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MINI MEXICAN QUICHES

2005 Conference Cookbook

Ingredients:

cup

Butter softened

3 oz.

Cream Cheese

1 cup

GF Flour Mix

4 oz.

Chopped Green Chilies drained

2

Eggs

cup

Whipping Cream

tsp.

Salt

⅛ tsp.

Pepper

Directions:

1.       Cream butter and cream cheese, add flour.

2.       Shape into 24 balls. Cover and refrigerate for 1 hour.

3.       Press into mini muffin tins.

4.       Add 1 tsp. cheese, tsp. chilies into each.

5.       Mix remaining ingredients and spoon into shells.

6.       Bake 350 degrees for 30-35 minutes or until golden brown.

7.       Let stand for 5 minutes.

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209