Hi Joyce, sorry, I just got this, but if this can help you, good luck Syl TEX-MEX QUICK BREAD
~Submitted by Maggie, TX Ingredients 1-1/2 cups all-purpose flour 1 cup (4 ounces) shredded Monterey Jack cheese 1/2 cup cornmeal 1/2 cup coarsely chopped sun-dried tomatoes packed in oil 1 can (about 4 ounces) black olives, drained and chopped 1/4 cup sugar 1-1/2 teaspoons baking powder 1 teaspoon baking soda 1 cup milk 1 can (about 4 ounces) green chiles, drained and chopped 1/4 cup olive oil 1 Egg, Beaten Directions: 1. Preheat oven to 325°F. Grease 9×5-inch loaf pan or four mini 5×3-inch loaf pans. 2. Combine flour, cheese, cornmeal, tomatoes, olives, sugar, baking powder and baking soda in large bowl. Combine milk, chiles, oil and egg in small bowl. Stir milk mixture into flour mixture just until dry ingredients are moistened. Pour into prepared pan. 3. Bake large loaf 45 minutes and mini loaves 30 minutes or until toothpick inserted into center of loaf comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and cool completely on wire rack. Makes 1 large loaf or 4 small loaves Muffin Variation Preheat oven to 375°F. Spoon batter into 12 well-greased muffin cups. Bake 20 minutes or until toothpick inserted into centers comes out clean. Makes 12 muffins. Nutrients per Serving (1/12th of large loaf) Calories 213 Total Fat 10 g Saturated Fat 3 g Cholesterol 28 mg Carbohydrate 25 g Fiber <1 g Protein 6 g Sodium 351 mg "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia ----- Original Message ----- From: "Joyce Porter" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Monday, March 05, 2007 5:39 PM Subject: [RecipesAndMore] I need a recipe for > > Hi gang: Please send me a recipe for Mexican Corn Bread. I used to have > one but can't find it. Thanks so much. > > Joyce > > > -----Original Message----- > From: [email protected] > [mailto:[EMAIL PROTECTED] On Behalf Of RecipeCollector > Sent: Monday, March 05, 2007 8:18 PM > To: Recipes Galore 2007; Restaurant Classics; Cool Creative Cooks; Baking > Exchange; Wanda's Recipe Exchange; Recipe Heaven; Dessert Lovers; Recipe > Oasis; Country Pantry; Christians Sharing Recipes; Recipes Recipes; Bakery > Shoppe; Cooking With Terry > Cc: Appetizer Dessert Cart; Lets Cook; Friends Global Cooks; Dessert > Recipe > Exchange; Recipe Favorites; Gourmet Gourmand; Angeliques Kitchen; 1 Bakery > Madness; All Recipes Only; Fruit Recipe; Simply Recipes; Daily Recipes; > Our > Recipe Swap; Recipes R Us > Subject: [RecipesAndMore] Brown Sugar-Pear Tart > > Brown Sugar-Pear Tart > Prep: 25 min; Bake: 28 min > Makes 8 servings > > Pecan Crust (below) > 3 or 4 medium pears (about 2 pounds), > peeled > 1/2 cup brown sugar > 2 tablespoons all-purpose flour > 1/2 teaspoon ground cinnamon > > 1. Prepare and bake Pecan Crust > > 2. Heat oven to 375 degrees > > 3. Cut each pear lengthwise in half and remove > core. Place each pear half, cut side down, on cutting > surface. Cut crosswise into thin slices. Lift each pear > half with spatula and arrange on crust, separating and > overlapping slices (retain pear shape) to cover surface > of crust > > 4. Mix remaining ingredients; sprinkle over pears > > 5. Bake 15 to 20 minutes or until crust is golden > brown and pears are tender > > *Do not use self-rising flour in this recipe > > Pecan Crust: > > Pecan Crust > > 1 1/3 cups all-purpose flour > 1/3 cup packed brown sugar > 1/3 cup finely chopped pecans > 1/2 teaspoon ground nutmeg > 1/2 teaspoon grated lemon peel > 2/3 cup stick margarine or butter, softened > > Heat oven to 375 degrees. Mix all ingredients except mar- > garine in medium bowl. Cut in margarine, using pas- > try blender or crisscrossing 2 knives, until crumbly. > Press firmly and evenly against bottom and side of > ungreased 12-inch pizza pan. Bake 8 minutes; cool > > *Do not use self-risng flour in this recipe > > *It's not recommended that you use vegetable oil spreads > > 1 Serving: Calories 370 (Calories from Fat 170); Fat 19g > (Saturated 4g); Cholesterol 0mg; Sodium 185mg; > Carbohydrate 50g (Dietary Fiber 3g); Protein 3g > > Brown Sugar-Plum Tart > > Bake the crust 10 to 12 minutes until the edges are > light brown. Substitute 2 pounds plums, pitted and > cut lengthwise into thin slices, for the pears. Bake > tart about 30 minutes > > > Happy Eating Everyone!!!!!!!!!! > > Love ya, > > Angel Grubaugh > <http://us.i1.yimg.com/us.yimg.com/i/mesg/tsmileys2/07.gif> > > ________________________________ > > No need to miss a message. Get email on-the-go > <http://us.rd.yahoo.com/evt=43910/*http://mobile.yahoo.com/mail> > with Yahoo! Mail for Mobile. Get started. > <http://us.rd.yahoo.com/evt=43910/*http://mobile.yahoo.com/mail> > > > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.446 / Virus Database: 268.18.7/711 - Release Date: 3/5/2007 > 9:41 AM > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
