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Measurements
Muhindi (Corn) 
Yield: 8 servings 
Adapted From:  A Kwanzaa Celebration, by Angela Shelf Medearis, published
by Dutton (The Penguin Group), ISBN 0-525-94070-7

(1) 8-ounce package cream cheese, softened 
2/3 cup milk 
2 tablespoons butter or margarine 
1 teaspoon onion salt 
(2) 15-1/4-ounce cans whole-kernel corn, drained 

Combine the cream cheese, milk, butter or margarine, and onion salt in a
small saucepan.  Over low heat, stirring often, cook until the cheese melts
and the ingredients are well blended.  Stir in the corn.  Stirring
constantly, cook for 3 to 5 minutes, or until the corn is heated.


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