7 : oz Green Chiles; Diced
8 : oz Monterey Jack Cheese;
-Shredded : -Shredded
3/4 : c Red Bell Pepper; Minced
1/2 : c Mayonnaise
4 : English Muffins; Halved
1 : c Cornmeal, flour
1 : tb Sugar
1 : tb Baking powder
1/2 : ts Baking soda
1 : ts Salt
1 : /2 c Old cheddar; shredded
1 : /2 c Corn kernels; any kind
1/3 : c Sweet red pepper; finely
-chopped : -chopped
2 : tb Jalapeno pepper; minced
2 : Eggs
1 : c Buttermilk
1/4 : c Vegetable oil
3 : c Sharp cheddar cheese;
-shredded : -shredded
2 : tb Flour
1/2 : c Onion; chopped
2 : tb Butter or margarine
1/2 : lb Ground beef
2 : cn Tomato sauce; 8 ounces each
16 : oz Kidney beans; canned
1 : tb Chili powder
1/2 : ts Salt
1 : ds Tabasco sauce
12 : Corn tortillas
Cooking : Cooking oil
2 : Boxes Kraft dinner (with
-powdered : -powdered cheese)
1 : cn (6-oz) chili beans with
-spices : -spices
1 : cn (6-oz) pasta/pizza style
-cut : -cut tomatoes
1 : Bell pepper; coarsely
-chopped : -chopped
1 : Onion; coarsely chopped
1 : lb Ground beef
16 : oz Tomatoes; canned, undrained
6 : oz Tomato paste
1 : tb Chili powder
1 : tb Onions; minced
1 : /2 c Cheddar cheese; shredded
2 : c Corn chips
1 : pk Success Rice
1 : cn Hormel Chili No Beans (5oz)
1 : c Pasteurized process cheese
-spread : -spread
1/2 : c Sour cream
Chopped : Chopped red bell pepper or
-tomato : -tomato slices (opt)
0: Soak cherries in water for 10 minutes
1: Drain and set aside
2: In a large mixing bow, combine the flour, sugar, baking powder
3: salt and cream of tartar
4: With a pastry blender, cut in the margarine
5: Set aside
6: In a small bowl, combine egg yolk, sour cream, cream and extract
7: Add to flour mixture; stir until a soft dough forms
8: Turn out onto a lightly floured surface; knead gently six to eight times
9: Knead in cherries
10: Divide dough in half and shape into balls
11: Roll each ball into a 6 in
12: circle
13: Cut into six wedges
14: Repeat with remaining ball
15: Place on lightly greased baking sheet
16: Beat the egg white until foamy; brush tops of scones and sprinkle with sugar
17: Bake at 400 degrees for 15-20 minutes
18: Serve warm
19: Great for breakfast or lunch, or TEA if your are British
20: These freeze well--simply thaw, warm and serve when you need them
21: A recipe of Carrie Sherill of Forestville, Wis
22: Reformated for you by Judy DGSV43A
23: MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
24: msn
25: com> on Apr 5, 1998