Paraguayan Corn Bread

---------- Recipe via Meal-Master (tm) v8.02

Title: PARAGUAYAN CORN BREAD
Categories: Quick bread, Ethnic
Yield: 10 servings

-JUDI M. PHELPS (BNVX05A)
All-purpose flour
2 md Onions; chopped fine
8 tb Margarine, divided
1/2 lb Farmer or cottage cheese
1/2 lb Muenster cheese; shredded
-coarse
2 c Cream-style corn (16 oz)
1 ts Salt; preferably coarse
1 c Milk
2 c Cornmeal
6 Eggs; separated
pn Ground anise seed (optional)

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
mixtuer with anise seed. Turn into prepared baking
pan. Bake in preheated 400 degree oven 45 minutes or
until a pick inserted in center comes out clean. Serve
hot, cut in squares.

NOTE: For a pleasant variation and slightly different
texture, cut some of the Muenster into tiny cubes to
measure 1/2 cup and stir into batter at last moment.
SOURCE: Women's Day 365 Money-Saving Menu and Recipes,
Number 2.

-----