Servings: 8
Notes: Newbury College
Brookline, MA
Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per serving: Calories 310, Total fat 11 g, Saturated fat 3.5 g, Cholesterol 15%, Sodium 600 mg, Total carbohydrates 51 g, Protein 11 g, Vitamin A 40%, Vitamin C 35%, Calcium 15%, Iron 10%, Claims–high in vitamins A and C; source of calcium and iron
Categories: Baked, Vegetables
1 pint onions, minced
1 fluid ounce vegetable oil
2 tablespoons celery, minced
5 tablespoons chili powder
5 teaspoons chipotle chiles canned in adobo, seeded and minced
6 fluid ounces tomato sauce, canned
8 fluid ounces chicken stock, hot
3 pounds fresh corn kernels
3/4 teaspoon salt
4 ounces Monterey jack cheese, grated
1. Sweat the onions in the vegetable oil for 8 minutes without browning. Add the celery and cook for an additional 2 minutes.
2. Stir in the chili powder, chipotle peppers, tomato sauce, stock, corn and salt.
3. Pour the mixture into a buttered 2-inch- (5-centimeter-) deep one-third-size hotel pan. Cover and bake at 350F (180°C) for 1 hour 15 minutes. Uncover, spread the grated cheese over the top and return to the oven until the cheese melts and begins to brown.
Notes: Newbury College
Brookline, MA
Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per serving: Calories 310, Total fat 11 g, Saturated fat 3.5 g, Cholesterol 15%, Sodium 600 mg, Total carbohydrates 51 g, Protein 11 g, Vitamin A 40%, Vitamin C 35%, Calcium 15%, Iron 10%, Claims–high in vitamins A and C; source of calcium and iron
Categories: Baked, Vegetables
1 pint onions, minced
1 fluid ounce vegetable oil
2 tablespoons celery, minced
5 tablespoons chili powder
5 teaspoons chipotle chiles canned in adobo, seeded and minced
6 fluid ounces tomato sauce, canned
8 fluid ounces chicken stock, hot
3 pounds fresh corn kernels
3/4 teaspoon salt
4 ounces Monterey jack cheese, grated
1. Sweat the onions in the vegetable oil for 8 minutes without browning. Add the celery and cook for an additional 2 minutes.
2. Stir in the chili powder, chipotle peppers, tomato sauce, stock, corn and salt.
3. Pour the mixture into a buttered 2-inch- (5-centimeter-) deep one-third-size hotel pan. Cover and bake at 350F (180°C) for 1 hour 15 minutes. Uncover, spread the grated cheese over the top and return to the oven until the cheese melts and begins to brown.
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