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Click below to download : Vegetarian - Casserole De Santa Fe (Format : PDF)
Vegetarian - Casserole De Santa Fe
3-1/2 cups blue cornmeal1 tsp. baking powder
2 tsp. cumin
2 tsp. chili powder
2 cups water
1 egg or substitute -- beaten
2 (4 oz.) cans green chiles -- chopped
1 tbsp. vegetable oil -- optional
1 medium onion -- chopped
1 cup cooked pinto beans -- drained
1 cup tomato sauce
2-1/2 cups Monterey Jack or Cheddar cheese -- shredded OR 2-1/2 cups tofu -- mashed
1/2 cup green onion -- for garnish chopped
Preheat oven to 375 degrees.
Mix first three ingredients together. Combine water, egg, and chiles in separate bowl.
Saute onion in oil and add to water mixture; stir cornmeal mixture into liquids, mixing well, then pour half of batter into an oiled casserole dish. Layer with beans, tomato sauce, and cheese or tofu, repeat layering.
Bake at 375°F for 40 minutes.
Garnish with chopped green onions and serve with salsa, if desired.
- posted by RisaG 06-04-99 7
NEXT BOOKS
2 cans green chiles -- whole or chopped 2 cups shredded Monterey jack cheese 5 eggs -- beaten 2/3 cup milk 6 tablespoons flour 3/4 teaspoon baking powder 3/4 teaspoon cumin 1 cup shredded cheddar cheese sliced black olives -- optional Preheat oven to 375 degrees.In an oiled casserole, layer chiles and cheese, then repeat layers. Mix eggs, milk, flour, baking powder, and cumin. Pour over chiles and cheese. Top with cheddar cheese and olives. Bake at 375° for 40 minutes, or until set. Serve with salsa and sour cream.
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2 cans green chiles -- whole or chopped 2 cups shredded Monterey jack cheese 5 eggs -- beaten 2/3 cup milk 6 tablespoons flour 3/4 teaspoon baking powder 3/4 teaspoon cumin 1 cup shredded cheddar cheese sliced black olives -- optional Preheat oven to 375 degrees.In an oiled casserole, layer chiles and cheese, then repeat layers. Mix eggs, milk, flour, baking powder, and cumin. Pour over chiles and cheese. Top with cheddar cheese and olives. Bake at 375° for 40 minutes, or until set. Serve with salsa and sour cream.
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