| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican, Appetizers, Microwave |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Cold water |
| 1 |
c |
Coarse yellow cornmeal |
| 1 |
|
Env. onion soup mix |
| 4 |
oz |
Mild chopped green chilies, |
|
|
Drained (1 can) |
| 1/2 |
c |
Whole kernel corn |
| 1/2 |
c |
Red pepper, roasted and |
|
|
Finely chopped |
| 1/2 |
c |
Sharp Cheddar cheese, |
|
|
Shredded |
INSTRUCTIONS
Bring the water to a boil in a 3-quart saucepan. With a wire whisk,
stir in the cornmeal and onion soup mix. Simmer uncovered, stirring
constantly, for 25 minutes, or until thickened. Stir in the chilies, corn
and roasted red peppers.
Spread the mixture in a lightly greased 9-inch-square baking pan and
sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut
MICROWAVE: Combine the water, cornmeal and onion soup mix in a
microwave-safe casserole. Cover and microcook on HIGH (100%) for 20
minutes, stirring every 5 minutes (mixture will be thick). Stir in the
chilies, corn and roasted red peppers. Spread into pan as above.
[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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