Cornmeal Pastry
1 can (16 oz.) refried beans
1 can (4 oz.) green chilies, drained and chopped
2 to 4 drops red pepper sauce
1 avocado
1/4 c. dairy sour cream
1 tbsp. lemon juice
2 tomatoes, chopped
1/2 c. chopped onion
1/4 c. shredded Cheddar cheese
1/4 c. chopped green pepper

Heat oven to 475 degrees. Prepare Cornmeal Pastry. Bake until light brown, 8 to 10 minutes; cool.

Reduce oven to 400 degrees. Mix beans, chilies and pepper sauce; spread over crust. Mash avocado. Mix in sour cream and lemon juice; reserve. Arrange onion in ring next to tomatoes. Spoon reserved avocado mixture into ring next to onion; sprinkle avocado mixture with cheese. Place green pepper in center. Bake until hot and cheese is melted, about 15 minutes. 4 servings or 16 appetizers.

CORNMEAL PASTRY:

1/3 c. plus 1 tbsp. shortening or 1/3 c. lard
1 c. Gold Medal all purpose flour
1/4 c. yellow corn meal
1/2 tsp. salt
3 to 4 tbsp. cold water

Cut shortening into flour, corn meal and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.

Roll pastry 1 inch larger than inverted 12-inch pizza pan. Fold pastry into quarters; place in pan. Unfold and ease into pan, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute if desired. Prick bottom and side thoroughly with fork.

If using self-rising flour, omit salt.