PARAGUAYAN CORN BREAD

      Title: PARAGUAYAN CORN BREAD
  Categories: Quick bread, Ethnic
       Yield: 10 Servings
  
            -JUDI M. PHELPS (BNVX05A)
            All-purpose flour
       2 md Onions; chopped fine
       8 tb Margarine, divided
     1/2 lb Farmer or cottage cheese
     1/2 lb Muenster cheese; shredded
            -coarse
       2 c  Cream-style corn (16 oz)
       1 ts Salt; preferably coarse
       1 c  Milk
       2 c  Cornmeal
       6    Eggs; separated
         pn Ground anise seed (optional)
  
   Grease 13x9x2-inch baking pan and sprinkle with 1 tablespoon flour.
   Shake to remove excess.  In skillet saute onions in 4 tablespoons
   margarine. Add farmer cheese; blend thoroughly. Add Muenster cheese,
   onions corn salt, milk and cornmeal; mix thoroughly.  Beat egg whites
   until soft peaks form, then lightly beat yolks separately. Combine
   and stir into cornmeal mixtuer with anise seed.  Turn into prepared
   baking pan. Bake in preheated 400 degree oven 45 minutes or until a
   pick inserted in center comes out clean. Serve hot, cut in squares.
   
   NOTE:  For a pleasant variation and slightly different texture, cut
   some of the Muenster into tiny cubes to measure 1/2 cup and stir into
   batter at last moment. SOURCE: Women's Day 365 Money-Saving Menu and
   Recipes, Number 2.
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