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Cookies
Jalapeno Corn Biscuits
1¼ cups all-purpose flour
¾ cup cornmeal
2 tbs jalapeno chili peppers
3 tsp baking powder
½ tsp salt
½ cup shortening
1 tbs sugar
1 cup milk
120g shredded
Monterey
Jack cheese
How
to cook:
1.
Heat oven to 450 degrees.
2.
Grease 2 cookie sheets.
3.
Lightly spoon flour into measuring cup; level cup.
4.
In large bowl, combine flour, cornmeal, baking powder,
salt and sugar. Using pastry blender or fork cut in shortening until
mixture resembles coarse crumbs.
5.
Add milk and cheese; stir just until dry ingredients
are moistened.
6.
Drop dough by generous tablespoonfuls onto greased
cookie sheet.
7.
Bake at 450 degrees for 8-10 minutes or until light
golden brown. Serve warm.
Mexican Hot Quiche
1 regular pie crust shell
1 can whole chilies
6 slices bacon, cooked and drained
1 cup swiss cheese, shredded
3 eggs
1 cup light cream
¼ tsp salt
nutmeg
How
to cook:
1.
Preheat oven to and cookie sheet to 425 degrees.
2.
Drain chilies and dry with toweling. Remove rind and
seeds. Chop in large pieces.
3.
Crumble bacon and mix with chopped chilies.
4.
Sprinkle Swiss cheese on bottom of unbaked pie shell,
the chilies and bacon.
5.
Mix together eggs, cream, salt and nutmeg. Slowly pour
over cheese mixture. (The pie will be very full, but should not
spill over.)
6.
Place on cookie sheet in preheated oven and bake for 15
minutes. Reduce temperature to 350 degrees and bake an additional
20-25 minutes or until knife inserted in the center comes out clean.
7.
Cool 10-15 minutes before serving.
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