Wheat Bread with Corn

Name: Wheat Bread with Corn
Yield: 4
Ingredients: '1 cup of finely chopped onion'; '4 tablespoons of butter or margarine'; '1 egg, lightly beaten'; '1 cup of wheat for quibe, soaked in water for 1 hour and well squeezed'; '2 cups of water'; 'to taste salt'; '1 cup of creamy ricotta cheese'; '1 cup of green corn'; '1 cup of grated cheddar cheese, coarse grating'; '2 or 3 tomato slices'

1
'1 cup of finely chopped onion'
2
'4 tablespoons of butter or margarine'
3
'1 egg, lightly beaten'
4
'1 cup of wheat for quibe, soaked in water for 1 hour and well squeezed'
5
'2 cups of water'
6
'to taste salt'
7
'1 cup of creamy ricotta cheese'
8
'1 cup of green corn'
9
'1 cup of grated cheddar cheese, coarse grating'
10
'2 or 3 tomato slices'

Ingredients

1
'1 cup of finely chopped onion'
2
'4 tablespoons of butter or margarine'
3
'1 egg, lightly beaten'
4
'1 cup of wheat for quibe, soaked in water for 1 hour and well squeezed'
5
'2 cups of water'
6
'to taste salt'
7
'1 cup of creamy ricotta cheese'
8
'1 cup of green corn'
9
'1 cup of grated cheddar cheese, coarse grating'
10
'2 or 3 tomato slices'

Directions

1
Fry the onion in butter or margarine for about 10 minutes
2
Mix the egg with wheat for quibe in a small bowl
3
Add the onion and mix well
4
Add water and salt and bring to a boil, then reduce heat and simmer for 5 minutes
5
Remove from heat
6
Add creamy ricotta cheese and green corn and mix well
7
Pour into a buttered baking dish and bake in a moderate oven (170°F) for about 30 minutes or until firm
8
Remove from oven, sprinkle with grated cheddar cheese and return to oven until cheese melts
9
Garnish with tomato slices and serve
10
Serves 4-6.