| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Mexican |
Mexican, Vegetarian |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sharp cheddar cheese |
| 2 |
c |
Shredded swiss or white |
|
|
Cheddar cheese |
| 2/3 |
c |
Chopped black olives |
| 2/3 |
c |
Chopped pine nuts |
| 2 |
|
Onions, chopped |
| 8 |
cl |
Garlic |
| 2 |
tb |
Dried oregano |
| 2 |
ts |
Ground cumin |
| 1 |
cn |
Whole kernel corn, drained |
| 2 |
cn |
(4-oz each) green chilies, |
|
|
Chopped |
| 2 |
ts |
Olive oil |
INSTRUCTIONS
Contributed to the echo by: Leti Labell Original recipe from "The Pink
Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food
processor (if you can) to grate the cheese. Also, I chopped the onions and
the garlic in the food processor.
Combine all ingredients in a large bowl.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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