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| 1 | Process; (8-ounce) cheese spread loaf |
| 1/3 Tasse | chicken broth |
| 1 1/2 Tasse | chicken cooked, chopped |
| 1 Dose | (4.5-ounce) chopped green chiles; undrained |
| 1 | Jar (2-ounce) diced pimiento; undrained |
| 1 1/3 Tasse | all-purpose flour |
| 2 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1/2 Tasse | Yellow or white cornmeal |
| 1/4 Tasse | Butter or margarine; cut up |
| 3/4 Tasse | buttermilk |
| 1 | egg white lightly beaten |
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Cook cheese and chicken broth in a saucepan over medium heat, stirring constantly, until cheese melts.
Stir in chicken, green chiles, and pimiento, and cook until thoroughly heated. Serve over Cornmeal Biscuits. Makes 6 servings.
Cornmeal Biscuits: Combine first 5 ingredients in a bowl; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times.
Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Brush tops with egg white. Bake at 450° for 10 to 12 minutes or until lightly browned. Makes 1 dozen.
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