In a preheated, 450-degree oven, place a whole large head of garlic directly on the rack and dry roast for 40 minutes. Remove garlic head and allow to cool for 1 hour. Turning garlic head on its side, slice in half to expose cloves. Carefully remove the soft meat of the cloves and turn out on a cutting board; chop into a paste. Reserve. Heat 2 tablespoons butter in a large saute pan. Add mushrooms. Cook 5 minutes on medium low heat. Add onion, corn, jalapeno, and roasted peppers. Cook slowly for 10 minutes. In a large mixing bowl, beat eggs; add egg white. Beat thoroughly. Add buttermilk, 3/4 cup of the grated cheese, heavy cream, garlic paste, cilantro, and seasonings. Add cooked vegetable mixture. Mix well. To assemble: With remaining butter, thoroughly grease bottom and sides of an ovenproof oval or rectangular baking pan (9-inch-by-1-inch). Line bottom of pan with 3 corn tortillas all the way to the edges. Place half of the corn-mushroom mix over tortillas. Repeat layers. Top mixture with remaining grated cheese. Bake in a 350-degree oven for 35 minutes or until thoroughly set. Remove and allow to cool 15 minutes before unmolding to slice, or serve directly out of baking dish. Servings: 6 to 8 as a side dish. by chef Steven C. Singer of Arthurs Landing in Weehawken, New Jersey printed in The Record, Northern New Jersey, November 15, 1995 Posted to MM-Recipes Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:38 +0000 From: Linda Place
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 184 (62%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 557.6mg||172 %|
|Sodium 261.4mg||9 %|
|Potassium 325.4mg||9 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.8g|
|Protein 19.1g||27 %|
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Calories per serving: 296
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