Recipe - Chile-Cheese Scones

2 cup Grated sharp cheddar
One fourth cup Unsalted butter; room temp.
2 tablespoon Ground pure New Mexico hot
red chile
One half teaspoon Salt; if desired
2 tablespoon Seeded; deribbed Jalapenos,
finely minced; fresh or
pickeled
1 cup Allpurpose flour
2 tablespoon Milk
12 Stuffed green olives
12 Pecan halves
12 md Cooked shrimp; shelled,
deveined; tails removed

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 1012 minutes
or until pastry feels firm when pressed. Makes 3 dozen appetizers.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.