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Full Online Book HomeLearning KitchenVegetarian - Casserole De Santa Fe
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Vegetarian - Casserole De Santa Fe Post by :rjj418 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3061

Click below to download : Vegetarian - Casserole De Santa Fe (Format : PDF)

Vegetarian - Casserole De Santa Fe

3-1/2 cups blue cornmeal
1 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
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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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1 medium eggplant chopped 2 small zucchini chopped1/4 cup olive oil3 cloves garlic, pressedbasil, to taste 1 box of frozen spinach (thawed rinsed and drained) 24 oz of cottage cheese2 eggs 2 lbs (or so ) low fat part skim mozzarella cheese (shredded), divided 1 cup shredded carro salt and pepper to taste 1 jar of chunky garden style spaghetti sauce 9 cooked lasagna noodles Chop the eggplant and zucchini and toss with about 1/4 cup (approx) olive oil. Add garlic and basi; toss well to coat. Placed them on a cookie sheet and roast the vegetables