| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Summer | 1 | Servings | |
INGREDIENTS
| 1 | Process; (8-ounce) cheese spread loaf | |
| 1/3 | c | Chicken broth |
| 1 1/2 | c | Chopped cooked chicken |
| 1 | cn | (4.5-ounce) chopped green chiles; undrained |
| 1 | Jar (2-ounce) diced pimiento; undrained | |
| 1 1/3 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | c | Yellow or white cornmeal |
| 1/4 | c | Butter or margarine; cut up |
| 3/4 | c | Buttermilk |
| 1 | Egg white; lightly beaten |
INSTRUCTIONS
CORNMEAL BISCUITS Cook cheese and chicken broth in a saucepan over medium heat, stirring constantly, until cheese melts. Stir in chicken, green chiles, and pimiento, and cook until thoroughly heated. Serve over Cornmeal Biscuits. Makes 6 servings. Cornmeal Biscuits: Combine first 5 ingredients in a bowl; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Brush tops with egg white. Bake at 450° for 10 to 12 minutes or until lightly browned. Makes 1 dozen. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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