| 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
A Message from our Provider:
“God Answers Knee Mail”