Plains Edition Recipes for 5-21-11 | TheFencePost.com
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Plains Edition Recipes for 5-21-11

From the kitchen of: Janette Chappell, Gering, Neb.

1 can (12 oz.) refrigerated buttermilk biscuits

1 can (4.5 oz.) chopped green chillies, drained

1/2 c. shredded cheddar cheese (2 oz.)

1/3 c. mayonnaise or salad dressing

2 Tbsp. cooked real bacon pieces (from 3-4.3 oz. jar or pkg.)

1 tsp. dried minced onion

(20) pickled jalapeno slices (from 12 oz. jar), drained

Heat oven to 375°. Separate each biscuit into two rounds. Press 1 round in bottom- and up-side of each of 20 ungreased mini muffin cups. In small bowl, mix remaining ingredients, except jalapeno slices. Spoon heaping 1 tsp. mixture into each cup; top each with 1 jalapeno slice. Bake 13-19 minutes or until edges are golden brown. Remove from pan to servicing platter; let stand 5 minutes. Serve warm. (High altitude: Bake for 16-22 minutes.)

From the kitchen of: Janette Chappell, Gering, Neb.

1 can (12 oz.) refrigerated buttermilk biscuits

1 can (4.5 oz.) chopped green chillies, drained

1/2 c. shredded cheddar cheese (2 oz.)

1/3 c. mayonnaise or salad dressing

2 Tbsp. cooked real bacon pieces (from 3-4.3 oz. jar or pkg.)

1 tsp. dried minced onion

(20) pickled jalapeno slices (from 12 oz. jar), drained

Heat oven to 375°. Separate each biscuit into two rounds. Press 1 round in bottom- and up-side of each of 20 ungreased mini muffin cups. In small bowl, mix remaining ingredients, except jalapeno slices. Spoon heaping 1 tsp. mixture into each cup; top each with 1 jalapeno slice. Bake 13-19 minutes or until edges are golden brown. Remove from pan to servicing platter; let stand 5 minutes. Serve warm. (High altitude: Bake for 16-22 minutes.)

From the kitchen of: Janette Chappell, Gering, Neb.

1 can (12 oz.) refrigerated buttermilk biscuits

1 can (4.5 oz.) chopped green chillies, drained

1/2 c. shredded cheddar cheese (2 oz.)

1/3 c. mayonnaise or salad dressing

2 Tbsp. cooked real bacon pieces (from 3-4.3 oz. jar or pkg.)

1 tsp. dried minced onion

(20) pickled jalapeno slices (from 12 oz. jar), drained

Heat oven to 375°. Separate each biscuit into two rounds. Press 1 round in bottom- and up-side of each of 20 ungreased mini muffin cups. In small bowl, mix remaining ingredients, except jalapeno slices. Spoon heaping 1 tsp. mixture into each cup; top each with 1 jalapeno slice. Bake 13-19 minutes or until edges are golden brown. Remove from pan to servicing platter; let stand 5 minutes. Serve warm. (High altitude: Bake for 16-22 minutes.)


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