Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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