2 : tb Butter Or Margarine
2 : Large Beaten Eggs
1/2 : c Dark Corn Syrup
1/3 : c Sugar
2 : ts Unbleached Flour
1/4 : ts Vanilla
Pecan : Pecan Pie Pastry Shell
1/2 : c Pecan Halves
1/2 : Butter; stick
3 : Egg
1 : c Sugar
1 : c Karo; white
3 : tb Corn meal
1 : ts Vanilla
1 : Salt; pinch
1 : c Pecans; chopped
1 : Pie shell
0: Lightly coat each tortilla with cooking spray; cut each into 4 wedges
1: Combine cheese and peppers in a small bowl; stir well, and sprinkle over tortilla wedges
2: Arrange wedges in a single layer on a baking sheet
3: Bake at 350 degrees for 10 minutes or until crisp and lightly browned
4: Yield: 1 dozen chips (serving size: 4 chips)
5: Per serving: 370 Calories; 9g Fat (22% calories from fat); 11g Protein; 60g Carbohydrate; 4mg Cholesterol; 596mg Sodium Recipe by: Cooking Light, May 1994, page 136 Posted to MC-Recipe Digest V1 #419 by igor@digex
6: net on Jan 28, 1997
7: