2 cups crumbled cornbread
1 10 oz can mild enchilada sauce
1/2 tsp. salt
1 1/2 lbs. lean ground beef
1 8 oz can tomato sauce
1/2 cup shredded jack cheese (or try cheddar)
Combine cornbread crumbs, 1/2 cup enchilada sauce, and salt, mix gently. Add ground beef and mix well. Shape into 1 inch balls. Place in a shallow baking pan. Bake, uncovered, in a 350 degree F. oven for 18-20 minutes.
Meanwhile, in a small saucepan, heat together the tomato sauce and the remaining enchilada sauce. Served cooked meatballs in sauce topped with cheese. Makes aprox. 90 meatballs.
8 oz pkg cream cheese
1 cup (4 0z) shredded cheddar cheese
1 cup (4 oz) shredded jack cheese
6 bacon strips, cooked and crumbled into small pieces
1/4 tsp. salt
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 lb. jalapeno peppers, halved lengthwise & seeded (wear gloves)
1/2 cup dry bread crumbs
Combine cheeses, bacon and seasonings. Spoon 2 teaspoons of filling into each pepper half. Roll in breadcrumbs and put on a greased cookie sheet. Bake uncovered in a 300 degree F. oven for 20 minutes for spicy, 30 minutes for medium and 40 for mild.
Prep: 25 mins
Cooking: 15-20 mins
Other Total: About 45 mins
1 lb Puff Shell Pastry dough (recipe posted here on this site also)
1 cup (4 oz) shredded Emmenthaler or Gruyere cheese
1/4 tsp ground nutmeg freshly ground white pepper
Prepare the pastry dough. While it is still hot, vigorously beat in the cheese, nutmeg and pepper to taste with a rubber spatula.
Preheat an oven to 450 degrees F. Working in batches if necessary, spoon the dough into a pastry bag fitted with a plain tip (one?) inch in diameter. Pipe small rounds about 1 1/2 inches in diameter onto a nonstick baking sheet at about 2-inch intervals. Alternatively, pipe the mixture into muffin-tin wells.
Bake until the pastry is puffed and golden, 15-20 minutes. If serving at room temperature, let cool on wire racks.
Serves 6. Makes about 30 puffs.
From the Williams-Sonoma Guide to Good Cooking c 1996. Published by Broderfund Software, Inc. & Weldon Owen, Inc.