Recipe - Paraguayan Corn Bread

JUDI M. PHELPS (BNVX05A)
Allpurpose flour
2 md Onions; chopped fine
8 tablespoon Margarine, divided
One half pound Farmer or cottage cheese
One half pound Muenster cheese; shredded
coarse
2 cup Creamstyle corn (16 oz)
1 teaspoon Salt; preferably coarse
1 cup Milk
2 cup Cornmeal
6 Eggs; separated
pn Ground anise seed (optional)

Grease 13x9x2inch 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 One half cup and stir into batter at
last moment. SOURCE: Women's Day 365 MoneySaving Menu and Recipes, Number
2.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini