FKN-Systems

Title: Nacho Grande Corn Bread Squares
Categories: Breads
Yield: 1 servings

2 tb Ornmeal
-- 1 c Shredded Cheddar cheese
1 1/2 oz Cornbread twists**
-- 1 c Chopped seeded tomatoes
15 1/2 oz Pinto beans*
-- 1 c Light sour cream
3 tb Chili powder
-- 1/2 c Sliced green onions
2 1/2 oz Jar Sliced Mushrooms; draine
-- 2 1/4 oz Sliced ripe olives,
-- drained
1/2 c Alapeno peppers; sliced

* Drained, reserving 3 T of the liquid. ** Pillsbury Refrigerated
Cornbread Twists Is anyone out there like me? I love the Bake-off
cookbooks published every year after the contest is over. This year's
had some great recipes in it and I will post two for those who didnt get
the book. This on is from Linda Sue Burlingame AND IS WONDERFUL . Heat
oven to 350, grease 13x9 pan: sprinkle with cornmeal. Unroll dough.
Press into bottom and 1/4 inch up sides of pan to form crust; firmly
press perforations to seal. Bake for 14-19 minutes or until golden
brown. Remove. Increase oven temp. to 400. Meanwhile in small bowl mash
beans with fork, stir in reserved bean liquid and chili powder, mix
well. Spread evenly over baked crust. Top with mushrooms, tomatoes and
jalapeno pepper slices. Sprinkle with cheese. Bake at 400 for 5 to 10
minutes or until cheese melts. Cut squares and top each with sour cream,
green onions and sliced olives. Serves 6 or makes 12 appetizers. Enjoy