------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Southwest Torte
 Categories: Mexican Cheese Vegetables Meats  
   Servings:  6
       1 c  Cheddar Cheese; Shredded 
     1/4 c  Ripe Olives; Sliced 
       4 ea Bacon Slices; * 
     1/2 c  Red Bell Pepper; Chopped 
     1/2 c  Corn; Whole Kernel 
       3 ea Eggs; Large 
   1 1/2 c  Half & Half; Light Cream 
     1/4 t  Red Pepper; Ground 
 ------------------------------CORNMEAL PASTRY------------------------------
       1 c  Unbleached Flour 
     1/3 c  Cornmeal; Yellow 
       1 T  Oregano Leaves; Dried 
     1/2 t  Salt 
     1/2 c  Shortening; Vegetable 
       1 x  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.
   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).