Difference between revisions of "Sopa Paraguaya"
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* pinch ground [[anise seed]] (optional) | * pinch ground [[anise seed]] (optional) | ||
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# Grease 13x9x2-inch baking pan and sprinkle with 1 tablespoon [[flour]]. | # Grease 13x9x2-inch baking pan and sprinkle with 1 tablespoon [[flour]]. | ||
# Shake to remove excess. | # Shake to remove excess. | ||
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# Serve hot, cut in squares. | # Serve hot, cut in squares. | ||
| − | [[Category:Paraguayan | + | [[Category:Paraguayan cuisine]] |
| − | [[Category:Paraguayan Vegetarian]] | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Paraguayan cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Cornbread Recipes]] | [[Category:Cornbread Recipes]] | ||
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
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[[Category:Muenster Recipes]] | [[Category:Muenster Recipes]] | ||
[[Category:Anise seed Recipes]] | [[Category:Anise seed Recipes]] | ||
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Latest revision as of 08:24, 14 July 2012
Description
Ingredients
- all-purpose flour
- 2 medium onions, chopped fine
- 8 tbsp margarine, divided
- ½ lb farmer or cottage cheese
- ½ lb muenster cheese, shredded coarse
- 2 cups cream-style corn (16 oz)
- 1 tsp salt, preferably coarse
- 1 cup milk
- 2 cups cornmeal
- 6 eggs, separated
- pinch ground anise seed (optional)
Procedures
- 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 mixture with anise seed.
- Turn into prepared baking pan.
- Bake in preheated 400°F oven 45 minutes or until a pick inserted in center comes out clean.
- Serve hot, cut in squares.
