South American Pork and Corn Pie -

1 md Yellow onion, chopped

1 c Cubed cooked pork

1/3 c Plus

1 Tbl all-purpose flour

1 tb Chili powder

1 c Chicken broth

1 pk Frozen whole-kernel corn,

-thawed (10 ounces) 1/4 c Raisins

1/4 c Chopped black olives

1/2 ts Salt

1 tb Lemon juice

1 c Milk

2/3 c Cornmeal

1 Egg, lightly beaten

2 ts Baking powder

1/2 ts Baking soda

3 tablespoons of the oil in a 9-inch ovenproof skillet or a

1 quart flameproof casserole, over medium heat. Add the onion and cook, uncovered, for 5 minutes. Add the pork and cook until lightly browned, about 2 minutes. Blend in

1 tablespoon of the flour, the chili powder, and the chicken broth. Add the corn, raisins, olives, and 1/4 teaspoon of the salt. Stir until the mixture thickens, about 4 minutes. Preheat the oven to

450F. Stir the lemon juice into the

20 minutes. NOTE: If you do not have an ovenproof skillet or flameproof casserole, use a regular skillet to make the pork mixture and transfer it to a casserole just before baking. Makes

4 servings of 575 calories each.