>From the Betty Crocker website... ~~~~~ Mexican Corn Cakes Bisquick Heart Smart® recipe! Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes. Prep Time:15 min Start to Finish:35 min Makes:6 cake stacks 1 1/2 cups Bisquick Heart Smart® mix 1/2 cup cornmeal 1 cup fat-free (skim) milk 3 egg whites 1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa 1/2 cup Green Giant® Niblets® frozen whole kernal corn, cooked, drained 2 tablespoons chopped ripe olives 1 cup Old El Paso® fat free refried beans 1/2 cup shredded reduced-fat Cheddar cheese (2 oz) Fat-free sour cream, if desired Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese. Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired. ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~~~
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