| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Potatoes |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Cream cheese; cut in cubes |
| 1/4 |
c |
2 percent milk |
| 5 |
tb |
Butter |
| 5 |
c |
Mashed potatoes; plain |
| 4 |
|
Jalapeno peppers seeded and minced; (see note) |
| 1 1/2 |
c |
Corn; cooked and drained |
| 2 |
ts |
Salt |
| 2 |
ts |
White pepper |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter a 13-by-9-inch glass baking dish.
Place the cream cheese milk and butter in a saucepan and cook, stirring,
over low heat until the cheese has melted. Place mashed potatoes in a large
bowl and stir in cheese mixture. Add the jalapenos, corn salt and pepper.
Mix well and soon into the baking dish. Bake about 30 minutes. NOTE: wear
gloves when handling fresh chilies; the oils can cause a burning sensation
on your skins. Typed by: Brenda Adams<adamsfmle@aol.com>, please let me
know if there are errors. Posted to mc-recipe 8/15/96 Source: Linda Glick
Conway: Country Inns and Back Roads Cookbook, recipe comes from Grant
Corner Inn in Santa Fe, New Mexico
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 21:14:51 -0400
From: ADAMSFMLE@aol.com
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