Monday, May 10, 2010

51. Chili Meat Cups - Canned

The first time my mother brought home a tube of refrigerated biscuits, we were all fascinated with the product and directions.

 The hardest part of the whole process was peeling off the outer foil-type wrapper because grabbing that glued-down corner was almost impossible. After it did let loose, unwinding and removing the label left a strange, generic-looking brown cardboard tube with metal-capped ends.

The next part was the most fun...The tube had to be whacked hard, on the edge of the kitchen counter top. If done correctly, the cardboard would make a wonderful popping sound, split apart slightly and some of the dough would push past the edges. I still like watching this can-opening-process, and always half expect the whole tube to explode the moment it hits the countertop!

Last of all, the tube had to be uncurled and the dough gently pulled out, placed on a pan and baked. No fuss, no muss. It is still a mystery how all that dough gets into those little tubes, but no matter how it is done, it is a time-saving wonder. If you want to read the interesting history of refrigerated biscuits, copy and paste the link below in your browser box:

While there were different kinds of canned biscuits and rolls, I always loved the crescents the best...rolling those little triangles to form the required C-shape was almost like real cooking especially to a little girl who thought food preparation was the best part of the day. The down side of these convenience, dough products is that they are basically just fat, carbs and salt...not much of any food value...use them sparingly.

Today's post is a tasty dinner recipe that makes use of a tube of biscuits...directions for turning them into little vessels is something children could easily help make. Use your favorite chili to fill the baked cups and add the suggested toppings. What a fun and tasty meal!

Chili Meat Cups

1 tube refrigerated biscuits (only use name-brand biscuits; they taste better)
Lettuce, shredded
Cheddar cheese, shredded
Tomato, chopped
Sour cream
Avocado, sliced
Cilantro, chopped

Roll or pat each biscuit to a 3 ½ -4 inch circle; fit over backs of well-greased muffin pans. Bake in a 400 degree oven 8-9 minutes. Heat chili.

 With a fork, carefully remove biscuits from pans. They will pull apart from each other easily. Fill with chili.

Suggested toppings: shredded cheddar cheese, lettuce, tomato, sour cream, avocado, Greek yogurt, black olives.

The original recipe came from Better Homes and Gardens magazine, April 1980.

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