Cookin' With Leo
Appetizers an’ Such Things I Ain’t Learned to Pronounce
But Sure Know How To Fix ‘em
Well, I got the last month's column done by workin’ on a strange computer, but now that I am back home in my favorite haunts I thought I would tell you Southerners and Northerners alike how to make some of them French Things called Hors D’oeuvres. An’ be assured that I had to look that word up in the dictionary so I spelled it right, or take the chance of getting me and Pencilstubs kicked off line fer indecent language, whatever.
In the dictionary I found out they call them French things Canapé’ (another word I ain’t gonna’ mess with) an’ finally found the right word that is understandable to all, Appetizers. An’ that word was described as the stuff what is served with cocktails before a meal. Now I understood that quite well. Me an’ my redneck buddies always down a few before the main stuff gets finished on the grill. Anyway this time around I am giving you a recipe for some Tex Mex Appetizers, regardless of whatever the French call ‘em.
So now that I learned the proper pronunciation and meaning of that New French Word I am going to call this recipe Tex-Mex Hors D’oeuvres you can call it what you like.
This is a real simple recipe and here is what you will need:
2 cups sharp cheddar cheese, grated, about 6 ounces
6 eggs beaten until slightly frothy
5 or 6 Jalapenos, fresh if you can get them or you may use the whole canned ones, not the sliced ones Seed them and slice into strips. You Yanks better seed them anyway.
Now lightly butter a pie tin, spread the grated cheese around the tin and arrange Jalapenos on top of the cheese. Pour the beaten eggs over the cheese and Jalapenos.
Bake in oven at 275º for 45 minutes.
Serve In pie wedges while still warm.
A Brave Bull will go along fine with this.
Leo’s famous Brave Bull, 1 part Tequila and 1 part Kahlua, chilled in ice cubes and strained into cocktail glasses.
An’ Ya’all Have Fun With Them French Tex-Mex Things!
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