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(2 ounces)
In a Dutch oven, combine uncooked lentils and lVfe cups water.. Bring to boiling; reduce heat. Cover and simmer for 20 minutes; drain. Stir in corn, beans, zucchini, celery, carrot, tomatoes, tomato soup, onion, green pepper, garlic, chili powder, cumin, 2 cups water and 1/8 teaspoon pepper. Return to boiling; reduce heat. Cover; simmer about 20 minutes or until vegetables are almost tender. Drop Tamale Topper in 6 mounds onto the hot stew. Cover and simmer about 20 minutes or till topper is done. Sprinkle with cheese. Serves 6.
Tamale Topper: In a saucepan, place 3/4 cup cornmeal. Gradually stir in IV* cups skim milk. Cook and stir till thickened and bubbly. Remove from heat; stir in 1 beaten egg.
Refried Beans
2 cups cooked pinto beans
2 tsp. oil
11. garlic
1 Tbsp. chopped onion
1/81. salt
3/4 cup grated longhorn cheese
Heat oil and add beans. Mash beans thoroughly, add a little water, the garlic clove, onion and salt. Cook beans until they are well heated. Add cheese and cook until it melts completely. Serve hot as a side dish. Makes a good dip. Serves 4 to 6.
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