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Chile Cheese Squares 1 can (4 ounces) diced, mild green chilies, drained
2 cups (8 ounces) Monterey Jack or sharp Cheddar cheese, shredded
1 cup buttermilk baking mix
1 cup light cream or half-and-half
4 eggs
1/4 teaspoon salt
1/4 cup sliced pimento-stuffed olives
1. Sprinkle green chilies and shredded cheese in the bottom of a lightly greased 9-inch square baking pan. Preheat oven to 375 degrees.
2. Combine buttermilk baking mix, cream, eggs and salt in a medium-size bowl, and beat until thoroughly blended. Pour over chile cheese mixture, spread evenly.
3. Bake at 375 for 30 minutes or until puffed and golden. Let stand 10 minutes before cutting in squares. Garnish squares with olive slices.
Dorothy Ball, 3095 E. State St., Hermitage
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