| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Shrimp |
24 |
Servings |
INGREDIENTS
| 6 |
oz |
Canned shrimp; drained |
| 1 |
c |
Shredded monterey jack cheese |
| 1 |
bn |
Green onions; chopped |
| 1 |
ts |
Dried dill |
| 1 |
c |
Mayonnaise; enough to hold the mixture together |
| 1 |
pk |
Buttermilk biscuits; Hungry Jack |
INSTRUCTIONS
Preheat oven to 400°F. Mix all ingredients except biscuits together in a
small bowl. Open the can of biscuits, separate them, and cut each biscuit
into quarters.
Press each quarter into an ungreased miniature muffin tin, flattening it
somewhat to form a shell. Not critical that it be even around the top -
they puff up and surround the filling. Spoon a scant teaspoon of filling
into each muffin cup (if you use to much they overflow).
Bake until puffed and browned and the filling is bubbly, about 10 minutes.
Best served hot out of the oven, but they're still good at room
temperature.
Recipe by: Nancy Brandt, FoodWine
Posted to TNT Recipes Digest, Vol 01, Nr 931 by Betsy Burtis
<ebburtis@ix.netcom.com> on Jan 12, 98
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”