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6 to 8 SevingsChili Cheese Sauce: 3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick 2 tablespoons all-purpose flour 1-1/2 cups milk 1/2 teaspoon salt 1/2 cup shredded process American cheese 1 2-ounce jar diced pimentos, drained 1 4.5 ounce can chopped green chiles Fritters: CRISCO Corn Oil * for deep frying 1-1/2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon pepper 1 egg, beaten 1 cup milk 1 cup chopped cooked chicken or turkey 1/4 cup finely chopped onion For pimento-cheese sauce, melt Crisco in medium saucepan. Stir in flour. Add milk and salt. Cook and stir over low heat until mixture thickens and comes to boil. Reduce heat; add cheese, pimentos and green chiles. Stir until cheese melts; keep warm. Heat 2 or 3 inches Crisco Oil to 365ºF in deep fryer or deep saucepan. In a large bowl, combine flour, baking powder and salt. In a medium bowl, combine egg, milk, chicken and onion; add to flour mixture. Mix just until moistened. Drop by tablespoonfuls, a few at a time, into melted shortening. Fry 3 or 4 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve with Chili-Cheese Sauce. * Or your favorite Crisco Oil |
