INGREDIENTS

INSTRUCTIONS

In a preheated, 450-degree oven, place a whole large head of  garlic
directly on the rack and dry roast for 40 minutes. Remove garlic head and
allow to cool for 1 hour. Turning garlic head on its side, slice in half to
expose cloves. Carefully remove the soft meat  of the cloves and turn out
on a cutting board; chop into a paste. Reserve.
Heat 2 tablespoons butter in a large saute pan. Add mushrooms. Cook 5
minutes on medium low heat. Add onion, corn, jalapeno, and roasted peppers.
Cook slowly for 10 minutes.
In a large mixing bowl, beat eggs; add egg white. Beat  thoroughly. Add
buttermilk,  3/4 cup of the grated cheese, heavy cream, garlic paste,
cilantro, and seasonings. Add cooked vegetable mixture. Mix well.
To assemble: With remaining butter, thoroughly grease bottom and sides of
an ovenproof oval or rectangular baking pan (9-inch-by-1-inch). Line bottom
of pan with 3 corn tortillas all the way to the edges. Place half of the
corn-mushroom mix over tortillas. Repeat layers. Top mixture with remaining
grated cheese.
Bake in a 350-degree oven for 35 minutes or until thoroughly  set. Remove
and allow to cool 15 minutes before unmolding to slice, or serve directly
out of baking dish.
Servings: 6 to 8 as a side dish.
by chef Steven C. Singer of Arthur's Landing in Weehawken, New Jersey
printed in The Record, Northern New Jersey, November 15, 1995
Posted to MM-Recipes Digest V3 #321
Date: Sat, 23 Nov 1996 22:51:38 +0000
From: Linda Place <placel@worldnet.att.net>

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