"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 8 oz pkg of cream cheese 2 cans of whole kernel corn drained 1 stick of margarine or butter sliced jalopeno's from a jar, cut into small pieces
Cook in a casserole dish. Cut cream cheese and margarine. Add drained corn and peppers. Bake at 350º until melted and bubbly, about 20 minutes, stir 1/2 way in between baking. This can also be made fast and easy in the microwave.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.