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A
to Z
Recipes
May 2,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
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Hello and welcome to your Wednesday edition of A to Z Recipes Newsletter. Right in
step with Cinco de Mayo, Patricia
saves the day with a great themed issue for May. I found some
must-try's in this issue. I hope you do, too!
The new Monthly Theme topic
is Salad Recipes.
Please visit the Monthly Theme -
Recipe Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing. Now, here's Patricia .
. .
Tor·til·la
(tôr-t-ya) n. A thin disk of unleavened bread made from masa or wheat
flour and baked on a hot surface. It's amazing what a person can do
with this flat piece of bread. It can be eaten like a piece of bread,
rolled, folded, wrapped and layered. Filling could be meat, poultry,
vegetables only, even turned into a delicious dessert. Some people like
corn tortillas, others prefer flour, my family opts for corn,
especially the hard shells for tacos. And then, there are those who do
not like either - hopefully these folks will read on and find something
that will tempt their taste buds.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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In
days gone by, Texans went to Mexican restaurants and ate Mexican
food. Things changed in 1972, when an influential cookbook by food
authority Diana Kennedy, drew the line between authentic interior
Mexican food and the "mixed plates" eaten at so-called Mexican
restaurants" in the United States. Kennedy and her friends in the food
community began referring to Americanized Mexican food as "Tex-Mex,"
and a star was born.
Burritos
Literally meaning little burro or donkey, burritos combine ancient
traditions (filled tortillas) with contemporary ingredients spiced to
suit tastes of the general public.
Chimichangas
The popular theory behind the "invention" of the chimichangas,is that a
cook either accidentally or purposely dropped a burrito into a deep fat
fryer. Most stories place the invention of this food in Arizona (the
Tucson area) just after World War II.
Enchiladas
Enchilada... A Tortilla stuffed with various filling of meat, cheese,
chili sauce, chiorzo sausage, and other ingredients. It is a
Spanish-American term meaning "filled with chili".
Fajitas
Fajita. A Tex-Mex dish made from marinated, grilled steak... served in
a wheat tortilla. The word derives from the Spanish faja, for "girdle"
or "strip" and describes the cut of meat itself. There has been much
conjecture as to the fajitas origins, though none has been documented.
Quesadillas
One favorite simple snack, quesadillas are uncooked tortillas stuffed
with one of various fillings and folded over to make a turnover. They
are then toasted on a hot griddle or fried until golden.
Tacos
The origin of tacos cannot be traced to a particular year or person. It
is a food that began mostly because the ingredients and technology
needed to cook them were readily available. To most people in the
United States, a taco is a tortilla bent in half to form a deep U
shape, then fried crisp and stuffed to overflowing with ground beef,
shredded iceberg lettuce, sliced tomato, and grated cheese. Throughout
Mexico, however the simple taco is a fresh, hot tortilla rolled around
some shredded meat or mashed beans and liberally doused with any one of
the endless variety of sauces for which Mexico is known. Tacos are
usually eaten as a snack between meals, in the evening with a bowl of
soup for supper, or as an appetizer before the main meal of the day.
Tamales
A traditional dish originating from the Aztec empire. Years ago tamale
making was a social event . . . a time to renew old friendships and
make new ones. Often young women would return home to make tamales with
their mother.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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TORTILLAS
Don't think of this flat little "pancake" as ordinary, for they do
differ:
Corn tortilla or tortilla de maíz is a very flat, round, thin "bread"
and cooked on a hot rock or skillet.
Flour tortilla, tortilla de harina, tortilla de trigo or wheat
tortilla: in Mexico, like a corn tortilla, but made with wheat flour
and cooked like a corn tortilla.
South American tortilla: in Argentina, Bolivia and Chile, a small flat
cake, usually salty, made with wheat or corn flour, and cooked over
embers.
Spanish Tortilla The Spanish Tortilla is an omelet like dish made with
potatoes, onions, and eggs.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Tortillas
or "tlaxcalli" as they were known in the native Nahuatl
language, could well date as far back as 10,000 B.C. According to Mayan
legend, tortillas were invented in ancient times by a peasant for his
hungry king.
Corn tortillas were traditionally made by soaking corn kernels in a
lime/water solution, to remove skins, and then grinding them into corn
dough (masa). A golf ball size of dough was then patted down by hand
and into a thin pancake shape,then placed onto a hot griddle and cooked
on both sides.
The natural nutritional benefits of corn and flour tortillas have
helped tortillas rise in popularity with today's, growing, health
conscious populations. The average brand and serving size of a corn
tortilla is naturally low in fat (approximately 1 gram), low in sodium
and contains calcium, potassium and fiber. The average brand and
serving size of a flour tortilla is also low in fat (approximately 2.5
grams) and contains iron and B vitamins. Supermarkets posted nearly a
billion dollars in soft tortilla sales in 2008 - add hard shells to
that figure and it's easy to see why Tortilla popularity is on the
up-rise.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Salad Recipes
It is salad time! Many salads
consist of a mix of vegetables, starches such as pasta or legumes, and
meat, poultry or seafood. Fruit salads consisting of fresh fruit, and
dessert salads including gelatin or whipped cream are also widely
popular. Traditionally, many salads are dressed with an oil-based
dressing and garnished with nuts, croutons, or cheese. And, while many
salads are served cold, some salads including German potato salad, are
served warm. Salads are most often served as a side dish and can appear
as appetizers, sides to large meals, palate cleansing salads to settle
the stomach after a main course, or dessert salads. There are many
variations of main course salads as well, and these may feature meats
and cheeses or pasta. Share yours with us here,
won't you?.
We will
collect them through this month and publish them on the first Sunday
possible of
the following month. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Salad Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
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to research and verify your sources. There will be NO recipes
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Z Recipes protects the privacy of its readers and does NOT
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Use
this email
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Use
this email
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Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Salad Recipes" has a deadline of May 31,
2012,
and will be posted on June 5, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Salad
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Top 10 + one crazy
things to do at
Taco Bell
1. Demand to speak with that talking Chihuahua.
2. Ask for ketchup with your nachos.
3. Tell them you want a taco, but tell them without the shell.
4. Order nachos; without cheese.
5. Ask if you can super size your taco.
6. Claim that you are the voice-over guy for that talking dog.
7. Order McTaco Nuggets.
8. Order a coke, then ask for mild sauce for your coke.
9. Tell the guy you want a chicken fajita without chicken or sauce.
10. Ask people outside Taco Bell’s door if they know where the local
Taco Bell is.
