Recipe - Chili Pie Casserole

2 tablespoon Pine nuts
One fourth teaspoon Chili powder; New Mexican
1/8 teaspoon Grated orange peel; dried
Three fourths cup Lowfat bisquick baking mix
2 tablespoon Cornmeal
One half cup 1% lowfat milk; about

Dry pan roast with medium heat the nuts and chili powder, stirring
frequently. Add the orange peel; remove from the heat and let cool about 2
minutes.

Place the nut mixture, bisquick and cornmeal to a food processor and whir
until nuts are finely chopped. (Chop the nuts with the flour to prevent
forming a nut paste).

Transfer to a bowl, add the milk. Make 6 drop biscuits bake about 8 to 10
minutes at 450 deg F. Serve with honey or jalapeno jelly.

PER BISCUIT 82.4 cals, 2.4 g fat, 25.3% cff.

This is a variation on a bread recipe in Deborah Madison's book, THE SAVORY
WAY: see "Pinon Bread." Both recipes sent to EATlf on 6 Sep 97
~patHanneman

Recipe by: patHanneman Sep 1997 Riverside

Posted to Digest eatlf.v097.n224 by KitPATh phannema@wizard.ucr.edu on
Sep 06, 1997