Name: Mexican Pot Pie
Ingredients: Filling:; 2 Cloves garlic, minced; 1 c Each chopped onions and; Green peppers; 1/2 c Each chopped celery and; Carrots (I used a good dash; Celery; Seed instead of the celery); 1 10 oz pkg. frozen corn; Slightly thawed; 2 c Mixed beans (pinto & kidney; Or whatever you have); 1 1/2 ts Each cumin and chili powder; 1 ts Oregano; 16 oz Tomato sauce; 1 tb Cornstarch; 3/4 c + 2 tbsp yellow cornmeal; 1/4 c + 2 tbsp flour (either white; Or wheat); 1 ts Baking powder; 1 c Water; 1 tb + 1 tsp oil; 1 4oz can green chilies,; Drained; Vanilla yogurt or sour; Cream; Chopped tomatoes

Satan is the prince of this world, and since he not only is a liar himself but also "the father of lies" (John 8:44), it should not be surprising that the system he heads is characterized by lying... Our whole society is largely built on a network of fabrication, of manufactured “truth.” We shade truth, we cheat, we exaggerate, we misrepresent income tax deductions, we make promises we have no intention of keeping, we make up excuses, and betray confidences – all as a matter of normal, everyday living.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Mexican	Digest, Oct., Fatfree	6	Servings

INGREDIENTS

		Filling:
2		Cloves garlic, minced
1	c	Each chopped onions and
		Green peppers
1/2	c	Each chopped celery and
		Carrots (I used a good dash
		Celery
		Seed instead of the celery)
1		10 oz pkg. frozen corn
		Slightly thawed
2	c	Mixed beans (pinto & kidney
		Or whatever you have)
1 1/2	ts	Each cumin and chili powder
1	ts	Oregano
16	oz	Tomato sauce
1	tb	Cornstarch
3/4	c	+ 2 tbsp yellow cornmeal
1/4	c	+ 2 tbsp flour (either white
		Or wheat)
1	ts	Baking powder
1	c	Water
1	tb	+ 1 tsp oil
1		4oz can green chilies,
		Drained
		Vanilla yogurt or sour
		Cream
		Chopped tomatoes

INSTRUCTIONS

CORN BREAD CRUST TOPPING
ADDITIONAL TOPPINGS
Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar
for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add
the rest of the ingredients, stirring the cornstarch into the tomato sauce
first. Bring mixture to a boil and spoon into a 9X13 baking pan sprayed
with Pam.
For the crust topping combine the cornmeal, flour and baking powder.  Mix
well.
Combine water, oil and chilies and stir into dry mixture.  Spoon onto the
filling.  Bake uncovered 30 minutes at 350F.
After baking, top with low-fat vanillia yogurt dollops and chopped tomato.
Enjoy.
Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1], Oct.
1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV. H Filling:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”