11. At the drive-through speaker say, "I’d like 1". And when they ask
"1 what?", repeat "I’d like 1?".
12 – add you own goofy comment
The Taco Liberty Bell
The fast food chain Taco Bell took out a full page ad in the New York
Times to announce that they were purchasing the Liberty Bell and
renaming it the Taco Liberty Bell. Their reason for doing this was to
"do their part to reduce the country's debt." Thousands of people
called the National Historic Park in Philadelphia where the Liberty
Bell was housed to angrily protest the selling of the bell. Taco Bell
kept a straight face until noon, at which point it revealed that the
earlier press releases were jokes. Soon afterward Mike McCurry, the
White House spokesperson, responded to the jest by declaring that the
federal government would also be "selling the Lincoln Memorial to Ford
Motor Company and renaming it the Lincoln-Mercury Memorial." The hoax
paid off for Taco Bell. Their sales during the first week of April shot
up by over half a million dollars.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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FLOUR TORTILLAS FROM
SCRATCH
3 cups unbleached all-purpose flour
1 tsp. Salt
1/3 cup vegetable oil or shortening
1 cup warm water but not boiling
Combine the flour, salt, and shortening in a large bowl and mix
together until crumbly, as for pie dough. Add water and mix until you
can gather the dough into a ball. Transfer the dough to a lightly
floured surface and knead until smooth and elastic, about 5 minutes.
Cover with plastic wrap and set aside to rest for at least 30 minutes
or up to 2 hours.
To form the flour tortillas, divide the dough into 12 equal portions.
Roll each portion between the palms of your hands to make a ball. On a
lightly floured surface, roll out each ball into an 8 inch circle.
Layer the circles between sheets of plastic wrap as you go.
To cook the flour tortillas, heat a heavy skillet, griddle or comal
over high heat until beginning to smoke. Place a tortilla in the pan
and cook for 30 seconds. Turn and cook on the other side until slightly
puffed and speckled brown on the underside but still soft enough to
fold, about 30 seconds. Remove and continue until all the flour
tortillas are cooked, stacking them as you go. Serve right away or let
cool; wrap in plastic wrap and refrigerate for up to 3 days.
Note: Flour tortillas made a late appearance on the Mexican table and
became the bread staple in the northern states only. They are
traditionally made with lard but for health reasons, tortilla factories
and chefs have switched to vegetable shortening or vegetable oil.
CORN TORTILLAS FROM
SCRATCH
4 cups masa harina
½ tsp. Salt
2 1/2 cups hot but not boiling water
*Masa harina (corn flour) can be purchased in most supermarkets. Quaker
and Maseca brands are both excellent. If you are fortunate to have a
specialty Mexican market nearby, you can purchase the masa dough
freshly made and ready to press or roll out.
Place the masa harina and salt in a large bowl. Add the water and mix
with your hands to make a dough that comes together in a soft ball.
Continue mixing and kneading until the dough is elastic enough to hold
together without cracking, about 3 minutes. If using right away, divide
the dough into 18 equal portions and cover with plastic wrap or a damp
towel. If making ahead for later use, wrap the whole ball in plastic
wrap and refrigerate for up to 1 day and then divide.
To form the tortillas, place a portion of dough between 2 pieces of
plastic wrap. Press with a tortilla press or roll out with a rolling
pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth
any raggedy edges. Continue with the remaining portions until the dough
is used up.
To cook the tortillas, heat a heavy skillet, griddle or comal over high
heat until it begins to smoke. Peel the plastic wrap off a tortilla and
place the tortilla in the pan. Reduce the heat to medium-high and cook
for 30 seconds. Turn and cook on the other side for 1 minute. Turn
again, and cook until the corn tortilla puffs a bit but is still
pliable, not crisp, about 30 seconds more. Remove and continue until
all the corn tortillas are cooked. Serve right away as this is when
they are the best.
Note: Original tortillas were of the native corn only, and except in
Northern Mexico, corn tortillas remain the norm and the staple.
THREE BEAN BURRITOS
8 burrito size flour tortillas
1 can (16 ounce) kidney beans drained
1 can (16 ounce) pinto beans drained
1 1/2 cups hot cooked long-grain rice
3/4 cup fat free black bean dip
3 tablespoons fresh cilantro chopped
1 cup salsa
1/2 cup reduced-fat sharp Cheddar cheese shredded
Lime wedges
Combine kidney beans, pinto beans, black bean dip, rice and cilantro in
a medium bowl; stir well. Warm flour tortillas according to package
directions. Spread 1/2 cup bean mixture over each tortilla; top each
with 1 tablespoon cheese and 1 tablespoon of salsa; roll up. Spoon 1
tablespoon salsa over each burrito. Garnish with lime wedges, if
desired.
LARADO CHICKEN
CASSEROLE
4 chicken breasts
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green chili salsa
1 small onion, diced
1/2 pound cheddar cheese, shredded
Bake the chicken until tender and dice. Cut up the tortillas. Mix soups
together with salsa and onion. Add tortillas and chicken, cover with
shredded cheese. Bake at 350 degs for 40 minutes.
DESSERT TACOS
~Thank you, Ella
2 cups semi-sweet chocolate chips
1 ounce paraffin
1 box mini taco shells
In a double boiler melt chocolate chips and paraffin. Meanwhile place
taco shells on baking sheet and heat at 350 degs for 5-7 minutes. Dip
each shell in the melted chocolate mixture, coating all sides. Let
excess chocolate drip off. Place open end down on a baking sheet lined
with wax paper. Let stand until chocolate hardens. Fill each taco with
your favorite fruit, ice cream or pudding.
GREEN ENCHILADAS
~Thank you Mrs.
Solbrig
1 pound lean ground beef
1 teaspoon salt
1/4 teaspoon garlic, minced
1/2 pound longhorn cheese, grated
1 cup chopped onion
1 can cream of chicken soup
3/4 cup evaporated milk
1/2 pound pasteurized cheese cut in small pieces
1 package green onion dip mix
1 small can green chilies
1 small jar pimentos, chopped
1 dozen tortillas
1/4 cup corn oil
Add salt and garlic to ground beef and brown lightly. Add longhorn
cheese and onion, mix well. Heat soup, milk and pasteurized cheese
until cheese is melted. Add onion dip mix, green chilies and chopped
pimentos. Soften tortillas in hot oil. Drain thoroughly on both sides.
Fill each with the meat mixture. Roll tightly and place in shallow 8x10
baking dish. Pour cheese sauce over tortillas, cover with foil and bake
at 350 degsfor 30 minutes.
