| 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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