| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
California |
Appetizers, Grapes, Meatless |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Seedless grapes; halved |
| 1/2 |
c |
Chopped jicama |
| 1/2 |
c |
Shredded lowfat jack cheese |
| 1/2 |
c |
Chopped green onions |
| 2 |
tb |
Chopped Anaheim chilies |
| 1 |
tb |
Grated Parmesan cheese |
| 1 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 12 |
|
Frozen dinner roll dough (1oz each); thawed |
INSTRUCTIONS
Combine grapes, jicama, cheeses, green onions, chilies, chili powder and
salt; mix well. Flatten each dinner roll dough to 4 inches and fill with 3
tablespoons filling mixture. Dampen edges with water and seal well. Pierce
tops with fork to allow steam to escape. Bake at 350F. 15 to 20 minutes or
until golden brown. Makes 6 servings.
Nutritional Analysis Per Serving: 244 Cal., 9.3 g pro., 6.8 g fat (24% Cal.
from fat), 38 g carb., 9.2 mg chol., 2.8 g fiber and 587 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service info-kits; education packets
for children; etc.
>From Pat Hanneman (Kitpath) and McBuster 98Mar
Recipe by: California Grapes 1997 : Appetizers: Very Vine & Vegetarian
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07,
1998
A Message from our Provider:
“Jesus: the ultimate”