Paraguayan corn bread
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Paraguayan corn bread
  Corn    Bread    Quick bread  
Last updated 6/12/2012 12:47:43 AM. Recipe ID 8542. Report a problem with this recipe.
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      Title: Paraguayan corn bread
 Categories: Quick bread, Ethnic
      Yield: 10 Servings
           -JUDI M. PHELPS (BNVX05A)
           All-purpose flour
      2 md Onions; chopped fine
      8 tb Margarine, divided
    1/2 lb Farmer or cottage cheese
    1/2 lb Muenster cheese; shredded
      2 c  Cream-style corn (16 oz)
      1 ts Salt; preferably coarse
      1 c  Milk
      2 c  Cornmeal
      6    Eggs; separated
        pn Ground anise seed (optional)
  Grease 13x9x2-inch baking pan and sprinkle with 1 tablespoon flour.
  Shake to remove excess.  In skillet saute onions in 4 tablespoons
  margarine. Add farmer cheese; blend thoroughly. Add Muenster cheese,
  onions corn salt, milk and cornmeal; mix thoroughly.  Beat egg whites
  until soft peaks form, then lightly beat yolks separately. Combine
  and stir into cornmeal mixtuer with anise seed.  Turn into prepared
  baking pan. Bake in preheated 400 degree oven 45 minutes or until a
  pick inserted in center comes out clean. Serve hot, cut in squares.
  NOTE:  For a pleasant variation and slightly different texture, cut
  some of the Muenster into tiny cubes to measure 1/2 cup and stir into
  batter at last moment. SOURCE: Women's Day 365 Money-Saving Menu and
  Recipes, Number 2.

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Recipe ID 8542 (Apr 03, 2005)

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