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Ingredients
- 2 1/4 oz Sliced ripe olives, drained
- 1/2 c Sliced green onions
- 1 c Light sour cream
- 1 c Chopped seeded tomatoes
- 1 c Shredded Cheddar cheese
- Enjoy
- 1/2 c Alapeno peppers; sliced
- 2 1/2 oz Jar Sliced Mushrooms; draine
- 3 tb Chili powder
- 15 1/2 oz Pinto beans
- 1 1/2 oz Cornbread twists
- 2 tb Ornmeal
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Directions
Yield: 1 Portionen
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.
Weitere Informationen zur Kategorie Breads.
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