| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Casserole |
8 |
Servings |
INGREDIENTS
| 3 |
|
White, shoepeg corn |
|
|
approx. 3 cups |
| 1 |
|
4-oz chopped green chilis |
| 1/4 |
c |
Skim milk |
| 1 |
|
8-oz FF or LF cream cheese |
| 3 |
T |
Cumin |
| 2 |
T |
Chili powder |
| 1 |
ds |
Salt |
|
|
Bread crumbs or LF cracker |
|
|
crumbs |
|
|
Paprika |
INSTRUCTIONS
From: <MMULKIN@VM.TULSA.CC.OK.US> Date: 06 Aug 96 16:54:05 UTC Melt
cream cheese in saucepan with milk. Add green chilis, cumin, chili
powder and dash of salt in melted cream cheese. Add corn. Place in
baking dish. Cover with crumbs and top with paprika. Bake 350 degrees
for 20 minutes or until bubbling. This is a good side dish with
spanish rice or burritos. I also like to make this for pot-luck
dinners as it gets rave reviews and recipe requests. Happy eating!
fatfree digest V96 #217 From the Fatfree Vegetarian recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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