Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Mashed cooked Idaho pinto beans |
| 1 pack | Cream cheese; (3 oz.) softened |
| ¼ cup | Minced green onion |
| 2 ounces | Chopped green Chilies |
| 1 teaspoon | Worcestershire sauce |
| ⅛ teaspoon | Tabasco sauce |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Garlic Salt |
| \N \N | Chopped parsley |
Combine pinto beans with cream cheese, onion, chilies and seasonings. Chill In a bowl lined with wax paper. Shape into a ball. Roll In chopped parsley.
Serve as a spread with crisp crackers. Yields: 8 to 10 servings Posted to recipelu-digest Volume 01 Number 456 by "Diane Geary." <diane@...> on Jan 5, 1998