Name: Paraguayan Corn Bread
Ingredients: -JUDI M. PHELPS (BNVX05A); All-purpose flour; 2 md Onions; chopped fine; 8 tb Margarine, divided; 1/2 lb Farmer or cottage cheese; 1/2 lb Muenster cheese; shredded coarse; 2 c Cream-style corn (16 oz); 1 ts Salt; preferably coarse; 1 c Milk; 2 c Cornmeal; 6 Eggs; separated; pn Ground anise seed (optional)

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	Paraguayan	Quick bread, Ethnic	10	Servings

INGREDIENTS

		-JUDI M. PHELPS (BNVX05A)
		All-purpose flour
2	md	Onions; chopped fine
8	tb	Margarine, divided
1/2	lb	Farmer or cottage cheese
1/2	lb	Muenster cheese; shredded coarse
2	c	Cream-style corn (16 oz)
1	ts	Salt; preferably coarse
1	c	Milk
2	c	Cornmeal
6		Eggs; separated
	pn	Ground anise seed (optional)

INSTRUCTIONS

Grease 13x9x2-inch baking pan and sprinkle with 1 tablespoon flour. Shake
to remove excess.  In skillet saute onions in 4 tablespoons margarine. Add
farmer cheese; blend thoroughly. Add Muenster cheese, onions corn salt,
milk and cornmeal; mix thoroughly.  Beat egg whites until soft peaks form,
then lightly beat yolks separately. Combine and stir into cornmeal mixtuer
with anise seed.  Turn into prepared baking pan. Bake in preheated 400
degree oven 45 minutes or until a pick inserted in center comes out clean.
Serve hot, cut in squares.
NOTE:  For a pleasant variation and slightly different texture, cut some of
the Muenster into tiny cubes to measure 1/2 cup and stir into batter at
last moment. SOURCE: Women's Day 365 Money-Saving Menu and Recipes, Number
2.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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