Yield: 1 Servings
|2 tablespoons||Butter or margarine|
|1 pack||(3 ounces) cream cheese; cut into 1-inch cubes|
|2 cans||(11 ounces each) whole kernel corn with red and green peppers; drained|
|¼ teaspoon||Garlic powder|
|¼ teaspoon||Onion powder|
|¼ teaspoon||Dried oregano leaves|
|¼ teaspoon||Dried marjoram leaves|
|⅛ teaspoon||Dried sage leaves|
|1 cup||Diced tomatoes|
|½ cup||Sliced pimiento-stuffed green olives|
This is another recipe I haven't tried but will shortly it looks good.
>From this years Pillsbury Contest.
In a medium saucepan, combine the butter and cream cheese; cook over medium heat until the butter melts and cheese softens, stirring constantly.
Add the corn, garlic powder, onion powder, oregano, marjoram and sage; mix well. Cover and simmer 6 to 8 minutes or until thoroughly heated, stirring occasionally.
Add the tomatoes and olives; cook and stir 1 minute.
Posted to KitMailbox Digest by "Acagordie" <gordon@...> on Feb 25, 1998