| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Margerine |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 3 |
|
Loaves jalapeño bread; sliced, (either commercial or home-made– note: Glen Hosey makes a great one!) |
| 2 |
c |
Warm water |
| 1/2 |
lb |
Crumbled tomato and basil feta cheese |
INSTRUCTIONS
A side to go with that jalapeño turkey that was being discussed:
In large skillet, melt margarine, saute' onion and celery, stirring often.
Meanwhile, lightly toast slices of Jalapeño bread on cookie sheet in oven.
Cut into cubes. Combine cubed jalapeño bread and water in large bowl. Fold
in crumbled feta cheese. Slowly add moistned bread to celery and onion
mixture in skillet, stirring constantly over low heat for about 5 minutes
to blend flavors. Turn into a greased casserole dish and garnish the top
with roasted red peppers and jalapeño slices, if desired. Bake at 325,
covered for about 20 minutes. Then uncover and bake until browned, 15-20
minutes. For a zesty variation, add 1 1/2 cups cooked, crumbled chorizo
before baking.
For a truly southwestern Thanskgiving, serve with picadillo, pumpkin
tamales, squash w/ cheese, string beans w/ almonds and cream, variety of
salsas. Enjoy!
Posted to bbq-digest by leannecm@uswest.net on Nov 18, 1998, converted by
MM_Buster v2.0l.
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