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corn-butter recipe

Date:    Mon, 31 May 93 17:22:37 EDT
 From:    aschi@silver.lcs.mit.edu (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.
 kwvegan vegan