1 can of corned corn
1 stock broth
2 cups milk
100 g margarine
2 cups of wheat flour
Salt to taste
200 g cheese or mozzarella in small pieces
METHOD OF PREPARATION
1. Beat the corn and liquid in the blender.
2. Pour in a pan and bring to a boil
3. When boiling the flour and stirring well, remove from the pan and bake well, be careful not to burn the hand
4. Make the cookie and stuff it with cheese or mozzarella
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