2 : lg Butternut squash
3 : lb Banana squash
1 : Whole chipotle pepper;
-(dried) : -(dried)
1 : lg Dried ancho; pulverized
1 : Whole habanero; stemmed &
-seeded : -seeded
5 : c Chicken broth
1/4 : c Lime juice
2 : Whole zucchini; diced
Sour : Sour cream; for garnish
Roasted : Roasted jalapenos; for
-garnish : -garnish
Chopped : Chopped red onion; for
-garnish : -garnish
4 : lb Hot peppers (your choice)
-you : -you could use Jalapeno;
-Serrano, : -Serrano, or Cayenne
3 : lb Mild or sweet peppers; red
-or : -or green bell peppers; cut
-into : -into strips. but if you
-like : -like hot; use Poblano
-peppers : -peppers
5 : c White vinegar (% acidity)
1 : c Water
2 : tb Sugar
4 : ts Salt
2 : -(up to)
6 : Cloves garlic
1 : /2 cn (4 oz.) chopped Ortega
-Chiles : -Chiles (up to 2)
1 : lb Monterey Jack cheese; grated
4 : Eggs (5 if small)
0: Position a rack in the center of the oven, and preheat to 400 degrees
1: Lightly butter a 1 1/2 quart round casserole
2: In medium saucepan, bring the water and salt to a boil over high heat
3: Gradually whisk in the cornmeal
4: Reduce the heat to low, and cook, stirring constantly, until the cornmeal is quite thick, about 3 minutes
5: Remove the pan from the heat, and stir in the butter until melted
6: Then whisk in the milk
7: Add the beaten eggs and whisk well
8: Whisk in the chile pepper and baking powder
9: Spread the batter evenly in the prepared casserole
10: Bake until puffed and golden brown, about 45 minutes
11: Let stand 5 minutes before serving
12: Recipe By : Kwanzaa by Eric V
13: Copage From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini