Antojitos El Mangal Mexicano
Antojitos El Mangal Mexicano Snack bar in Mount Vernon
2222 Riverside Dr #501, Mount Vernon, WA 98273
Monday: 11:15AM-7:30PM | Tuesday: 11:15AM-7:30PM | Wednesday: 11:15AM-7:30PM | Thursday: 11:15AM-7:30PM | Friday: 11:15AM-7:30PM | Saturday: 11:15AM-7:30PM | Sunday: 11:15AM-6PM
America/Los_Angeles time zone
4.7 average rating from 24 reviews for Antojitos El Mangal Mexicano















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Mount Vernon
Washington
98273
US
Others Nearby
Oriental Mini Mart Asian grocery store in Mount Vernon
2222 Riverside Dr, Mount Vernon, WA 98273
Monday: 10:30AM-7PM | Tuesday: 10:30AM-7PM | Wednesday: 10:30AM-7PM | Thursday: 10:30AM-7PM | Friday: 10:30AM-7PM | Saturday: 10:30AM-7PM | Sunday: Closed
America/Los_Angeles time zone
4.1 average rating from 69 reviews for Oriental Mini Mart
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Baked Artichoke Squares Recipe
For Filling, heat Crisco Oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium mixing bowl. Blend Crisco Oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
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Mix flour, salt, mustard, paprika and pepper in large plastic food storage bag. Set aside. Place buttermilk in small bowl. Dip a few mushrooms at a time in buttermilk. Place in bag with flour mixture. Shake to coat.
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Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.