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From: john@frog.UUCP (John Woods, Software)
Newsgroups: net.cooks
Subject: Re: Masa Harina
Message-ID: <290@frog.UUCP>
Date: Tue, 10-Dec-85 14:45:35 EST
Article-I.D.: frog.290
Posted: Tue Dec 10 14:45:35 1985
Date-Received: Sat, 14-Dec-85 23:10:25 EST
References: <315@well.UUCP> <14965@mgwess.UUCP>
Organization: Charles River Data Systems, Framingham MA
Lines: 17

>
>       I have found it to be a tastey thickening agent in CHILI,
> I use 6 TBSPNS of MH with 2 TBSPNS of regular flour  and mix this
> with the liquid component of my chili to form a rou'e.  It adds a
> delightful taste change too the chili.
>                                       Don Beahm

I substitute corn flour/Masa Harina for corn starch most of the time.
Not only does it generally work well, but you don't have to cook it as
long to get rid of the "raw" taste of cornstarch.

--
John Woods, Charles River Data Systems, Framingham MA, (617) 626-1101
...!decvax!frog!john, ...!mit-eddie!jfw, jfw%mit-ccc@MIT-XX.ARPA

Out of my way, I'm a scientist!
        War of the Worlds