Guest guest Posted December 11, 2001 Report Share Posted December 11, 2001 * Exported from MasterCook * Hot Tamale Casserole Recipe By : The Cooking Cardiologist, by Richard Collins, page 108 Serving Size : 6 Preparation Time :0:00 Categories : Grains And Cereals Soyfoods Vegetables Main Dishes, Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Sun Dried Tomato fat-free polenta tube 1 cup TVP granules 1 cup hot water 1 tablespoon Wonderslim Fat/Egg Substitute 1/4 cup water 1 large onion -- chopped 1 large green pepper -- chopped 1 jalapeno pepper -- chopped 1 tablespoon chili powder 2 teaspoons cumin 1 teaspoon garlic powder 1 teaspoon salt 16 ounces canned tomatoes -- chopped 16 ounces packaged frozen corn hot sauce -- to taste Serving Size: 6 In a small bowl, pour hot water over TVP granules, mix well and set aside. In a large saucepan pour 1/4 cup of water and Wonderslim fat/egg substitute. Add onion, green and jalapeno peppers. Saute over medium heat until soft. Add TVP and spices. Stir well, simmer for 10 to 15 minutes. Add frozen corn and hot sauce. Simmer or 3 to 5 minutes. Spray a 8 x 8 x 3 inch baking dish with no-stick cooking spray. Slice tube of polenta in half. Slice first half into 11 thin slices and place on the bottom of the baking dish. Spread TVP corn filling on top. Slice second half of polenta into 11 thin slices and place evenly on top of filling. Bake in a 350 degree oven for 30 to 45 minutes. Nutritional analysis: Calories 220, Fat 0, Carbohydrate 34, Protein 11. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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