2 tb Ornmeal
1 1/2 oz Cornbread twists**
15 1/2 oz Pinto beans*
3 tb Chili powder
2 1/2 oz Jar Sliced Mushrooms; draine
1/2 c Alapeno peppers; sliced
1 c Shredded Cheddar cheese
1 c Chopped seeded tomatoes
1 c Light sour cream
1/2 c Sliced green onions
2 1/4 oz 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 13×9 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
From
Yields
1 Servings