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CATEGORY CUISINE TAG YIELD
Grains, Dairy Mexican Mexican 24 Servings

INGREDIENTS

1/4 lb Cooked bacon, crumbled
4 Scallions, chopped
1 Jalapeno pepper, deveined
1 c Cheddar, shredded
Seeded, diced
3 1/3 c Buttermilk biscuit mix
1 Red bell peppers
1 c Buttermilk
Deveined & seeded, diced
Flour

INSTRUCTIONS

Preheat oven to 350F.  Grease a large baking sheet. In a large bowl,
combine the bacon, peppers, scallions, and cheese with the biscuit
mix. Stir in the buttermilk until thoroughly combined to form a soft
dough. Place the dough on a lightly floured surface and knead  lightly.
Roll the dough into 3/4 to 1-inch thickness using a floured  rolling
pin. Cut the biscuits with a floured 2-inch cutter or a glass  tumbler.
Place in the oven and bake 15-20 minutes, or until the  biscuits are
light golden and sound hollow when tapped. Remove from  the oven and
cool on a wire rack.  Recipe By     :  From: Gary Watson
<watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32  ~0800 (  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 165
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 8.8mg
Sodium: 247.2mg
Potassium: 86.1mg
Carbohydrates: 21.5g
Fiber: <1g
Sugar: 2.8g
Protein: 4.8g


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