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Blue Corn Casserole (Santa Fe) Recipe

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Blue Corn Casserole (Santa Fe) Recipe

Blue Corn Casserole (Santa Fe) Ingredients:

-judy garnett pjxg05a
1 tsp Vegetable oil
3 1/2 cup Blue cornmeal
1 medium Onion, chopped
1 tsp Baking powder
2 cup Pinto beans, cooked; drained
2 tsp Cumin
1 cup Tomato sauce
2 tsp Chili powder
2 1/2 cup Cheese, grated or tofu
2 cup -water
1/2 cup Green onions, chopped
1 Egg or egg sub., beaten
Picante sauce
1 cup Chopped green chilies

Blue Corn Casserole (Santa Fe) Preparation:

Mix first three ingredients. Combine water, egg and chilies in
separate bow Source: Arrowhead Mills Blue Cornmeal

�Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

Waverly Root (1903-1982)

�This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?�

Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

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Important Note: This Blue Corn Casserole (Santa Fe) recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.