| 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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