1 cup of fine flour
1 cup of milk
to taste salt
3 cups of boiling water
2 slices of bacon
1/2 cup of finely chopped onion
1/2 cup of finely chopped green pepper
1 can of pure tomato or 1 1/3 cups of fresh tomatoes, peeled and cut into cubes
1/2 cup of cooked corn (optional)
1/4 cup of black olives, pitted and sliced
1 tablespoon of paprika
1 1/2 cups of cooked beef or poultry, chopped
to taste pepper
1 cup of grated cheddar cheese
1 cup of fine flour
1 cup of milk
to taste salt
3 cups of boiling water
2 slices of bacon
1/2 cup of finely chopped onion
1/2 cup of finely chopped green pepper
1 can of pure tomato or 1 1/3 cups of fresh tomatoes, peeled and cut into cubes
1/2 cup of cooked corn (optional)
1/4 cup of black olives, pitted and sliced
1 tablespoon of paprika
1 1/2 cups of cooked beef or poultry, chopped
to taste pepper
1 cup of grated cheddar cheese
Mix the flour with milk and add boiling salted water, mixing well
Cook for about 20 minutes until thickened, stirring frequently
Spread in a greased refrigerator pan that holds 2 liters, leveling on sides. Reserve
In a skillet, fry the bacon until crispy
Remove the bacon and add the onion and green pepper to the grease and sauté until soft
Season with salt to taste and add remaining ingredients, except cheese and fried bacon, and cook covered for another 10 minutes
Add a little water if needed
Spread in the center of the refrigerator pan and top with crumbled bacon and grated cheese
Bake in a moderate oven (170°F) for about 15 minutes or until golden brown and bubbly.
