Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Stick butter or margarine |
| 1 pack | (8-oz) Philadelphia cream cheese |
| 2 cans | (12-oz) Shoe Peg white corn; drained |
| 1 can | (4-oz) chopped green chiles; drained |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| 1 \N | Or |
| 2 \N | Jalape¥o peppers; finely chopped (optional) |
Melt butter or margarine in a small saucepan over low heat. Add cream cheese and stir until melted. Remove from heat. Combine cheese mixture with remaining ingredients in a 2 quart baking dish. Add jalape¤o peppers, if desired, for an extra spicy taste. Bake, uncovered, for 35 minutes at 350ø.
Yield: 6 servings.
JANE JOHNSON
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .