| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Main dish, Soups, Vegetables, Cheese | 5 | Servings | |
INGREDIENTS
| 2 | tb | Margarine |
| 1 1/4 | c | Cheese, Monterey Jack — |
| Shred | ||
| 1 | c | Onion — finely chopped |
| 1 | tb | Cornstarch |
| 1/2 | c | Pepper, green — finely |
| Chop | ||
| 1/2 | ts | Salt |
| 2 1/3 | c | Milk — skim |
| 1/8 | ts | Pepper — ground black |
| 17 | oz | Corn — cream style |
| 1/8 | ts | Nutmeg — ground |
INSTRUCTIONS
In a 2-quart micro-safe casserole dish, place butter, onion and green pepper. Cover with vented plastic wrap. Micro-cook on high until tender, about 6 minutes. Stir in milk and creamed corn; micro-cook uncovered on high until hot, about 10 minutes. Toss Monterey Jack cheese with cornstarch. Stir into soup with salt, black pepper and nutmeg; micro-cook uncovered on high until thickened, about 1 minute. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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