What’s Cookin’?

Rice Gems
1/4 cup margarine, melted
1 cup cold, cooked rice
2 eggs, lightly beaten
3/4 cup milk
2 tsp. baking powder
1 cup flour
1/2 tsp. salt
Grease muffin tins.
Mix all ingredients and pour into tins.
Bake in hot oven – 425º to 450º – for about 10 to 12 minutes.

Spicy Grilled Quesadillas
8 flour tortillas (8 inch)
2 cups shredded cheese
1 jar (16 oz.) Pace Chunky Salsa
1 cup diced, cooked chicken
4 medium green onion, chopped fine
Vegetable oil
1 container sour cream
Top each of 4 tortillas with:
1/2 cup cheese
1/4 cup chicken
2 Tbsp. green onion
Brush the edges of the tortillas with water.
Top with remaining tortillas and press the edges to seal.
Lightly oil the grill rack and heat the grill to medium.
Brush the tops of the quesadillas with oil and place them oil side down on the grill rack.
Brush the other side with oil.
Grill for 5 minutes or until the cheese melts.
Turn over once during grilling.
Remove from grill and let stand 2 minutes.
Cut into wedges and serve with salsa and sour cream.