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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Paraguayan Corn Bread
Contributed by: Mabel Peters
  • 11â�„2 cups boiling water
  • 1 cup cornmeal
  • 2 TBS butter or margarine, softened
  • 3 eggs, separated
  • 1â�„2 cup milk
  • 1â�„2 cup cottage cheese
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1â�„4 tsp. ground cumin
  • 1â�„8 tsp. ground allspice
  • 1â�„8 tsp. ground red pepper
  • 1 (8 oz.) can whole-kernel corn, drained
  • 1 cup shredded Monterey jack cheese
  • 1 small onion, chopped
Preheat oven to 375 degrees. Stir boiling water into cornmeal in a large bowl; continue stirring until smooth. Blend in butter and egg yolks. Stir in remaining ingredients except egg whites. Beat egg whites just 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.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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