| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | c | Yellow cornmeal |
| 14 | oz | Creamed corn (use good brand) |
| 1 | c | Milk |
| 1 | Egg, beaten | |
| 1 | tb | Salad oil |
| 1/2 | ts | Salt |
| 2 | 4 oz.cans Old El Paso green chilies, cut in half | |
| 1 | lb | Cheddar cheese, medium, shredded |
| 14 | Oz.can Stewed tomatoes, drained | |
| 1 | Green Chili, roasted and cut up | |
| 1 | Onion, medium, chopped | |
| 1 | lb | Velveeta cheese, cut up |
| 1/4 | ts | Garlic salt |
INSTRUCTIONS
SAUCE In a medium bowl, mix first six ingredients. Blend well. In 2 quart (2L) casserole dish, pour 1/3 of batter, layer with 1/3 of the chilies and put 1/3 of the cheese evenly on top. Pour 1/3 of the batter on top of cheese, add 1/3 of the chilies and 1/3 of the cheese. add remaining batter, chilies and top with cheese. Bake at 375 F (190C) for 1-11/2 hours or until done.Test with toothpick - toothpick should come out clean. SAUCE: In a medium saucepan combine stewed tomatoes, chile, onion, cheese and garlic salt. Cook over low heat stirring constantly until cheese melts. DO NOT BOIL!! Pour a little sauce over each serving of bread. Sauce is also good with ham or hamburger patties. Recipe by: Mrs. Dumelie Posted to TNT - Prodigy's Recipe Exchange Newsletter by Marge McInnes <mcinnes@islandnet.com> on Mar 15, 1997
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