iling into center of each pastry square. Wet edges with a
o taste.
Cut each pastry sheet into 4.
Place
ver moderate heat, using a pastry brush dipped in cold water
an use a ready-prepared pastry flan case or make your
aste. Cut each sheet of pastry into 4 squares. Divide avocado
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
Place flour in a large bowl; with a pastry blender, cut in butter until mixture resembles coarse cornmeal.
With a fork, stir in cottage cheese, blending until dough forms a moist ball.
Turn out onto a lightly floured board and knead for about 1 minute
Most recipes tell you to remove the
Line 9-inch pie plate with half of the pastry.
Heat oil in skillet; saute onion and green pepper 5 minutes.
Add beef; cook until browned, stirring frequently.
Add seasonings and tomato sauce; cook over low heat 15 minutes.
Let cool.
Add olives. Turn mixture into pastry shell.
Roll out remaining pastry; cut into thin strips.
Arrange over meat in lattice pattern.
Bake in preheated 400\u00b0 oven 35 to 40 minutes or until pastry is well browned.
Yields 5 or 6 servings.
00 degrees.
Let frozen pastry shell stand at room temperature
iping corn muffin mixture using pastry bag.
Sprinkle paprika and
Thaw out the pastry sheet at room temperature for
br>Meanwhile, to make the Mexican rice, heat oil in a
PRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the
d cut in shortening with pastry blender until mixture is crumbly
rom mixer and stir in pastry flour by hand being careful
Place the room temp pastry. Cut the pastry to 6 equal squares
ttach this to the jar: Mexican Fiesta Dip. Makes two cups
Add cinnamon, Mexican chocolate and two cups of
br>3) Roll out the pastry squares into 8\" circles. Using