Recipe - Nacho Grande Corn Bread Squares

2 tablespoon Ornmeal
1 One half ounce Cornbread twists**
15 One half ounce Pinto beans*
3 tablespoon Chili powder
2 One half ounce Jar Sliced Mushrooms; draine
One half cup Alapeno peppers; cut or sliced up
1 cup Shredded Cheddar cheese
1 cup Chopped seeded tomatoes
1 cup Light sour cream
One half cup Sliced green onions
2 One fourth ounce Sliced ripe olives, drained

* Drained, reserving 3 T of the liquid. ** Pillsbury Refrigerated Cornbread
Twists Is anyone out there like me? I love the Bakeoff cookbooks published
every year after the contest is over. This year's had some great recipes in
it and I will post two for those who didnt get the book. This on is from
Linda Sue Burlingame AND IS WONDERFUL . Heat oven to 350, grease 13x9 pan:
sprinkle with cornmeal. Unroll dough. Press into bottom and One fourth inch up
sides of pan to form crust; firmly press perforations to seal. Bake for
1419 minutes or until golden brown. Remove. Increase oven temp. to 400.
Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid
and chili powder, mix well. Spread evenly over baked crust. Top with
mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake
at 400 for 5 to 10 minutes or until cheese melts. Cut squares and top each
with sour cream, green onions and cut or sliced up olives. Serves 6 or makes 12
appetizers.
Enjoy

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini