Name: Chile Rellenos Crescent Pie
Ingredients: 1 cn (8 oz) Pillsbury Refrigerated Crescent Dinner Rolls; 2 tb Cornmeal; 6 oz Shredded Monterey jack cheese; (1 1/2 cups); 4 oz Shredded Cheddar cheese; (1 cup); 1 cn (4 oz) chopped green chiles; drained; 3 Eggs; 6 servings

The church cannot be expected to do its work effectively if their followers are not loyally supporting the leaders. It’s a matter of fact that we’re often slow to realize to this day that effective leadership in the church of Christ demands effective following. If we’re continually critical of them that are set over us, small wonder if they’re unable to perform the miracles that we demand of them. If we bear in mind the work’s sake, we may be more inclined to esteem them very highly in love.

Leon Morris

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1	cn	(8 oz) Pillsbury Refrigerated Crescent Dinner Rolls
2	tb	Cornmeal
6	oz	Shredded Monterey jack cheese; (1 1/2 cups)
4	oz	Shredded Cheddar cheese; (1 cup)
1	cn	(4 oz) chopped green chiles; drained
3		Eggs
	6	servings

INSTRUCTIONS

3/4  cu    ups dairy sour cream
Heat oven to 350 F. Separate dough into 8 triangles. Place triangles in
ungreased 9-inch pie or square pan; press over bottom and up sides to form
crust. Sprinkle cornmeal over crust; press into crust. In small bowl,
combine cheeses. Reserve 1/2 cup for topping. Add chiles to remaining
cheese. Sprinkle cheese-chili mixture over crust. In small bowl, beat eggs
and sour cream until smooth; pour over cheese-chili mixture. Sprinkle with
reserved 1/2 cup cheese mixture. Cover edge of crust with foil.
Bake at 350 F. for 20 minutes; remove foil. Bake an additional 33 to 43
minutes or until knife inserted near center comes out clean. Cool 5 minutes
before serving. Cut into wedges or squares.
Posted to MC-Recipe Digest by Susan <[email protected]> on Apr 26, 1998

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