TORTILLA DUMPLING
SOUP
~Thank you, Bev
6 flour tortillas
1 (3-4) pound chicken cut into pieces (remove skin and excess fat)
1 onion chopped
2 cups celery sliced
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme leaves
1 cup carrots sliced
Place chicken, onions, half the celery, salt, pepper and thyme in a
large pot. Immerse completely with water bring to a boil. Reduce heat
to low and simmer (covered) for 1 hour. Take the chicken out of the pot
and remove the meat from the bones (set aside). Place bones back in pot
and continue cooking for 1 hour longer. Strain broth and return to pot
with remaining celery and carrots. Cook 20-30 minutes longer. Stir in
cooked chicken and top with tortilla pieces. Simmer for 5 minutes
longer. Serve soup with remaining tortillas.
CHICKEN CHILAQUILE
4 tablespoons diced Onion
1 garlic clove, minced
2 cups tomato sauce
1-3 chiles cored, seeded and chopped
1/2 chicken bouillon cube
2 cups cooked chicken breasts shredded
8 corn tortillas cut into strips
Toppings (optional):
minced Onion
shredded Mozzarella Cheese
Tortilla strips may be cooked on a griddle or fried in oil until crisp.
Set aside.
Saute onion and garlic in an oiled skillet until translucent. Puree the
cooked onion and garlic along with the tomato sauce, chiles and
bouillon cube in a blender. Place the blended mixture in a skillet,
bring to a boil and simmer for 5 minutes. Add tortilla strips and
chicken to the skillet mixture and heat through. Serve with optional
toppings.
TORTILLA PIZZA
6 corn tortillas
1 pound Italian sausage, casings removed
1 Jalapeño pepper, minced
1 pound Cheddar cheese, shredded
1 large avocado, peeled,pitted, diced
1 medium red bell pepper, diced
3 scallions or green onions, finely chopped
Butter flavored cooking spray
In a large skillet, cook sausage over medium heat until brown, about 8
minutes. Stir in jalapeño and continue cooking for 2 minutes. Preheat
broiler. Set tortillas on large baking pan. Spray both sides of
tortillas with cooking spray and broil for 5 minutes or until golden.
Turn tortillas over and broil the other side for 3-5 minutes. Divide
sausage, cheese and red peppers among tortillas; broil until cheese
melts. Sprinkle with avocado and green onions.
CRUNCHY TACO SALAD
12 ounces ground beef
2 cups red and green Bell peppers, chopped
2 cups bottled salsa or Picante sauce
1/4 cup fresh cilantro, chopped
4 cups Iceberg lettuce, chopped
2 cups tomato chopped
1 cup Cheddar cheese, shredded
1 cup tortilla Chips, crumbled
1/4 cup green Onions, chopped
Cook beef and bell pepper in a large nonstick skillet over medium-high
heat until beef is browned; stir to crumble. Add salsa; bring to a
boil. Stir in cilantro.
Place 1 cup lettuce on each of 4 plates. Top with 1 cup meat mixture.
Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup
tortilla chips, and 1 tablespoon onions.
BREAKFAST BURRITO
2 flour tortillas
1 large egg
1 egg white
1 tablespoon milk
3 tablespoons shredded sharp Cheddar cheese
Whisk together 1 large egg, 1 egg white and 1 tablespoon milk. Cook in
a nonstick skillet coated with cooking spray until firm. Spoon divided
mixture into warm tortillas. Sprinkle with sharp cheddar cheese; roll
up.
KING RANCH CHICKEN
~Thank you, Margie
1 chicken, about 3 pounds
Salt & pepper to taste
1 bay leaf
1 cup chopped green pepper
1 cup chopped onion
1 stick margarine
2 cans (10 ounce) cream of chicken soup
2 cans (10 ounce) cream of mushroom soup
1 can (10 ounce) Ro-Tel tomatoes & green chilies
12 soft corn tortillas, torn in bite sized pieces
1 1/2 cups shredded cheddar cheese
Stew chicken with salt, pepper and bay leaf. After cooking, bone and
cut chicken into bite sized pieces. In a large saucepan, cook green
pepper and onion in margarine until tender. Stir in soups and tomatoes.
In a 3 quart shallow baking dish, arrange alternate layers of
tortillas, chicken, soup mixture and cheese, using 1/3 of the
ingredients. Repeat layers twice more. Bake at 325 deg. for 40 minutes.
Serves 10.
CARAMEL OVER FRUIT
TORTILLAS
2 10-inch tortillas
2 medium bananas, sliced
1 cup strawberries, sliced
3 tablespoons packed brown sugar
1 teaspoon cinnamon
2 tablespoons butter
TOPPING
1/3 cup Whipping cream
2 tablespoons granulated sugar
1/2 teaspoon Vanilla extract
1/4 cup Sour cream or plain yogurt
Beat cream with granulated sugar and vanilla until stiff peaks form.
Fold in sour cream/yogurt. Chill. Place tortillas on large baking
sheet. Top with bananas. Cream together brown sugar, butter and
cinnamon and layer over bananas. Bake at 350 deg for 10 minutes. Serve
tortillas warm, first cutting each into quarters and placing 2 quarters
on each dessert plate. Top with strawberries and then sauce.
MONTERREY ENCHILADAS
1 pound, very lean, ground round
1 onion, chopped
2 tablespoons oil
3 tablespoons margarine
3 tablespoons flour
3 cups beef bouillon
1 tablespoon chili powder
1/2 teaspoon cumin
2 Jalapeno peppers, finely chopped
1/2 pound cheese, divided
10 soft flour tortillas
Saute onions and beef in oil. Drain well and remove from pan. Melt
margarine in skillet. Add flour and bouillon to make gravy. Add spices
and simmer 5 minutes. Dip each tortilla in the gravy, then spread on
meat mixture, peppers and the cheese. Roll up and place in baking pan.
Pour remaining gravy over enchiladas. Top with cheese. Bake 15 minutes
at 350 deg, until cheese is melted and bubbly.
AUTHENTIC TORTILLA
SOUP
8 corn (or flour) tortillas cut into 1/8" strips
6 quarts chicken or beef broth
4 chiles pasillas (hot), fried
2 chiles anchos (mild), fried
4 tomatoes, medium size peeled
1 white onion, sliced
4 garlic cloves, chopped
2/3 cup olive oil
2 cilantro sprigs
Prepare the broth and keep at boiling point. Meanwhile prepare the
soup: In a blender or food processor, blend 2 chiles pasillas and
anchos with tomatoes, onion and garlic. Strain. Heat oil in a stock
pot. Pour blended chile mixture into pot, and fry until it thickens and
fat rises to the surface. Add cilantro. Mix in the boiling broth and
add 2 whole chiles pasillas. Salt to taste and simmer for 25 minutes.
While the soup is cooking heat 1-inch of canola oil in a skillet over
medium-high heat. When the oil begins to smoke add the tortilla strips
in batches and fry until crisp on all sides. Remove to a paper towel
lined plate and sprinkle with salt. When ready to serve, top with
tortilla strips.
VEGGIE QUESADILLAS
~Thank you, Maria
6 soft wheat flour tortillas
4 tablespoons Italian dressing
1 large red onion, diced
1 large tomato, diced
2 diced green chiles
1 teaspoon chile powder
1/4 cup cilantro chopped
3 cups Jalapeño Monterey Jack Cheese grated
Salsa, Guacamole and Sour Cream
Combine 1/2 of the Italian dressing, onion, tomato, chilies and chili
powder in a microwave proof bowl or casserole. Microwave at full power,
uncovered, for 4 minutes or until vegetables are tender and mixture is
thickened. Stir in cilantro. Sprinkle 1/2 cup cheese on 1/2 of each
tortilla and top with 3 tablespoons vegetable mixture. Fold tortillas
in half and brush with remaining Italian dressing. Place 3 filled
tortillas on a wax paper lined plate and microwave on High for 1 minute
or until cheese is melted; repeat with remaining tortillas. Cut each
quesadilla into thirds. Garnish with salsa, guacamole and sour cream if
desired; serve immediately.
MINI PIZZAS
6 flour tortillas
1 jar (16 ounce) spaghetti sauce
1/2 cup scallions or green onions, chopped
1 can black olives, sliced
1 cup Monterey Jack cheese, shredded
Preheat broiler. Place tortillas on cookie sheets, without overlapping.
On each tortilla, spread approximately 1/4 cup spaghetti sauce. Top
each evenly with onions, olives, and cheese. Place under broiler until
cheese begins to melt.
SHRIMPLY DELICIOUS
TACOS
12 corn tortillas
2 pounds cooked, deveined shrimp
4 tablespoons butter
2 garlic cloves, minced
2 jalapeno chiles, minced (hot)
1 tablespoon lime juice
2 cups salsa
1/2 of a cabbage, shredded
1 bunch cilantro, chopped
2 tomatoes, chopped
1 White onion, chopped
1 cup grated cheese
Heat all ingredients in medium sized saucepan. Heat tortillas in the
oven or microwave until hot and pliable. Fold and fill in the same way
as you would fried tacos. If your tacos seem inclined to fall apart,
try using two tortillas for double the strength. Serve immediately,
with a variety of condiments.
EGG AND POTATO
BURRITO
1 flour tortilla
2 eggs (remove yolk from second egg, using white)
1 tablespoon skim milk
1 tablespoon pimento
3/4 cup potatoes,diced
1/4 cup onion,chopped
2 tablespoons sharp Cheddar cheese, shredded
Combine 1 egg and 1 egg white with skim milk and pimento. Saute potato
and onion in a nonstick pan coated with cooking spray over medium heat
until tender; add egg mixture. Cook until firm, stirring. Sprinkle with
cheddar cheese and a dash of salt and pepper. Spoon onto tortilla; roll
up.
CHICKEN TORTILLA
CASSEROLE
~Thank you, Charlene
6 boneless,skinless chicken breasts cut in thin strips
1 clove of garlic, minced
2 tablespoons vegetable oil
3 tablespoons cornstarch
4 cups cold chicken broth
1 1/2 cup shredded Monterey Jack cheese
1/2 cup Miracle Whip
1/2 cup sour cream
1 can (4 ounce) chopped green chilies, undrained
1/2 cup sliced ripe olives
1/4 cup chopped cilantro or parsley
12 (6 inch) flour tortillas
1/2 cup thinly sliced green onions
Saute chicken, onions and garlic in oil until lightly browned. Bring
cornstarch and broth to a boil, stirring constantly. Cook 1 minute
more. Remove from heat, add 1 cup cheese, Miracle Whip, sour cream,
chillies, 1/4 cup olive and cilantro/parsley. Combine chicken with 1
cup sauce. Spoon onto tortillas and roll up. Place seam side down in
13x9x2" baking pan. Spoon on remaining sauce and top with remaining
cheese and olives. Bake in preheated 350 oven for 25 minutes or until
hot. Serves 6.
TORTILLA TORTE
~Thank you, Joy
3 cups sour cream
1 package chocolate chips
10 (8 inch) flour tortillas
1/4 cup powdered sugar
Fruit jam of choice
Melt chocolate chips and mix with 2 cups sour cream. Let cool and
spread 1/3 cup on each tortilla, repeat procedure finishing with a
tortilla. Do not put chocolate on top of last one. Chill. Mix 1 cup
sour cream with 1/4 cup powdered sugar and ice tortilla “cake”. Chill.
Before serving, garnish with fruit jam. Keep refrigerated. Flavor
improves if allowed to stand 1 to 2 days.
CHEESY ENCHILADAS
8 Corn tortillas
1 can (15 ounce) chili
2 cups shredded Monterey Jack cheese
1 can (4 ounce) chilies, drained
1/2 cup water
Preheat oven to 350 deg. Spoon about 2 tablespoons chili, 1 tablespoon
cheese and 1 teaspoon green chilies onto each tortilla. Roll up. Place
seam side down in 13x9" baking dish. Combine remaining chili with green
chilies and water. Spoon over tortillas, sprinkle with remaining
cheese. Cover with foil and bake about 30 minutes or until heated
through.
TORTILLA CHICKEN SOUP
8 corn tortillas, cut into strips
1/2 cup of vegetable oil
Soup ingredients:
1 small onion, diced
2 garlic cloves, minced
1 poblano pepper, chopped
1 teaspoon oregano
4 cups chicken stock
1 can (16 ounce)diced tomatoes
2 cups shredded chicken
1 ripe avocado
1/2 cup Monterey Jack shredded cheese
Chopped fresh cilantro or parsley
1 lime
Sour cream
Cut tortillas into half inch strips. Lightly fry in oil until crispy
and golden brown. Remove strips, sprinkle with salt, and set aside.
Using a soup pot, fry onion, garlic, and peppers in a bit of oil until
soft. Add oregano, tomatoes, and chicken stock. Allow to simmer for
half an hour. Shortly before serving, add shredded chicken.
Ladle a serving of soup into a bowl. Top with tortilla strips, cheese,
cilantro, a quarter of an avocado, and a dab of sour cream. Serve with
a lime wedge and cilantro.
TEX-MEX SANDWICH
1 large flour tortilla
2 tablespoons pinto beans, heated
2-3 slices of cooked roast beef, heated
Guacamole to taste
1 -2 teaspoons chopped onion
Heat tortilla, then spread with a layer of beans. Lay slices of beef on
one side of the tortilla and spread with a layer of guacamole. Top with
chopped onions and sprinkle with salsa.
QUESADILLA PIZZA
4 8 inch medium flour tortillas
2 cups Cheddar cheese, shredded
2 tablespoons olive oil
1 cup pizza sauce
1 teaspoon cumin, ground
8 tablespoons refried beans warmed
2 tablespoons dried green chiles
2 tablespoons scallions or green onions, thinly sliced
4 tablespoons ripe black olives, sliced
1 cup Monterey Jack cheese, shredded
Preheat oven to 450°F. Sprinkle one tortilla with cheddar cheese. Place
another tortilla on top and brush lightly with oil. Repeat with
remaining 2 tortillas. Bake both in preheated oven for 4 minutes. In a
small bowl, combine pizza sauce and cumin and spread sauce on top of
each tortilla.
Evenly spoon 2 tablespoons refried beans on each tortilla and sprinkle
each with chilies, green onion, olives and Monterey Jack cheese. Bake
in preheated 450°F oven for 3 minutes longer or until cheese is melted.
Cut into wedges and serve
BEEF TACOS
2 pounds ground round steak
1 teaspoon cooking oil
1 tablespoon white onion, chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon hot green chile peppers, minced
Dash black pepper
1/3 teaspoon salt
1 1/2 cups tomato sauce
24 taco shells
Shredded iceberg lettuce
Finely chopped tomato
Shredded Longhorn cheese
Brown meat in oil. When fully cooked add onion, garlic, seasonings,
peppers and tomato sauce. Mix to make the filling. Simmer, covered, for
10 minutes. Heat taco shells in a 200 deg oven. Fill with meat mixture,
then top with lettuce, tomato and sprinkle with cheese,
PAN BURRITOS
~Thank you, Pam
& Kerrie
2 pounds ground beef
1 cup chopped celery
1/4 cup chopped onion
1 can (12 ounce) tomato sauce
2 packages enchilada sauce mix
1 can (16 ounce) refried beans
1 package flour or corn tortillas
2 packages (10 ounce) Cheddar or Colby cheese
Garlic powder, salt & pepper to taste
Brown beef with onion, and celery. Mix tomato paste and enchilada sauce
mix according to directions on package. Add half of sauce to beef and
simmer 15-20 minutes. Add spices as desired. Spray or grease 9x13" pan
and spread half of remaining sauce on bottom of pan, then top with 3
tortillas, tearing them to conform to bottom of pan. Spoon 1/2 of meat
and sprinkle 1/3 of cheese on the meat. Add another layer of tortillas
and spread with refried beans, then remainder of the meat and another
third of the cheese. Add one more layer of tortillas and top with rest
of sauce. Finish with remaining cheese. Bake 30-45 minutes at 350 deg.
Let sit 5-10 minutes before cutting, then serve with taco sauce,
chopped, onion, sour cream or guacamole.
ENCHILADA CASSEROLE
2 pounds ground beef
1 medium onion, chopped
1 can Ranch-style beans
1 can nacho cheese soup
1 can cream of chicken soup
1 can tomatoes
1 can chopped green chilies
9 corn tortillas
Brown beef and onions and drain. Place 3 tortillas in bottom of greased
3 quart casserole. Layer half of meat, half of beans and half of nacho
cheese soup. Add 3 tortillas and repeat layers. Place remaining
tortillas on top. Place chicken soup, tomatoes and green chilies in
blender and mix. Pour over top of tortillas mixture. Cover and bake 1
hour at 350 deg.
CARAMEL TORTILLA PIE
8 flour tortillas
2 cups pecan pieces
1/3 cup butter
1 1/4 cups firmly packed brown sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
1 1/2 teaspoons cinnamon
Heat oven to 350 degrees F. Spray a 15x10x 1-inch baking pan (jellyroll
pan) with nonstick cooking spray. In a medium saucepan, combine pecan
pieces and butter; cook and stir over medium heat until butter is
melted and pecans are toasted. Remove from heat. Stir in brown sugar,
heavy cream, flour and cinnamon. Place one tortilla on sprayed pan.
Spread heaping 1/3 cup pecan mixture evenly over tortilla. Repeat
layers two more times. Top with a fourth tortilla. Make another stack
on same baking pan using remaining 4 tortillas and pecan mixture. Bake
for 15 minutes. Cool slightly; cut into wedges.
If desired, serve topped with a scoop of vanilla ice cream.
Makes 12 servings.
CHICKEN/SPINACH
ENCHILADAS
1 whole chicken
1 onion, chopped
2 garlic cloves, minced
Dash cumin
Dash coriander
1 package (12 ounce) fresh spinach
2 teaspoons white vinegar
12 flour or corn tortillas
1 container (16 ounce) sour cream
1 pound Monterey Jack cheese, grated
Paprika
Sliced Jalapenos
Boil chicken with onion, garlic, cumin and coriander for 2 hours.
Remove bone, retaining broth. Cook spinach 30 minutes with vinegar.
Strain. Mix chicken and spinach, chop finely. Dip tortillas, one at a
time, into hot chicken broth, then roll chicken/spinach mixture in
tortilla. Place seam side down in baking dish. Gently beat sour cream
with 2 tablespoons chicken broth until creamy. Pour over enchiladas.
Heat in 350 deg oven for 30 minutes. Garnish with cheese, paprika and
sliced jalapenos.
CHICKEN SOPA
4 whole chicken breasts, cooked
1 onion, finely chopped
2 cans (4 ounce) chopped green chilies, drained
Oil
2 cans (10 ounce) cream of chicken soup
2 cans (5 ounce) evaporated milk
10-12 corn tortillas
8 ounces Swiss cheese, grated
Preheat oven to 325 deg. Cut chicken into bite-size pieces and set
aside. Cook onion and chilies in oil until tender. Drain. Combine soup
and milk and heat through. Add onion and chilies. Cut tortillas into
strips and place in 3 quart casserole. Layer chicken over tortillas and
cover with soup mixture. Top with cheese and bake for 45 minutes.
NACHOS
12 tortillas
Oil for frying
2 cups Longhorn cheese, shredded
12 thin slices of canned jalapeno
Stack tortillas on a cutting board and cut into 3 pie shaped pieces.
Heat 1/2 inch of oil in a heavy skillet. Place pieces in skillet, 4-6
at a time. They will puff up at first, so flatten with pancake turner,
turn again and flatten one more until they stay flat. Chips will cook
in a minute or less. When crisp,use tongs to lay tortillas on a paper
towel, then place on a cookie sheet or oven proof platter. Cover tops
with grated cheese and thin slice of jalapeno. Place in broiler long
enough to melt cheese. Serve hot.
SPEEDY GONZALES PIZZA
~Thank you, Teresa
Makes 2 pizzas; serves 4
Six (10 inch) flour tortillas, preferably whole wheat
8 ounces shredded mozzarella cheese (divided use)
2/3 cup pizza sauce (divided use)
Pepperoni, olives, vegetables, or any other toppings you like
Heat oven to 375 degrees. Spray the bottom of the first tortilla with
non-stick cooking spray to help it crisp. Lay sprayed side down on
cookie sheet.
Sprinkle a small amount of cheese on top of tortilla, just enough to
help tortillas stick when cooking. Top with another tortilla, sprinkle
with cheese, top with third tortilla. Top last tortilla with about 1/3
cup pizza sauce and toppings of your liking.
Repeat the directions for the second pizza, using remaining
ingredients. Bake for 15 to 20 minutes or until golden brown. Cut with
pizza wheel into wedges.
CHEROKEE TACOS
~Thank you, Francine
1 pound ground round
1 dozen corn tortillas
1/2 cup cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 small onion, chopped
1 small tomato, chopped
1/4 head shredded lettuce
Brown meat in iron skillet. Add salt, pepper and garlic powder. Fry
tortillas in hot fat in the shape of a shell. In the warm shell, place
a heaping tablespoon of meat, layer with cheese and top with chopped
vegetables. Serve with taco sauce.
GREEN TURKEY BURRITOS
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons butter
4 cups cooked, chopped turkey
1/2 cup green taco sauce
1 or 2 chopped avocados
1 teaspoon cumin
4 tomatoes, chopped
1 can (4ounce) green chilies, chopped
2 bunches green onions, chopped
1/2 teaspoon coriander
1 can (15 ounces) refried beans
12 large flour tortillas
2/3 cup shredded Cheddar cheese
1 pint sour cream
Saute onion and garlic in butter until soft. Add turkey, taco sauce,
avocado and cumin. In separate bowl, combine tomatoes, chilies, half of
green onions and coriander. Heat refried beans. Heat tortillas and
spread each with hot beans. Cover with turkey mixture, add a layer of
tomato mixture and sprinkle with cheese. Roll up and dress with sour
cream and more chopped onion.
TAMAL AZTECA
1 can (28 ounce) plum tomatoes, undrained
1 chipotle chile in adobo sauce (canned), plus 2 to 2 ½ teaspoons of
adobo sauce
½ tablespoon vegetable oil
1 cup white onion, finely chopped
2 garlic cloves, minced
1 ¼ cups canned chicken broth
Salt to taste
8 corn tortillas
1 cup zucchini cut in ¼ -inch dice
1 package (16 ounce) frozen chopped spinach, defrosted and squeezed dry
3 cups grated Monterey Jack, or any Mexican melting cheese (divided use)
1 cup frozen corn, thawed
Chopped cilantro, for garnish (optional)
Combine the tomatoes and chile in a blender and process to a coarse
purée. Heat the oil in a large skillet or Dutch oven over medium heat.
Add onion and cook until lightly browned. Increase heat to medium high,
add garlic and cook 1 minute. Add tomato mixture and cook,stirring
frequently, until reduced and thickened, about 8 minutes. Add broth;
reduce heat to low and simmer, uncovered, stirring occasionally for 20
minutes. Stir in salt to taste, and remove from heat.
While sauce is cooking, preheat oven to 350 F. Spread tortillas out
onto 2 baking sheets that have been sprayed with nonstick cooking
spray. Lightly spray tortillas with nonstick cooking spray, then bake
for 10 minutes. Turn tortillas over and bake for 3 more minutes.
Remove, but leave oven set at 350 F.
Steam diced zucchini until tender, about 2 minutes (may be cooked in
the microwave, covered with 2 tablespoons water).
Lightly coat a 9x9-inch baking dish with nonstick cooking spray. Spread
a thin layer of sauce evenly over the bottom. Cover sauce with 2
toasted tortillas, broken into fourths. Evenly spread the chopped
spinach over the top of the tortillas. Top with one-fourth of the
remaining sauce and one-fourth of the cheese.
Distribute 2 more quartered tortillas over the top and press down.
Spread the corn on top, and cover with 1/3 of the remaining sauce and
cheese. Top with 2 more quartered tortillas, again pressing down. Top
with zucchini, half of the remaining sauce and half of the remaining
cheese.
Quarter the remaining 2 tortillas and distribute over the top, followed
by remaining sauce and cheese. Cover with foil and bake 25 minutes.
Uncover, and bake for an additional 10 minutes, until bubbling and
lightly browned. Let stand a few minutes before cutting into squares.
Garnish with chopped cilantro, if desired. Makes 4 servings
CHOCOLATE CHERRY
CREPES
8 soft flour tortillas
1 can (21 ounce) cherry pie filling
1 can (16 ounce) whole cranberry sauce
1/4 teaspoon cinnamon
2 1/2 cups warmed chocolate fudge topping
8 ounce non dairy whipped cream
1/4 cup toasted almonds sliced
Combine cherry filling, cranberry sauce and cinnamon, mix well. To
assemble crepes, spoon 1/4 cup chocolate fudge down the tortilla
center. Top each with 1/8 of the whipped topping and 1/8 of the
filling. Roll up and place seamside down. Top with 1 tablespoon fudge
sauce and garnish with toasted almonds.
