INGREDIENTS

INSTRUCTIONS

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, 1991
Entered by:  Lawrence Kellie Thu 11-28-1996 at 11:38:40
Size of Serving:  1 tortilla per serving

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