| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Tex-Mex |
Tex-mex, Dairy, Appetizers |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Flour; sifted |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 1/3 |
c |
Cheese; grated |
| 3 |
tb |
Green chili & juice; chopped |
| 1 |
|
Egg white; (slightly beaten) |
|
|
Coarse salt |
INSTRUCTIONS
BRADSHAW BDGM08B
Drain chiles and reserve liquid. Sift flour & salt; cut in shortening. Stir
in chiles & cheese. Sprinkle mixture with reserved juice, adding water if
necessary to make enough liquid to moisten flour so dough can be pressed
into ball. Roll out dough to thin sheet (1/4" thick). Cut into 1/2x4"
strips. Brush with egg white & sprinkle with coarse salt. Bake on lightly
greased cookie sheet in 425 F oven about 12 minutes, until lightly brown.
From the Chili-Lovers Cookbook.
Posted to MC-Recipe Digest V1 #760 by Nancy Berry <nlberry@prodigy.net> on
Aug 25, 1997
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”