| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Flour |
| 1/4 | c | Yellow cornmeal |
| 1 | tb | Baking powder |
| 1 | ts | Crushed dried hot red chiles or chile seed (up to 2) |
| 1/2 | ts | Ground cumin |
| 1/4 | c | Cold butter or margarine; cut into pieces |
| 1 | c | (4oz) shredded Cheddar Cheese (sharp is possible) |
| 2 | lg | Eggs |
| 1/2 | c | Milk |
INSTRUCTIONS
Combine flour, cornmeal, baking powder, chiles, and cumin in food processor or large bowl; whirl or mix until blended. Add butter; whirl or rup wity your fingers until mixture resembles coarse crumbs. Add cheese; whirl or stil just until combined. In a smal bowl beat eggs and milk until blended; reserve 2 tablespoons of the mixture. Add remaining egg mixture to flour mixture; whirl or stir just until evenly moistened. Turn dough onto a floured board and knead until dough holds together. divde in half. Pat each half into a round about 3/4 inch thick. Place well apart on a large greased baking sheet. Using a knife, cut each round not quite through in 6 equal wedges. Brush with reserved egg mixture. Bake in 400 degree oven until golden brown, 18 to 20 minutes. Break into wedges and serve warm or at room temperature. These are not only good they look beautiful when served. Posted to KitMailbox Digest by SecretChef@aol.com on Aug 20, 1997
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