NEW MEXICO STYLE
ENCHILADAS
12 corn tortillas
2 tablespoons cooking oil
2 cups grated Longhorn cheese
1/2 cup chopped onions
2 cups red chile sauce
4 eggs
Shredded lettuce
7" skillet for tortillas
Saucepan for chile sauce
4 dinner plates, ovenproof
Preheat oven to 185 deg. Heat chile sauce in saucepan. Heat oil in
skillet and, using tongs, dip each tortilla in hot fat for about 15
seconds or until well softened. Allow fat to drip off tortilla, then
immerse in red chile sauce for half a minute. Place one tortilla on
each of the four plates, sprinkle with generous amounts of cheese and
onion. Make another layer, repeating the procedure and spooning on any
additional sauce. Fry the 4 remaining tortillas crisp. Place a crisp
tortilla on top of each service and place the 4 plates in prewarmed
oven. Fry to order 1 egg per person and place on top of each stack.
Sprinkle lettuce around edge and serve.
CHICKEN & RICE
TORTILLA SOUP
2 cans (10.5 ounce) condensed chicken and rice soup
1 can (10 ounce) diced tomatoes with green chili peppers
1 can (8 ounce) tomato sauce
8 corn tortillas, cut in strips
4 ounces shredded Cheddar cheese
Lightly fry tortilla strips and set aside.
In a medium saucepan over medium high heat, combine the soup, tomatoes,
and tomato sauce. Bring just to a boil and remove from heat. Place some
tortilla strips in the bottom of an individual bowl and sprinkle cheese
over the chips. Pour soup over the strips and cheese.
SWEET POTATO TORTILLA
~Thank you,
Australia Fresh For Kids
& Joy
1/3 cup olive oil plus extra for greasing
2 pounds large orange sweet potatoes
2 medium onions halved and thinly sliced
2 teaspoons sugar
6 eggs lightly beaten
salt and pepper to taste
Heat 2 tablespoons oil in a deep frying pan, over high heat. Add sweet
potatoes and cook, tossing occasionally for 10 minutes or until golden
and cooked halfway through. Using a slotted spoon, places sweet
potatoes in a large heatproof bowl.
Reduce heat to medium, add remaining oil, onions and sugar to pan and
cook, stirring frequently for 8 minutes or until light golden. Add
onion mixture to sweet potatoes and set aside for 15 minutes to cool.
Preheat oven to 350 degs. Brush a 8 x 12" non-stick pan with oil. Line
with baking paper. Spoon sweet potato and onion mixture into prepared
dish. Pour eggs over and gently shake pan to allow eggs to run between
sweet potato mixture. Season with salt and pepper and bake 22-25
minutes or until just set and a toothpick inserted in center comes out
clean. Let stand in pan to cool slightly, cut into squares and serve.
Note: Sent to me by an Australian friend, this recipe is a good example
of a South American Tortilla.
PORK LOIN TORTILLA
PIZZA
4 servings
1/2 cup chopped, left over pork loin
4 teaspoons olive oil
4 (6-7 inch) flour tortillas
1/2 cup pizza sauce
1/2 cup minced fresh oregano
1/2 cup roasted, chopped vegetables
1/4 cup grated low-fat mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil
Position oven rack 4-5 inches from heating element. Preheat broiler.
Brush both sides of each tortilla with oil, using 1/4 teaspoon on each
side. Prick the surface of the tortillas in several places with a fork.
Place the tortillas directly on the oven rack and broil for 1-2 minutes
on each side, or until lightly browned. WATCH CLOSELY! Place tortillas
on baking sheet. Spread each with the pizza sauce. Arrange pork and
vegetables on each. Sprinkle with oregano and cheeses. Broil 1-2
minutes or until cheese melts. Sprinkle with basil.
BREAKFAST TACOS
1 cup hash brown potato mix with onion
2 cups hot water
3/4 teaspoon salt
10 flour tortillas
10 eggs, beaten
1 pound cooked, crumbled and drained pork sausage
1/2 teaspoon salt
Pepper to taste
2 tablespoons butter
Salsa to taste
Combine hash browns, water, and 3/4 teaspoon salt; mix well. Let stand
15 minutes, uncovered. Drain hash browns. Combine hash browns,
eggs,sausage,1/2 teaspoon salt, and pepper; mix well. Melt butter in a
large skillet. Add egg mixture to skillet; cook over low heat, stirring
gently, until eggs are done. Spoon egg mixture evenly into warm
tortillas. Top with salsa if desired.
BLACK BEAN CASSEROLE
1 tablespoon vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 can (14 1/2 ounces) diced tomatoes including juices
1/2 cup salsa (commercially prepared, or homemade)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper to taste
2 cans (15 ounces) black beans, rinsed and drained
2 to 3 cups cubed cooked chicken
8 corn tortillas or whole wheat tortillas
4 cups (or less to taste) grated Monterey Jack or Pepper Jack
Optional toppings:
Sour cream, avocado slices, sliced green onions, chopped olives, salsa
Preheat oven to 350 degs. In a large skillet over medium heat, warm
oil. Add yellow onion, green pepper, and garlic. Saute until vegetables
are tender, about five minutes. Add tomatoes, salsa, cumin, oregano,
salt, and pepper and mix well. Stir in beans and chicken.
In a 4-quart casserole dish or large oval baking dish lightly coated
with oil, spread one third of the bean and chicken mixture over the
bottom. Top with tortillas and sprinkle with 1 cup cheese. Add another
third of the bean and chicken mixture, more tortillas, and 1 cup
cheese. Finish with remaining bean and chicken mixture.
Cover and bake, 40 minutes. Remove lid, add remaining cheese, and bake
until bubbly, about 10 minutes longer. Remove from oven and let stand 5
to 10 minutes. Serve with toppings of choice.
APPLE CHEESE
QUESADILLA
~Thank you, Ana
1 flour tortilla
1 apple, sliced
1/4 cup shredded cheese of choice
Place a layer of apple slices on half of tortilla. Sprinkle with
cheese. Fold in half. Microwave 15-20 seconds, until cheese melts.
RANCH EGGS
1 corn tortilla per person
2 eggs per person
lard, oil or butter
1 recipe Ranchero Sauce
Heat Ranchero Sauce. Preheat oven to 185 deg. Place 1 teaspoon of
cooking oil/butter in a 7 inch skillet. When it is hot enough to make a
drop of water sizzle, drop tortilla in the hot fat. Heat well, taking
only a few second on both sides. Allow excess fat to drip back in pan,
then lay each tortilla on a dinner plate and place in warm oven. When
you have prepared enough tortillas to go around, cook eggs to order.
Place egg on top of prepared tortilla, cover with a generous amount of
Ranchero Sauce and serve immediately. May also be topped with shredded
cheese.
