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PARAGUAY Corn Bread CHEPA

2/3 cup butter
2 eggs
1 1/2 cups grated sharp Cheddar cheese
2 1/4 cups yellow corn meal
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup milk

Beat the butter until light and fluffy. Add the eggs 1 at a time,
beating well after each addition. Add the cheese and beat until
the mixture is smooth. Combine the cornmeal, salt and baking powder
and add to the cheese mixture alternately with the milk. Continue
beating until well blended. Spread the batter in a buttered 8 inch
loaf pan and cover with aluminum foil. Bake in a 375 degrees F.
oven 50 to 60 minutes or until the loaf is firm. Remove from the
pan and cool on a wire rack.


Chipa Guazu (Hermana Dyer)

3 cup fresh corn
1/2 cup onion
3/4 cup Paraguayan cheese
1 C sour milk
3 T lard
3 eggs
1 1/2 tsp salt

Grind Together, in meat grinder, corn, onion and cheese. In large
bowl cream lard. Add eggs and salt, then corn mixture and milk.
Bake in greased square baking dish at 400 F for 40-50 minutes. Cool
slightly before cutting.

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