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Nacho Grande Corn Bread Squares

* Exported from MasterCook *


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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.

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