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December 14, 2018
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Jalapeno Cocktail Pie

Our daughter, Jennifer, brought a copy of this recipe home from her Spanish II class at Northgate High School. She made it for a celebration of "Day of the Dead," which is celebrated in Mexico on Nov. 1. Her teacher, Cheryl Robinson, called afterwards and said that this was the first time anyone had made this dish and it was a huge hit. (Anything tasty with three ingredients is a hit with me.) -- Jane Miller, free-lance food writer

3 jalapeno peppers, chopped (we prefer a mix of hot and mild peppers)
1 pound grated Cheddar cheese
6 eggs

Grease 9-inch-square pan. Preheat oven to 250 degrees. (If using an 8-inch pan, it will need 30 minutes at 350 degrees).

Sprinkle chopped peppers on bottom of pan. Top with grated cheese. Beat eggs in mixer; pour over peppers and cheese. Bake for 30 minutes. Cool. Cut into small squares. Insert toothpick in each square to serve as appetizer or snack.

Rosemary Kerlin, Leander (Texas) High School

Monday, November 19, 2001

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