ttach this to the jar: Mexican Fiesta Dip. Makes two cups. In
In glass serving bowl, cook all ingredients except corn chips on Medium heat (6) for 5 minutes or until cheese is melted.
Stir once during cooking.
Serve hot with corn chips.
Sift
flour
with
corn
meal and sugar in large mixing bowl. Combine
eggs and milk in a separate bowl.\tMake a well in\tcenter of dry ingredients.
Add liquid ingredients all at once;
stir until
smooth, then add cheese, hot pepper, corn, bell
pepper and
onion.
Add
oil; stir that together.\tPour into an
iron skillet
and bake at 425\u00b0 for 20 to 25 minutes, until golden brown.
Cut; serve immediately.
Mix the sour cream, mayo, green chilies, corn and cheese in a bowl.
Add shots of Tabasco to taste (at least 3 to 5).
Serve with Fritos Scoops.
Yummmm!
eat.
When Crisco is hot, pour about half into cornbread
Combine all ingredients, except corn chips, in a bowl. Refrigerate to blend flavors.
Serve with corn chips.
Mix together and serve with corn chips.
Cook rice until done.
Add Mexican corn
and
cream
of mushroom soup.
Put all ingredients in a
casserole
dish
and stir to mix.
Sprinkle grated cheese on top.
Bake in moderate oven until cheese melts and begins to bubble.
Combine all ingredients except for corn chips and additional jalapenos.
Spread mixture in shallow baking pan (approx 8x8) or pie dish that has been sprayed with non-stick spray. Top with additional jalapenos to taste.
Bake at 350 for about 25 minutes until browning and bubbly.
Serve hot with corn chips.
o make the creamy mustard dip, combine all ingredients in a
Melt cream cheese and butter; add corn, picante sauce and 1/2 cup cheese. Mix together well. Then top with remaining cheese and bake at 350\u00b0 for 40 to 45 minutes. Serve with corn chips.
Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
Can be chilled 24 hours before serving.
Cook spinach.
Reserve 1/2 cup liquid, then drain spinach. Add to spinach the oleo, flour and onion; stir.
Add remaining ingredients.
Serve hot with corn chips or crackers.
br>Add the sausage, pasta, corn& black beans to the broth
Position knife blade in food processor bowl; add well drained and thawed greens; add lemon rind.
Process until finely chopped. Cook onion and celery in butter over medium heat, stirring constantly, until tender.
Stir in greens, mushrooms and rest of ingredients.
Cook over medium heat until all is mixed and melted together.
Serve from a chafing dish.
Serve with Jalapeno Corn Muffins (recipe found in this book).
Yields 3 cups.
Mix corn bread as directed on package.
Add corn, pour 1/2 of corn bread mix in hot, greased pan.
Add layer of meat, onion and cheese.
Add other half of corn bread mix.
Bake in 425\u00b0 oven.
Drain the mexi-corn and the green chilis.
Mix with the sour cream, mayo, cheddar, and jalapenos.
Chill for 1 hour to allow flavors to meld.
Add cayenne pepper to create the desired amount of \"heat\".
Combine first 7 ingredients in a large bowl; make a well in center of mixture.
Combine corn, buttermilk, egg substitute, chiles and oleo; add to cornmeal mixture, stirring just until dry ingredients are moistened.
Coat heavily a cast-iron corn stick pan with Mazola spray.
Place in a 425\u00b0 oven for 5 minutes.
Spoon batter into hot pan, fill 2/3 full.
Bake at 425\u00b0 for 12 minutes or until golden brown.
Remove corn sticks from pan immediately. Yield 15 corn sticks (80 calories, 2.1 fat)
Cook rice according to package.
Add oleo to hot rice.
Add soup and Mexican corn to rice.
Pour into greased casserole dish. Top with cheese.
Bake at 300\u00b0 for 30 minutes.
Mix well and chill overnight.