Instructions: *Use the white part and part of the green, about 4 inches total of each scallion.

Waffles: In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter or oil. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes, to allow the cornmeal to soften. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake until the waffle iron stops steaming.

Yield: about ten 8-inch round waffles.

Chili Con Queso: Heat together, over low heat, the salsa, cream cheese and grated cheese, cooking and stirring until the mixture is smooth. Stir in the chopped spinach and scallions. Serve in a fondue pot or chafing dish to keep the mixture fluid; itll thicken as it cools. Refrigerate any leftover sauce; it makes a wonderful dip for tortilla chips, or spread for a wrap sandwich.

NOTES : These cornmeal waffles are good if made without the Mexican spices and eaten with syrup, but even better made spicy and served with a simple chili con queso dip. Leave out the "optional" ingredients if serving the waffles with berries, fruit compote or syrup.

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