Recipe - Southwestern Corn Stuffing

6 cup Crumbled corn bread
1 17 ounce can creamstyle corn
2 4 ounce cans chopped green
Chili peppers
1 4 One half ounce can chopped ripe
Olives (optional
Three fourths cup Shredded Cojack or Monterey
Jack cheese
One half cup Finely chopped onion
One half cup Chopped red or green sweet
Pepper
1 tablespoon Snipped fresh cilantro or
Parsley
1 Egg, beaten

Place corn bread in a 15 X 10 X 1 inch baking pan. Bake in a 350 degree
oven for 30 minutes or until toasted, stirring every 10 minutes. Remove
corn bread from oven and cool.

In a large bowl combine corn, drained chili peppers, olives, cheese, onion,
sweet pepper, cilantro or parsley, and egg. Mix well. Add cornbread; toss
gently to mix. Use to stuff an 8 10 pound turkey. Or, bake, covered, in
a ungreased 2quart casserole in a 325 degree oven for 50 to 60 minutes or
until heated through.

NUTRITION INFORMATION PER SERVING: 214 cal; 9g fat; 68mg chol; 7g pro; 30g
carbo; 3g fiber, 751g sodium

Source: Tulsa World, AP Special Features, Nov 21, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini