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Broccoli-Cheddar Cups Recipe

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This recipe for Broccoli-Cheddar Cups, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Smith
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
10 oz pkg ready to bake buttermilk biscuits
2 cups chopped broccoli, cooked and well drained
5 oz shredded Cheddar cheese
1 lg plum tomato, diced
1/4 c minced scallion
1 1/2 Tbs. melted butter or margarine

Directions:
Directions:
Preheat oven to 400F. Roll each biscuit into a circle 4" in diameter. Press each biscuit into each of ten nonstick muffin pan cups. If you use Hungry Jack biscuits, you will only have 8. Combine remaining ingredients and spoon mixture into each biscuit-lined cup. Partially fill the remaining empty cups with water to prevent the pan from burning during baking. Bake until biscuits are golden brown, about 10 minutes. Carefully remove pan from oven, as water is hot and can spill. Remove biscuits from pan and serve hot or at room temp.

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
This is an old "weight watcher" recipe that my family really enjoys!

 

 

 

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