| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizer | 12 | Servings | |
INGREDIENTS
| 2 | c | Grated sharp cheddar |
| 1/4 | c | Unsalted butter; room temp. |
| 2 | tb | Ground pure New Mexico hot red chile |
| 1/2 | ts | Salt; if desired |
| 2 | tb | Seeded; de-ribbed Jalapenos, finely minced; fresh or pickeled |
| 1 | c | All-purpose flour |
| 2 | tb | Milk |
| 12 | Stuffed green olives | |
| 12 | Pecan halves | |
| 12 | md | Cooked shrimp; shelled, deveined; tails removed |
INSTRUCTIONS
To prepare pastry, combine cheese, butter & ground chile. Taste; add salt if desired. Work in minced jalapenos until evenly distributed; mix in flour & milk. Preheat oven to 400. Roll out pastry about 1/8 inch thick. Cut into squares or triangles to fit around olives, pecan halves & shrimp; wrap fillings in pastry. Place on ungreased baking sheets and bake 10-12 minutes or until pastry feels firm when pressed. Makes 3 dozen appetizers. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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