Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Sweet corn kernels 1/2 c Fresh spinach; chopped
3 c ;water 1/2 c Cornstarch
1/2 ts Salt 1 ts Vegetable oil

Place corn in a blender with 2 cup water and 1/4 tsp salt. Blend
until smooth, remove mixture to a bowl and set aside.

Place spinach in a blender with 1 cup water and remaining 1/4 tsp
salt. Blend untilsmooth, remove mixture toa second bowl and set aside.

In a separate bowl,mix cornstarch with 2 cup water until blended.

Heat 1/2 tsp oil ina suacepan over medium heat. Add corn puree. Add
half of cornstarch mixture, stirring until smooth. Then empty
contents into a large 2-quart serving bowl.

Clean pan and heat remaining 1/2 tsp oil over medium heat. Add
spinach puree and stir. Mix in remaining half of cornstarch mixture.

Pour spinach mixture into corn mixture and swirl to create desired
design. (Each vegetable puree will hold its shape.) Serve warm.

Per cup: 174 cal; 3 g prot; 323 mg sod; 38 g carb; 2 g fat; 0 mg
chol; 37 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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