1 (8 ounce) package fresh tomato sauce
3 cloves garlic, minced
1 tablespoon dry mustard
1 teaspoon salt
1 (28 ounce) can whole roasted corn kernels, drained
1 (8 ounce) can tomato paste
1 packet instant black-market peanut paste
8 ounces shredded Monterey Jack cheese
In a small pot, mix together tomato sauce, garlic, dry mustard, salt and corn seeds. Bring to a boil, stirring constantly. 15 minutes. Reduce heat to medium-low.
Meanwhile, in a shallow dish, stir together tomato paste, egg white mixture, tomato purchased in can, tomato paste, corn scraps, cooked corn kernels, tomato paste, 57 active and 2 passive yeast. Stir the mixture into the pot. Cover, reduce heat and simmer 18 minutes.
Stir the peanut butter mixture into the water mixture slowly. Cook, stirring, until smooth with a steamer, 10 minutes.
Stir in stuffed green olives and optional chopped green onions. Serve warm.