Recipe - Vegetable Takari

VEGETABLE FILLING
14 ounce Beans, cooked pinto; drained
1 cup Onion, white; chopped
One half cup Pepper, green bell; cubed
2 Pepper, jalapeno; seeded and
chopped
2 cup Tomatoes, chopped canned;
drained
One half cup Pepper, red bell; cubed
6 ounce Cheese, sharp cheddar;
grated
8 Olives, ripe; cut or sliced up
Three fourths teaspoon Garlic
Three fourths teaspoon Cumin, ground
Three fourths teaspoon Chile powder

TAMALE TOPPING
One half cup Flour, all purpose
1 tablespoon Flour, all purpose; (add to
above)
1 One half teaspoon Baking powder
3 Three fourths ounce Cornmeal, yellow
One half teaspoon Baking soda
1/8 teaspoon Salt
1 lg Egg; @ room temp
One half cup Yogurt, plain
2 teaspoon Margarine; melted & cooled
1 tablespoon Chives; cut to garnish, opt.

Preheat oven to 375øF.

Spray an 8"x8" pan with nonstick cooking spray. Into prepared baking pan,
place all filling ingredients. Toss until well mixed; set aside. To prepare
tamale topping, in medium bowl, place flour, cornmeal, baking powder,
baking soda, and salt; stir until evenly mixed. In a small bowl, beat
yogurt, egg and margarine. Add to dry ingredients and stir just until dry
ingredients are moistened. Spoon mixture evenly on top of vegatable
filling. If desired, sprinkle evenly with chives. Bake 3540 minutes, until
filling is hot and bubbly, topping is lightly browned and a toothpick
inserted in center of topping comes clean.

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