--- /dev/null
+[[!meta title="Pan D'Elote"]]
+
+Adapted from Marye Settles and Sue Dodgen
+
+3850 cal/recipe
+
+## Ingredients
+
++ 2 15-oz can cream-style corn
++ 1 c all-purpose flour
++ ¾ c cornmeal
++ 2 tbsp white sugar
++ 2 ½ tsp baking powder
++ 3/4 tsp salt
++ 4 tbsp melted butter
++ 1 c nonfat milk
++ 8 oz canned sliced green chiles
++ 1 lb shredded jack cheese
+
+## Directions
+
++ Preheat oven to 375 degrees F.
++ Grease a 9x13 inch baking dish.
++ In large bowl, mix all ingredients except chiles and cheese.
++ Pour 2/3 of batter into dish, top with chiles and cheese, and then remaining batter.
++ Bake 45 min, until center is cooked, and top is slightly browned.
+
+[[!tag corn casserole cheese]]
--- /dev/null
+[[!meta title="Red Beans and Orzo"]]
+
+Adapted from Better Homes and Garden
+
+2400 cal/recipe
+
+## Ingredients
+
++ 1 med onion, diced
++ 1 tbsp butter
++ 28 oz vegetable broth
++ 1 1/2 c dried orzo pasta
++ 1 1/2 tbsp dried Italian seasoning
++ Rounded 1/2 tsp crushed red pepper
++ 2 tsp salt
++ 15-oz can red beans, drained and rinsed
++ 15-oz can diced tomatoes, drained
++ 1/2 c chopped green olives
++ 4-oz can sliced mushrooms, drained
++ 1 bunch fresh parsley, chopped
++ 1/3 c thick-grate parmesan cheese
+
+
+## Directions
+
++ Saute onion in butter on medium heat until halfway cooked.
++ Add broth to pot and bring to boil.
++ Stir in orzo, Italian seasoning, crushed red pepper, and salt.
++ Reduce heat and boil gently, uncovered, , stirring frequently for about 12 minutes until orzo is al dente.
++ Remove from heat.
++ Stir in beans, tomatoes, olives, and parsley.
++ Dish out and top with parmesan.
+
+[[!tag orzo bean mushroom]]