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Mexican And Hispanic - Corn Tamale Pie Post by :ggwan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3106

Click below to download : Mexican And Hispanic - Corn Tamale Pie (Format : PDF)

Mexican And Hispanic - Corn Tamale Pie

1 cup yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (16 ounce) carton fat free cottage cheese
1 can shoepeg corn -- or 16 oz. pkg frozen
3 green onions -- chopped
4 egg whites -- at room temperature
2 (14 ounce) can Mexican-style stewed tomatoes

Preheat oven to 350 degrees. Spray an 8" square glass baking dish with vegetable oil cooking spray.

In a large bowl, combine the cornmeal, sugar, baking powder and salt. Whisk to blend. Mix in the cottage cheese,then the corn and green onions.

In a separate bowl, beat the egg whites until stiff but not dry. Fold the whites into the cornmeal mixture in two additions.

Transfer the batter to the prepared dish. Bake until the top is golden and feels firm in the center, about 50 minutes.Let stand 10 minutes.

While the tamale pie is baking, make a tomato sauce. Boil the stewed tomatoes uncovered in a heavy saucepan until reduced to sauce consistency, about 10 minutes.
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Mexican And Hispanic - Vegetarian -  Easy Mexican Barley Bake Mexican And Hispanic - Vegetarian - Easy Mexican Barley Bake

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Mexican And Hispanic - Chili Con Seitan Mexican And Hispanic - Chili Con Seitan

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1 cup peeled, finely diced onion 1/2 cup finely diced celery 1/2 cup finely diced green bell pepper 3 Tbl. minced garlic 1 Tbl. olive or sesame oil 1 Tbl. chili powder 1 tsp. ground cumin 1 Tbl. dark soybean miso hacho 2 Tbl. tomato paste 4 cups fresh tomatoes (blanched, seeded, chopped) 1 1/2 Tbl. barley malt syrup 1 cup (or 15 oz. can) pinto beans 1 cup drained and chopped seitan (or Green Giant’s frozen, bagged soy “ground meat”) In heavy soup pot, saute onions, celery, bell pepper, and garlic in the oil along with the seasonings, over medium