Date: Mon, 31 May 93 17:22:37 EDT
From: email@example.com (Amanda Izenstark)
Corn Butter (from page 189 of "The McDougall Program")
Keep this on hand in the refrigerator as a butter substitute for spreading
on bread or toast or melting over hot vegetables. It keeps about a week.
Makes 1 and 1/2 cups
Preparation time: 5 minutes
Cooking time: 5 minutes (for cornmeal)
1/4 cup cornmeal 1-2 tsp. lemon juice
1 cup water 1 tsp. no-salt seasoning blend
1/4 cup additional water
Place the cornmeal in a saucepan, add the 1 cup water, and cook, stirring
constantly, until smooth and thick. Place the cooked cornmeal and all the
remaining ingredients in the blender and process until smooth. Add more
water if necessary to reach desired spreading consistency.