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Title: Chile-Cheese Surprises
Yield: 12 Servings

Ingredients

      2 c  grated sharp cheddar
    1/4 c  unsalted butter; room temp.
      2 tb ground pure new mexico hot
           -red chil; e
    1/2 ts salt; if desired
      2 tb seeded; de-ribbed jalapenos,
           - fine
      1 c  all-purpose flour
      2 tb milk
     12    stuffed green olives
     12    pecan halves
     12 md cooked shrimp; shelled,
           -deveined; tails

Instructions

To prepare pastry, combine cheese, butter & ground chile. Taste; add salt
if desired. Work in minced jalapenos until evenly distributed; mix in flour
& milk. Preheat oven to 400. Roll out pastry about 1/8 inch thick. Cut into
squares or triangles to fit around olives, pecan halves & shrimp; wrap
fillings in pastry. Place on ungreased baking sheets and bake 10-12 minutes
or until pastry feels firm when pressed. Makes 3 dozen appetizers.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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