MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: SOUTHWEST TORTE
  Categories: Mexican, Cheese/eggs, Vegetables, Meats
       Yield: 6 servings
  
       1 c  Cheddar Cheese; Shredded
     1/4 c  Ripe Olives; Sliced
       4    Bacon Slices; *
     1/2 c  Red Bell Pepper; Chopped
     1/2 c  Corn; Whole Kernel
       3    Eggs; Large
   1 1/2 c  Half & Half; Light Cream
     1/4 ts Red Pepper; Ground
 
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       1 c  Unbleached Flour
     1/3 c  Cornmeal; Yellow
       1 tb Oregano Leaves; Dried
     1/2 ts Salt
     1/2 c  Shortening; Vegetable
            Cold Water
  
   *  Bacon should be crisply cooked and crumbled. Place the oven rack
   in the lowest position.  Heat the oven to 450 degrees F. Prepare
   Cornmeal Pastry; gather into a ball.  Press in the bottom and
   2-inches up the sides of an ungreased springform pan, 9 X 3-inches in
   size. Sprinkle cheese, olives, bacon, bell pepper and corn in the
   pastry lined pan. Beat eggs slightly, beat in remianing ingredients.
   Pour into the springform pan. Bake uncovered on the lowest oven rack
   for 20 minutes. Reduce the oven temperature to 300 degrees F.  Bake
   until a knife inserted into the center comes out clean, about 30
   minutes longer. Let the torte stand for 10 minutes before cutting.
   CORNMEAL PASTRY: Mix flour, cornmeal, oregano and salt in a small
   bowl; cut in the shortening until the particles are the sixe of fine
   crumbs.  Sprinkle in the water, 1 Tbls at a time, tossing with a fork
   until the flour is moistened and pastry almost cleans the sides of
   the bowl (add 1 to 2 teaspoons of water if necessary).
  
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