| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Can cream style corn |
| 1 | lb | Can whole kernel corn — |
| Drained | ||
| 4 | oz | Can chopped green chilies — |
| Drained | ||
| 1 | sm | Onion — finely chopped |
| 4 | Eggs | |
| 16 | oz | Can tamales |
| 1/2 | c | Grated cheddar cheese |
INSTRUCTIONS
In medium mixing bowl, combine cream style and whole kernel corn, chilies and onion. In small bowl, beat eggs until frothy; fold into corn mixture. Spoon corn-egg mixture into 2 1/2 quart baking dish. Cut tamales in half; arrange on top. Sprinkle with cheese. Cover baking dish with foil. Place metal rack or trivet in bottom of slow-cooking pot. Pour 2 cups hot water in pot. Set filled baking dish on trivet in pot. Cover pot and cook on high for 2 1/2 to 3 1/2 hours. Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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