| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican, Party, Appetizers |
20 |
servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 13 |
|
Buttermilk biscuits; refrigerated |
| 16 |
oz |
Salsa; Thick & Chunky |
| 12 |
oz |
Monterey jack cheese; shredded |
| 1/2 |
c |
Green bell pepper; chopped |
| 1/2 |
c |
Green onion; sliced |
| 2 1/4 |
oz |
Black olives; sliced/drained |
INSTRUCTIONS
OPTIONAL 1 cup Salsa
Heat oven to 375 degrees. Melt margarine in oven in 13" X 9" glass baking
dish or non-aluminum pan. Tilt to evenly coat dish. Separate the biscuits;
the cut each biscuit into 8 pieces. Place biscuit pieces in large bowl,
toss with salsa. Spoon evenly into margarine coated dish. Sprinkle with
cheese, bell pepper, onions and ripe olives. (If a Doody gathering,
sprinkle the olives on only half.) Bake at 375 deg. for 35 to 45 minutes or
until edges are deep golden brown and center is set. Let stand 15 min, Cut
into squares; serve with 1 cup salsa if desired.
Recipe by: Grammie
By llburnet@lesley.edaal.ingr.com (Lesley Burnette) on Jan 4, 95, converted
by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie) on Mar
15, 1999
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