14982 Tex-mex Triangles Recipe
Yield: 30 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Bisquick baking mix,
1 cup: , (2 1/4 oz.) sliced ripe
1/4 cup: Cornmeal,
-olives, drained
1/3 cup: Milk,
2: Green onions, sliced
1 tbsp: Vegetable oil,
1/3 cup: Shredded Monterey Jack,
1 tsp: Chili powder,
-cheese, 1 1/3 oz.
1/2 cup: Sour cream,
1/3 cup: Shredded Cheddar cheese,
1 cup: Chopped tomatoes,
-, 1 1/3 oz.
Directions:
Mix baking mix, cornmeal, milk, oil, chili powder and garlic powder
until moistened; beat vigorously 30 seconds. Pat dough evenly in
ungreased rectangular pan, 13 x 9 x 2 inches. Bake 15 minutes or
until edges begin to pull away from sides of pan. Spread sour cream
over hot crust, distribute tomatoes, ripe olives and onions evenly
over sour cream; sprinkle with cheeses. Bake 5 minutes. Cut into
about 4 inch squares. Cut squares diagonally into halves. 6 servings.
Appetizer Tex-Mex squares: Cut into about 2 inches squares.
Submitted By BARRY WEINSTEIN On 03-14-95
Source from luhu.jp
until moistened; beat vigorously 30 seconds. Pat dough evenly in
ungreased rectangular pan, 13 x 9 x 2 inches. Bake 15 minutes or
until edges begin to pull away from sides of pan. Spread sour cream
over hot crust, distribute tomatoes, ripe olives and onions evenly
over sour cream; sprinkle with cheeses. Bake 5 minutes. Cut into
about 4 inch squares. Cut squares diagonally into halves. 6 servings.
Appetizer Tex-Mex squares: Cut into about 2 inches squares.
Submitted By BARRY WEINSTEIN On 03-14-95
Source from luhu.jp