| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sun-dried tomatoes |
| 1 |
c |
Boiling water |
| 2 |
c |
All-purpose flour |
| 2 |
ts |
S, baking powder |
| 1 |
ts |
Dried basil |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Ons, margarine chilled |
| 1/4 |
c |
Feta cheese, crumbled |
| 1/2 |
c |
1% milk |
| 1/4 |
ts |
Hot sauce |
| 1 |
|
Egg, lightly beaten |
INSTRUCTIONS
Combine tomato and boiling water; let stand 10 minutes. Drain and dry
completely with paper towels. Set aside.
Cut chilled margarine into small pieces. Combine flour and next three
ingredients in a bowl; cut in margarine with a pastry blender until mixture
resembles coarse meal. Combine tomato, cheese and next three ingredients in
a bowl; add to dry ingredients, stirring just until dry ingredients are
moistened (dough will be sticky).
With floured hands, pat dough to a 1/2 inch thickness on a floured surface.
Cut with a two inch biscuit cutter or glass. Place two inches apart on a
baking sheet coated with cooking spray. Bake at 400#161#F for 12 minutes or
until golden brown. Serve warm.
Per serving: 112 Calories; 3g Fat (25% calories from fat); 3g Protein; 17g
Carbohydrate; 18mg Cholesterol; 188mg Sodium
Posted to EAT-L Digest 28 Jan 97 by "McNamara, Kelly"
<kmcnamara@LIGGETT.COM> on Jan 29, 1997.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”