Fiesta Baskets By Penzey Recipes

FIESTA BASKETS RECIPE - (4/5)

Steps:

• Pre heat oven to 350 F ... Brown the sausage then finely chop into small pieces. 3 pulses of a food processor works well. Mix all ingredients (excluding Essence) in a small mixing bowl... Fill scoops with mixture and place on a baking sheet.... Sprinkle with Essence and bake @ 350 for 7 - 10 minutes until the cheese bubbles.... Serve hot....

FIESTA BASKETS BY PENZEY

Steps:

• Preheat oven to 350°F Use two mini muffin pans. Brush light coat of oil on wonton and gently form into muffin cup. Repeat until filled. Bake for 4 minutes or until lightly browned. WATCH THEM. They can be done quickly. You are going to bake a second time so you don't want them overdone.
• When you take them out make sure the tops don't flop closed. Make sure they are open to form a basket while they are warm.
• Remove to cookie sheet. Bake all wotons.
• While they are baking and you are checking: Mix dressing base with water and let stand five minutes. Whisk in the buttermilk and mayo. Blend until smooth. set aside. Mix crumbled pork patties with seasoning and blend. Cook as directed. {If using real pork you must drain} In bowl combine sausage, pepper, olives cheese and dressing. Stir. fill wonton baskets with filling. Bake for 4 to 5 minutes [watch it again] you want the cheese melted. Serve warm.
• Note: worked with their griller crumbles also.

VEGETARIAN CHICKEN POT PIE

Steps:

• Place the cashews, soy sauce, cornstarch and half the water in the blender. Blend 3 full minutes, add the remainder of the water and blend to mix well. Pour mixture into a large non stick frying pan and heat stirring till thickened. Add vegetables and 'Chicken Strips' and stir to mix well with gravy. Pour filling into deep casserole dish (I use a 4 liter corning casserole dish) and top with drop biscuits. Bake according to directions for the biscuits, or until they are golden brown and the filling is bubbly hot.

SIMPLE PLUM CHUTNEY

Steps:

• Combine plums, vinegar, honey and crushed red pepper in a medium saucepan.
• Bring to a simmer over high heat.
• Cover, reduce heat and simmer, stirring occasionally, until the plums start to break down, 5 to 10 minutes.
• Transfer to a blender or food processor and pulse several times into a coarse puree.
• Cover and refrigerate for up to 1 week.