necessary to form a
soft dough.  Pinch off twelve  pices and roll into 2-inch balls.
Flatten each ball between palms or against a board, making a flat
circle. Roll with rolling pin to 6-7 inches.  Keep turning the circle
to keep it round, and sprinkle board and pin with cornmeal as needed
to prevent sticking.  Cook on a hot ungreased griddle for 1 1/2 minutes
on each side, or  until flecked with dark spots.  Line a basket or bowl
with a large cloth.  Stack tortillas in bowl  and keep covered with
cloth.  They may be made up to a day in advance.  Heating for a few
seconds  on each side makes them soft and pliable for handling again.
Heat  them on a griddle or directly over a medium gas flame.
Nutritional Analysis: Calories 109 kcal Cholesterol 0 mg Saturated  Fat
1  gm Protein        3 gm    Sodium      211 mg  Polyunsaturated Fat  
1  gm Carbohydrate  18 gm    Total Fat     3 gm  Monounsaturated Fat  
1  gm  From:  American Heart Association Cookbook Fifth Edition Times
Books,  Entered by:  Lawrence Kellie Thu 11-28-1996 at 11:38:40  Size
of Serving:  1 tortilla per serving

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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 194.9mg
Potassium: 14.3mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: <1g
Protein: 1.3g