Cheese Corn Tartlet Cups - Venezulean

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Cheese Corn Tartlet Cups - Venezulean

 

Recipe By :Posted by Elena Eder

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package cream cheese -- (3 oz.) Philadelphia type

6 tablespoons butter or margarine

1 cup flour

1/2 cup white or yellow cornmeal

1/2 teaspoon salt

Mozzarella or Queso Blanco cheese

 

Cream together the cream cheese and the butter or margarine. Add a little at a

time the combined flour and cornmeal and the salt until well blended. Turn out

to a floured surface and knead until the mixture holds together.

 

Make 1 " balls and press each into miniature muffin tins, forming cups to line

the molds. Bake in a preheated 325°F oven for 15 to 20 minutes.

 

Fill while warm with small pieces of the cheese. Manchego Cheese is also good

here but it is somewhat hard so should be grated.

 

Variation: Cool the corn cups and fill with mashed, salted avocado. (Not

guacamole which I think doesn't allow the real avocado flavor to be tasted.)

 

 

Source: Venezuela friends, don't remember exactly who because I have been making

these for many years

Yield: About 12

 

Source:

" http://www.jewishfood-list.com/recipes/appetizers/corncupschees01.htm

"

Yield:

" 12 tartlets "

 

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Per Serving (excluding unknown items): 1875 Calories; 151g Fat (71.9% calories

from fat); 31g Protein; 102g Carbohydrate; 4g Dietary Fiber; 441mg Cholesterol;

2456mg Sodium. Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 28 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0