Post by JJ Judkins on Mar 27, 2012 17:55:43 GMT -6
* Exported from MasterCook *
Nacho Grande Corn Bread Squares
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
2 tablespoons Cornmeal
1 1/2 ounces Cornbread twists**
15 1/2 ounces Pinto beans*
3 tablespoons Chili powder
1 2 1/2 ounces Jar Sliced Mushrooms -- drained
1/2 cup Jalapeno peppers -- sliced
1 cup Shredded Cheddar cheese
1 cup Chopped seeded tomatoes
1 cup Light sour cream
1/2 cup Sliced green onions
2 1/4 ounces Sliced ripe olives -- drained
* Drained, reserving 3 T of the liquid. ** Pillsbury Refrigerated
Cornbread Twists Is anyone out there like me? I love the Bake-off
cookbooks published every year after the contest is over. This year's had
some great recipes in it and I will post two for those who didnt get the
book. This on is from Linda Sue Burlingame AND IS WONDERFUL . Heat oven to
350, grease 13x9 pan:
sprinkle with cornmeal. Unroll dough. Press into bottom and 1/4 inch up
sides of pan to form crust; firmly press perforations to seal. Bake for
14-19 minutes or until golden brown. Remove. Increase oven temp. to 400.
Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid
and chili powder, mix well. Spread evenly over baked crust. Top with
mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake
at 400 for 5 to 10 minutes or until cheese melts. Cut squares and top each
with sour cream, green onions and sliced olives. Serves 6 or makes 12
appetizers.
Enjoy
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 639 Calories; 46g Fat (60.6% calories from fat); 38g Protein; 30g Carbohydrate; 10g Dietary Fiber; 137mg Cholesterol; 996mg Sodium. Exchanges: 1 Grain(Starch) ; 4 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Nacho Grande Corn Bread Squares
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
2 tablespoons Cornmeal
1 1/2 ounces Cornbread twists**
15 1/2 ounces Pinto beans*
3 tablespoons Chili powder
1 2 1/2 ounces Jar Sliced Mushrooms -- drained
1/2 cup Jalapeno peppers -- sliced
1 cup Shredded Cheddar cheese
1 cup Chopped seeded tomatoes
1 cup Light sour cream
1/2 cup Sliced green onions
2 1/4 ounces Sliced ripe olives -- drained
* Drained, reserving 3 T of the liquid. ** Pillsbury Refrigerated
Cornbread Twists Is anyone out there like me? I love the Bake-off
cookbooks published every year after the contest is over. This year's had
some great recipes in it and I will post two for those who didnt get the
book. This on is from Linda Sue Burlingame AND IS WONDERFUL . Heat oven to
350, grease 13x9 pan:
sprinkle with cornmeal. Unroll dough. Press into bottom and 1/4 inch up
sides of pan to form crust; firmly press perforations to seal. Bake for
14-19 minutes or until golden brown. Remove. Increase oven temp. to 400.
Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid
and chili powder, mix well. Spread evenly over baked crust. Top with
mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake
at 400 for 5 to 10 minutes or until cheese melts. Cut squares and top each
with sour cream, green onions and sliced olives. Serves 6 or makes 12
appetizers.
Enjoy
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 639 Calories; 46g Fat (60.6% calories from fat); 38g Protein; 30g Carbohydrate; 10g Dietary Fiber; 137mg Cholesterol; 996mg Sodium. Exchanges: 1 Grain(Starch) ; 4 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0