2 cups plus 2 tablespoons Pioneer Buttermilk Biscuit and Baking Mix, divided
2/3 cup milk
1/2 pound cooked shrimp
4 slices bacon, cooked crisp
2 slices Swiss cheese (about 2 ounces)
2/3 cup evaporated milk
1/4 teaspoon Tabasco sauce (or more to taste)
1/4 teaspoon salt
Preheat oven to 350 degrees. Combine 2 cups Pioneer mix and 2/3 cup milk. Form into ball and knead on floured surface until smooth. Dough will be sticky, so use plenty of flour as you roll out thin and cut into 24 rounds using 2 1/2-inch biscuit cutter. Place each round in greased cup of muffin tin and mold to fit bottom and sides. Or, if desired, use a miniature muffin pan and instead of rolling out dough, make small (1-inch) dough balls and press into cups. Set aside.
Shell and devein shrimp, then chop, leaving small shrimp intact. Divide shrimp evenly among muffin cups. Crumble bacon and divide evenly over top of shrimp. Chop cheese finely and sprinkle over top of bacon. Mix eggs, evaporated milk, 2 tablespoons Pioneer mix, Tabasco, salt and pepper and pour even amount into each cup. Bake 20 to 25 minutes or until cheese begins to brown.
Serving size: 1 piece. Per serving: 112 calories, 5.8 g protein, 4 g fat, 13.2 g carbohydrates, 1.3 g fiber, 279 mg sodium, 38 mg cholesterol
Martha Polasek, Wharton County Electric Cooperative
Martha and her husband have lived in Clemville, west of Bay City, for seven years, having moved there from Brazoria. She tried this recipe long ago and liked it.
“I never thought I would win,” she said. But she did with these cheesy quiche-like creations.