Categories: Breads 
      Yield: 1 servings 
  
      2 tb Ornmeal                             1 c  Shredded Cheddar cheese 
  1 1/2 oz Cornbread twists**                  1 c  Chopped seeded tomatoes 
 15 1/2 oz Pinto beans*                        1 c  Light sour cream 
      3 tb Chili powder                      1/2 c  Sliced green onions 
  2 1/2 oz Jar Sliced Mushrooms; draine    2 1/4 oz Sliced ripe olives, drained 
    1/2 c  Alapeno peppers; sliced         
  
  * Drained, reserving 3 T of the liquid. ** Pillsbury Refrigerated Cornbread 
  Twists Is anyone out there like me? I love the Bake-off cookbooks published 
  every year after the contest is over. This year's had some great recipes in 
  it and I will post two for those who didnt get the book. This on is from 
  Linda Sue Burlingame AND IS WONDERFUL . Heat oven to 350, grease 13x9 pan: 
  sprinkle with cornmeal. Unroll dough. Press into bottom and 1/4 inch up 
  sides of pan to form crust; firmly press perforations to seal. Bake for 
  14-19 minutes or until golden brown. Remove. Increase oven temp. to 400. 
  Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid 
  and chili powder, mix well. Spread evenly over baked crust. Top with 
  mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake 
  at 400 for 5 to 10 minutes or until cheese melts. Cut squares and top each 
  with sour cream, green onions and sliced olives. Serves 6 or makes 12 
  appetizers. 
                  Enjoy