1 : Onion, (small) chopped
Butter : Butter or margerine
16 : oz Refried beans
1/4 : lb Cheddar cheese, shredded (up
-to : -to 1/2 cup)
1 : cn Jalape=Fo chiles, (4 ounce)
-drained : -drained and chopped
Salt : Salt and pepper to taste
1 : c Reduced fat mayonnaise
1/2 : Jar canned jalapeno peppers
1 : c Reduced fat mayonnaise
1/2 : Jar canned jalapeno peppers
8 : c All-purpose flour,
0: Combine hot water and tomato bits in a bowl; cover and let stand 10 minutes
1: Drain and set aside
2: Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture
3: Combine buttermilk and next 3 ingredients; stir well
4: Add tomato bits, corn, and next 3 ingredients to buttermilk mixture; stir well
5: Add to dry ingredients, stirring just until moistened
6: Spoon batter into a 9-inch square baking pan coated with cooking spray
7: Bake at 375 deg for 30 minutes or until a wooden pick inserted in center comes out clean
8: Cool 10 minutes in pan on a wire rack
9: Yield: 16 servings (serving size: 1 [2-1/4-inch] square)
10: Per serving: 99 Calories; 2g Fat (21% calories from fat); 3g Protein; 17g Carbohydrate; 12mg Cholesterol; 199mg Sodium Recipe by: Cooking Light, May/June 1993, page 146 Posted to MC-Recipe Digest V1 #420 by igor@digex
11: net on Jan 28, 1997
12: