Rio Grande Ruffles - cooking recipe

Ingredients

1 1/2 c. milk
1 Tbsp. cornstarch
2 Tbsp. oleo
1/4 tsp. salt
1 (10 oz.) pkg. frozen corn
6 oz. sliced ham, chopped
1 c. (4 oz.) shredded Monterey Jack cheese with jalapeno peppers
1 (3 oz.) pkg. cream cheese
6 oz. Mueller's Ruffle Trio pasta, cooked and drained
1/2 c. crushed corn chips (optional)

Preparation

In a 2-quart saucepan, stir milk and cornstarch until smooth. Add oleo and salt, stirring constantly.
Bring to boil over medium-high heat.
Boil 1 minute.
Stir in corn, ham pieces and cheeses.
Remove from heat.
Stir until cheeses melt; toss with cooked pasta and corn chips.
Makes 4 servings.