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Jalapeņo Bread
    Jalapeņo Bread

  • 2 loaves (1 lb. ea.) frozen bread dough, thawed
  • 1 can (8 3/4 oz.) whole kernel corn, drained
  • 1 egg, beaten
  • 1 can (3 1/2 oz.) whole jalapeņos, chopped
  • 2 T. taco seasoning
  • 1 jar (2 oz.) sliced pimientos, drained
  • 1 1/2 t. vinegar
  • Cut bread dough into 1" pieces. Place all ingredients in a large bowl and toss to mix well. Spoon into two greased 8x4x2" loaf pans. Cover and let stand for 15 minutes. BAke at 350 F. for 35 to 40 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm. Makes 2 loaves.

    PS Oh, yes...Randy's here, he says hello to all, and he wiped me out last night....taking off with four bottles of my favorite hot sauces, both my Jerk & Pasilla salsas and a pkg. of chipotle salsa mix! One consolation: we did have a great meal at a fine Mexican restaurant at the beach!

    From: Myron in Florida
    Posted By: Myron Menaker, myronm@bellsouth.net. Via: Chile Head Mailing List
    Post Date: 27 Jul 2000

    *BACK TO BREAD*







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