---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PARAGUAYAN CORN BREAD
  Categories: Quick bread, Ethnic
       Yield: 10 servings
  
            -JUDI M. PHELPS (BNVX05A)
            All-purpose flour
       2 md Onions; chopped fine
       8 tb Margarine, divided
     1/2 lb Farmer or cottage cheese
     1/2 lb Muenster cheese; shredded
            -coarse
       2 c  Cream-style corn (16 oz)
       1 ts Salt; preferably coarse
       1 c  Milk
       2 c  Cornmeal
       6    Eggs; separated
         pn Ground anise seed (optional)
  
   Grease 13x9x2-inch baking pan and sprinkle with 1
   tablespoon flour. Shake to remove excess.  In skillet
   saute onions in 4 tablespoons margarine. Add farmer
   cheese; blend thoroughly. Add Muenster cheese, onions
   corn salt, milk and cornmeal; mix thoroughly.  Beat
   egg whites until soft peaks form, then lightly beat
   yolks separately. Combine and stir into cornmeal
   mixtuer with anise seed.  Turn into prepared baking
   pan. Bake in preheated 400 degree oven 45 minutes or
   until a pick inserted in center comes out clean. Serve
   hot, cut in squares.
   
   NOTE:  For a pleasant variation and slightly different
   texture, cut some of the Muenster into tiny cubes to
   measure 1/2 cup and stir into batter at last moment.
   SOURCE: Women’s Day 365 Money-Saving Menu and Recipes,
   Number 2.
  
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