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Thursday, 1 January 2009

Chili Cheese Balls (Mexican Tidbit)

Chili Cheese Balls (Mexican Tidbit)
3 tablespoons chopped Jalapeno chilies
1 (8-ounce) packaged grated Parmesan cheese
1 (8-ounce) package cream cheese
2 egg yolks
1/2 cup chopped roasted shelled Virginia type peanuts
Bread crumbs
Mix chilies, cheeses, and egg yolks together until well blended; add peanuts. Form into 1-
inch balls. Roll in bread crumbs; refrigerate. Cook 3 or 4 at a time in deep fryer, until
they float in oil and desired browness is reached (about 2 minutes). Remove from oil and
drain on absorbent paper. Repeat until all Cheese Balls are cooked.
Makes about 72
Beignets (New Orleans-Style Square Donuts)
1 (1-pound) package Hot Roll Mix
1/4 cup sugar
1 teaspoon vanilla
Confectioners' sugar, sifted
Prepare roll mix according to package directions, adding 1/4 cup sugar to flour mixture
and vanilla to hot water. When kneading is completed, proceed as follows: Coat a bowl
with shortening or oil; roll ball of dough in bowl to coat with oil. Cover with waxed paper
and a towel. Refrigerate for several hours or overnight. Remove dough from refrigerator;
punch down and cut in half. On a lightly floured surface, roll each half to make a 9- x 12-
inch rectangle. Cut each into 12 (3-inch) squares. Cover with a towel and let rise for 30
minutes. Deep fry beignets, two at a time, in deep fryer. Fry 1 1/2 minutes; turn and fry 1
1/2 minutes or until golden brown. Sprinkle generously with confectioners' sugar.
Makes 2 dozen

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