| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1 | pk | (3 ounces) cream cheese; cut into 1-inch cubes |
| 2 | cn | (11 ounces each) whole kernel corn with red and green peppers; drained |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Onion powder |
| 1/4 | ts | Dried oregano leaves |
| 1/4 | ts | Dried marjoram leaves |
| 1/8 | ts | Dried sage leaves |
| 1 | c | Diced tomatoes |
| 1/2 | c | Sliced pimiento-stuffed green olives |
INSTRUCTIONS
This is another recipe I haven't tried but will shortly it looks good. >From this years Pillsbury Contest. In a medium saucepan, combine the butter and cream cheese; cook over medium heat until the butter melts and cheese softens, stirring constantly. Add the corn, garlic powder, onion powder, oregano, marjoram and sage; mix well. Cover and simmer 6 to 8 minutes or until thoroughly heated, stirring occasionally. Add the tomatoes and olives; cook and stir 1 minute. Posted to KitMailbox Digest by "Acagordie" <gordon@mpsnet.com.mx> on Feb 25, 1998
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