3 c Cold water
1 c Coarse yellow cornmeal
1 Env onion soup mix
4 oz Mild chopped green chilies,
-drained (1 can)
1/2 c Whole kernel corn
1/2 c Red pepper, roasted and
1/2 c Sharp Cheddar cheese,
Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir
in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly,
for 25 minutes, or until thickened. Stir in the chilies, corn and roasted
Spread the mixture in a lightly greased 9-inch-square baking pan and
sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut
into about 30 triangles. Serve at room temperature or heat in a 350 F oven
for 5 minutes or until warm.
MICROWAVE: Combine the water, cornmeal and onion soup mix in a
microwave-safe casserole. Cover and microcook on HIGH (100%) for 20
minutes, stirring every 5 minutes (mixture will be thick). Stir in the
chilies, corn and roasted red peppers. Spread into pan as above.
Makes about 30 appetizers.
[The Baltimore Sun; Dec 8, 1991]
Posted by Fred Peters.