3 1/2 cup am blue cornmeal
1 tsp non-alum baking powder
2 tsp cumin
2 tsp chili powder
2 cup milk or water
1 egg, beaten or egg replacer
1 cup chopped green chilis
1 tbsp am unrefined vegetable oil
1 medium onion, chopped
2 cup pinto beans - (cooked with clove of, - garlic and drai
1 cup tomato sauce
2 1/2 cup grated cheese
1 chopped green onions - to garnish t, op
A Recipe for
Casserole De Santa Fe
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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This is a recipe for Casserole De Santa Fe from the recipe cookbook of Recipes-to-go (Meal)
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“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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Combine first three ingredients. Combine milk, egg and chilies in a
separate bowl. Saute' chopped onion in oil and add to milk mixture;
stir into cornmeal mixture, then pour half of batter into the bottom
of an oiled casserole dish (rectangular). Layer with beans, tomato
sauce, and cheese; repeat layering. Bake at 375 F. for 40 minutes,
garnish with chopped green onions and serve with salsa.
Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Serves: 1
Casserole De Santa Fe Recipe brought to you by Recipes To-Go