| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Philadelphia |
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter or margarine |
| 1 |
pk |
(8-oz) Philadelphia cream cheese |
| 2 |
cn |
(12-oz) Shoe Peg white corn; drained |
| 1 |
cn |
(4-oz) chopped green chiles; drained |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
|
Or |
| 2 |
|
Jalape¥o peppers; finely chopped (optional) |
INSTRUCTIONS
Melt butter or margarine in a small saucepan over low heat. Add cream
cheese and stir until melted. Remove from heat. Combine cheese mixture with
remaining ingredients in a 2 quart baking dish. Add jalape¤o peppers, if
desired, for an extra spicy taste. Bake, uncovered, for 35 minutes at 350°.
Yield: 6 servings.
JANE JOHNSON
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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