| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Bread |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Margarine |
| 3 |
md |
Onions; chopped |
| 1 |
lb |
Packaged corn muffin mix |
| 1 |
cn |
Creamed corn |
| 1/2 |
c |
Chopped Jalapeno |
| 1/2 |
c |
Grated Cheddar cheese |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Recipe by: Mexican Recipes the Roswell Way From: PatH
<phannema@wizard.ucr.edu>
Date: Thu, 9 May 1996 15:01:05 -0700 (PDT)
Prepare muffin mix (see directions on package) - substitute 1 cup of corn
for 1 cup milk. Add onion and peppers. Pour into pan. Top with cream,
then the cheese. Bake 40 minutes at 425oF. Leftover makes a good stuffing
poultry.
Any sharp American cheese may be used.
New Mexico State University Extension, 1971
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #78
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”