| Sopa Paraguaya
1 1/2 cup of boiling water
2 tablespoons of margarine, softened
1/2 cup of milk
1 teaspoon of salt
1/4 teaspoon of ground cumin
1/8 teaspoon of ground red pepper
1 cup of shredded Monterey Jack cheese (4 oz.)
1 cup of cornmeal
3 eggs, separated
1/2 cup (4 oz.) of cottage cheese
1 teaspoon of baking powder
1/8 teaspoon of ground allspice
One 8 ounce can of whole kernel corn, drained
1 small onion, chopped |
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Heat oven to 375ºF. Stir boiling water into cornmeal in 3 quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in milk, cottage cheese, salt, baking powder, the spices, corn, cheese and onion. Beat egg whites until soft peaks form; fold into batter. Pour into greased 2 quart casserole. Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings. |
