| 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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