Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): tell us
Ingredients
Preparation
Date: Sun, 24 Mar 1996 16:17:45 +0000 From: David Smith Ive been making a recipe for years taken from a book called "100 Mexican Dishes" Its for something they call "Ranchero Bread". Sift the cornmeal, salt and soda together into a large mixing bowl. Add milk, eggs, oil, rice, corn, onion, chile and cheese and mix together gently. Pour mixture into a 12 inch cake tin or ovenproof frying pan which has been greased and sprinkled with cornmeal. Cook in a preheated moderate oven (180 c / 350f / gas 4) for 40 to 45 minutes. This "bread" always goes down well at parties or picnics and I tend to vary the hotness according to who is going to eat it (whispers - Ive even been known to use green sweet peppers instead of the chiles but only for decidedly non chile-head company). I mostly use the standard UK supermarket chiles (variety unknown but cone shaped, 2 - 3 inches long, up to 1inch wide at stalk end ,fairly thick fleshed, medium hotness) CHILE-HEADS DIGEST V2 #276 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
