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Show Spanish Cake Corn-Me- al For over low heat For Filling Finely chop enough onion and cooked ham to yield Vj cup finely chopped onion onion ) .. ( 1 medium-siz- e Vt cup (3 oi.) finely chopped ham 1 f T ii if Set aside, For Topping Put into top of double boiler os. process cheese food P Place over simmering water and stir conU.J; stantly until cheese begins to melt Add gradually while stirring constantly . i ' 'j corn-muff- in aside. . baking when drops of water sprinkled on surface dance in small . beads. Lightly7 grease griddle or skillet if manufacturer so directs. Using a pitcher or large spoon, pour batter onto griddle or skillet in small pools about 4 in. in diameter, leaving at least 1 in. between cakes,. Turn griddlecakes as they become puffy and full of bubbles. Turn only once. ; teaspoon cayenne popper Continue to stir constantly until cheese is melted and mixture is smooth. Cover :; I and- keep. warm. be lumpy . cakes on warmed individual plates. Spoon 2 tablespoons of the chopped ham over each; top with second cake. Spoon 2 tablespoons of the chopped onion over each; top with, remaining cakes. Spoon over each stack about 5 tablespoons of the cheese topping. Garnish with Sprigs of parsley Meanwhile, prepare cakes. Test griddle or skillet; it is hot enough for Serve immediately. 1 A-e- x. ' cwp) endHoted evaporated mKk , ..' 7 1 - if' - 1 agj, well beaten - r -- ' (until thick and plledsofHy) ''1 cap milk Add the liquid ingredients and melted in butter or margarine to the mix; mix only until blended. Batter will corn-muff- ; . - , Mix together con ( 4 teaspoons prepared mustard - Melt in a saucepan over low heat and set aside to cool tablespoon butter or margarine . bowl contents Empty into a medium-siz- e of 1 12-e- x. pkg. (abovt 2 cups) v mix Make a well in center of mix and set t i 1 ' . a griddle or heavy skillet Cakes-S- et To Complete 4 Calces-P- ut 4 servings ( V 1 ' . ' . .. f Qzilch Tczzcle Pie Grease an dkh. llx7xlVi-i- T T. - baking pan or n. . For Commit eal Crust-M- ix heavy saucepan 1 cops cold water 1 tosr In a cvp yoHow corn meal ltopooas!t Cock rapidly, stirring constantly, until mixture begins to thicken. Remove from " hea t and blend in 1 cvps ( H'j-o- x. cen) otKlotod evrporetcd mZ'.k Return to heat and continue cooking over medium heat, stirring constantly, about mixture 10 to 15 min--, or until corn-me- al Measure from thick. Remove heat is very corn-me- al of mixture; set aside. cup 10 family Wttkly Magaxl, April 15, IKf Using the back of a spoon, press remainmixture Into an even layer ing corn-me- al on' bottom and sides of pan. Bake at 373F about Put reserved 15 2 tablespoons better Add the chopped onion and green pepper; cook over. medium. heat until onion is transparent, occasionally moving and turning with a spoon. Remove from heat ' 'Add and mix in contents of 2 14b.4-os.co- ns (obewt S cops) mm. Set aside. mixture on "a length of waxed paper. Cover with another length of waxed paper. Flatten into a rectangle about 4x6 in.; peel off 'top piece of waxed paper. Cut corn meal into 6 equal squares and set aside. For Fitting-C- ut corn-me- al off root ends - To Complete Pie-Sh- red 3 ex. sharp Cheddar choose (about cup, shredded) slice from stem ends of 2 modlom-sta- o onions Peel, rinse, chop, and set aside. 1 ' Chop enough green pepper to yield y$ cop chopped croon popper Melt in a saucepan over low heat 1 voj -- us 9 wiimm,''9m'mmt w ioi chin con c andiT thST Touflhe filling mtothe bakedrusCAr- 1 '.5 j .7 'i il :,. - ,. , - f -- ! I range the squares on top of ing (see photo). Sprinkle the shredded cheese evenly over the squares." ' corn-me- Bake at 850'P "about Serve hot fill- al "to45 min. $$ervingt If! i til . 21 1 ;x : |