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Muhindi (Corn) Yield: 8 servings Adapted From: A Kwanzaa Celebration, by Angela Shelf Medearis, published by Dutton (The Penguin Group), ISBN 0-525-94070-7 (1) 8-ounce package cream cheese, softened 2/3 cup milk 2 tablespoons butter or margarine 1 teaspoon onion salt (2) 15-1/4-ounce cans whole-kernel corn, drained Combine the cream cheese, milk, butter or margarine, and onion salt in a small saucepan. Over low heat, stirring often, cook until the cheese melts and the ingredients are well blended. Stir in the corn. Stirring constantly, cook for 3 to 5 minutes, or until the corn is heated.
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