Name: South of the Border Quiche Squares
Ingredients: 1 pk (8 oz) refrigerated crescent roll dough; 1 1/2 c Colby/jack cheese blend, shredded; 1/2 c Diced green chilies; 1/2 c Onion, chopped; 4 Eggs, beaten; 1 c Milk; 1/3 c Grey Poupon Country Dijon Mustard; 1 tb Chopped cilantro; 1/2 ts Chili powder; Chopped tomato, yellow and green peppers, garnish

I love to analyze Jesus, the greatest teacher in action. For Him, it was not just about “dumping” information. He engaged His students with gentle love and masterful skill. Finding out where His audience stood and having them express it for themselves. Allowing them to share their thoughts, feelings, concerns and questions. Talking them through their situation. Taking passive listeners and creating active listeners. Instilling a desire to know truth. Always guiding the conversation to a spiritual emphasis. Using an appropriate and strategic economy of words.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Not, Sent	24	Servings

INGREDIENTS

1	pk	(8 oz) refrigerated crescent roll dough
1 1/2	c	Colby/jack cheese blend, shredded
1/2	c	Diced green chilies
1/2	c	Onion, chopped
4		Eggs, beaten
1	c	Milk
1/3	c	Grey Poupon Country Dijon Mustard
1	tb	Chopped cilantro
1/2	ts	Chili powder
		Chopped tomato, yellow and green peppers, garnish

INSTRUCTIONS

Unroll dough and press perforations together. Press dough on bottom and 1
inch up sides of greased 13x9x2-inch baking pan. Bake crust at 375 for 5-8
minutes or until lightly golden. Remove from oven; sprinkle with half the
cheese. Top with chilies, onion and remaining cheese.
In medium bowl, blend eggs, milk, mustard, cilantro and chili powder. Pour
mixture evenly over cheese layer. Bake at 375 for 25-30 minutes or until
set. Cool 5 minutes. Garnish with tomato and bell peppers; cut into 2-inch
squares. Serve hot.
MC Formatted by taillon@access.mountain.net
Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Mar 30, 1997

A Message from our Provider:

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