| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Casseroles, Vegetarian, Seattle tim |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Low-fat sour cream |
| 1 |
c |
Plain low-fat yogurt |
| 1/4 |
ts |
Hot pepper sauce |
| 1 |
cn |
(4-oz) chopped green chiles, undrained |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Dried oregano, crushed |
| 1/2 |
ts |
Ground cumin |
| 1/3 |
c |
Sliced black olives |
| 2 |
|
Green onions, thinly sliced |
| 2 |
tb |
Cilantro, chopped |
| 2 |
cn |
(16-oz) yellow hominy, rinsed and drained |
| 1 |
cn |
(15-oz) pinto beans, rinsed and drained |
| 1 |
c |
Sharp cheddar cheese, grated, divided |
|
|
Paprika |
INSTRUCTIONS
1. Stir together sour cream, yogurt, hot pepper sauce, chilies, 2
tablespoons flour, pepper, oregano, cumin, olives, green onions and
cilantro.
2. Stir in the drained hominy and pinto beans; then add 1/2 cup cheddar
cheese.
3. Transfer to a casserole dish, such as a 9-inch baking dish. Spread the
remaining cheddar on top and sprinkle lightly with paprika. Bake in a
preheated 350-degree oven 30 minutes, or until bubbly around the edges.
>From "Jim Fobel's Casseroles."
Recipe by: Seattle Times 4/2/97 Posted to MC-Recipe Digest V1 #558 by Rooby
<MsRooby@sprintmail.com> on Apr 08, 1997
A Message from our Provider:
“No one has been misunderstood like God”