Ranchero Sauce
1 white onion, chopped
2 bell peppers, chopped
1 jalapeno pepper, finely chopped
2 garlic cloves, pressed
2 pounds very ripe tomatoes
3 tablespoons peanut oil or lard
Salt and pepper to taste
Saute onion, peppers and garlic in hot oil until onions are clear. Run
tomatoes through blender, processor or food mill, leaving some texture.
Add tomatoes to onion, pepper and garlic mixture and simmer until
tomatoes are cooked and sauce is slightly thickened. Add salt and
pepper to taste. Also good over chicken, meat or cheese filled
enchiladas.
WHOLE WHEAT TORTILLA
PIZZA
1 whole wheat flour tortilla
1/4 cups broccoli florets, chopped
1/4 cups green onions, chopped
1/4 cups mushrooms, sliced
1/4 cups no-salt-added tomato sauce
1/4 cups reduced-fat shredded cheese
1/4 teaspoons dried oregano
Preheat oven to 400 degrees F. Place tortilla on a cookie tray. Top
with the sauce, broccoli, onions and mushrooms. Sprinkle with cheese
and oregano. Bake the pizza until the cheese is melted, about 5
minutes. Cut in 4 and serve hot.
HOT DOG TACOS
8 corn tortillas
8 wieners or beef hot dogs
Vegetable oil
2 cups lettuce, shredded
1 cup Cheddar cheese, shredded
Salsa
Sour cream
Slice hot dogs in fourths lengthwise. Heat a skillet over medium high
heat. Heat hot dogs until browned, about 4 minutes. Set aside. Heat 1
cup vegetable oil in large pan to 365 degrees F. Fill each tortilla
with 4 hot dog slices. Fry in oil until crispy and golden brown, about
3-4 minutes. Drain on paper towel lined surface. Fill with lettuce,
cheese, salsa and sour cream. Serve immediately.
DESSERT NACHOS
This Mexican-style treat swaps the heat of jalapenos for the sweetness
of fresh strawberries. Set out the ingredients buffet style for kids to
serve up their own after-dinner treat.
RECIPE INGREDIENTS:
3 6-inch flour tortillas
Cooking spray
1 1/2 tablespoons sugar
1 1/2 cups fresh strawberries, cleaned and hulled
1 tablespoon orange juice
8 ounces vanilla yogurt
1 cup chopped strawberries
1/2 cup shredded coconut or white chocolate shavings
1. To make the tortilla chips, heat the oven to 350°. Cut the tortillas
into triangles, lay them on a baking sheet, and spritz them with
cooking spray.
2. Sprinkle 1 tablespoon of sugar over the tops of the tortillas and
bake for 12 minutes or until crisp.
3. For homemade strawberry sauce, combine the strawberries, orange
juice, and the remaining 1/2 tablespoon sugar in a blender. Puree the
ingredients until smooth.
Once the chips have cooled, set them on a plate. To complete the
buffet, set out separate bowls containing the strawberry sauce, yogurt,
chopped strawberries, and coconut or chocolate shavings. Serves 4 to 6.
Source: Family Fun
MEXICAN CORN BREAD -
4 ING
1/4 pound Velveeta Mexican cheese with Jalapeno - cubed
2 tablespoon milk
1 egg, beaten
1 package (8 1/2 ounce) corn muffin mix
Preheat oven to 350 degs. Stir together chees and milk in saucepan over
low flame, heat until cheese is melted. Add with egg to muffin mix,
mixing just until moistened. Pour into greassed 8 inch square pan. Bake
20 minutes. Makes 6 to 8 servings.
ENCHILADA PIE
8 corn tortillas - 6 inch
1 jar ( 12 ounces) prepared salsa
1 can (15 1/2 ounce) kidney beans, rinsed and cleaned
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese with Jalapeno peppers
Prepare foil handles for slow cooker (see note below); place in slow
cooker. Place 1 tortilla on bottom of cooker. Top with small amount of
salsa, beans, chicken and cheese. Continue layering, using remaining
ingredients; ending with cheese. Cover and cook on low 6 to 8 hours or
on high 3-4 hours. Pull out by foil handles.
Foil Handles: Tear off three 18x2 inch strips of heavy foil. Crisscross
strip in spoke design and place in slow cooker to make lifting of
tortilla stack easier.
CHILI CHEESE
QUESADILLAS
2 tablespoons ricotta cheese
6 corn tortillas - 6 inch
1/2 cup shredded Monterey Jack cheese
2 tablespoons diced mild green chilies
Nonstick cooking spray
Prepared salsa
For each quesadilla - spread 2 teaspoons ricotta over tortilla.
Sprinkle with heaping tablespoon of Monterey Jack cheese and 2 tespoons
diced chilies. Top with 1 tortilla. Repeat to make 2 more quesadillas.
Spray non stick skillet with cooking spray. Heat over medium high. Add
1 quesadilla; cook 2 minutes or until bottom is golden. Turn over; cook
2 minutes. Remove from heat. Cut into 4 wedges. Repeat with remaining
quesadillas. Serv warm with prepared salsa.
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TEX-MEX CHILI PIE
Serves 4; 1 1/2 cups per serving
1 pound extra-lean ground beef
1 15.5-ounce can no-salt-added black beans, rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 8-ounce can no-salt-added tomato sauce
1/2 cup water
1/2 cup chopped red onion
1/2 medium yellow bell pepper, chopped
1/2 medium green bell pepper, chopped
1 teaspoon chili powder
1 teaspoon salt-free all-purpose seasoning blend
Tortillas:
Cooking spray
4 6-inch corn tortillas
Toppings:
1/2 cup shredded fat-free cheddar cheese
1/4 cup fat-free sour crea
In large nonstick skillet, cook beef over medium-high heat for 6 to 8
minutes, or until browned, stirring frequently to turn and break up.
Using slotted spoon, transfer beef to 2- to 3-quart slow cooker. Add
remaining 9 chili ingredients to slow cooker, stirring to combine. Cook
on high for 3 to 4 hours or on low for 7 to 9 hours, or until onions
and bell peppers are tender and flavors have blended.
Meanwhile, preheat oven to 375°F. Lightly spray a baking sheet with
cooking spray.
Using sharp knife, cut each tortilla into 8 triangles. Place in single
layer on baking sheet. Lightly spray tops with cooking spray.
Bake for 8 to 10 minutes, or until chips are golden brown and crisp.
Transfer baking sheet to cooling rack. Let chips cool for 15 minutes.
When chili is ready, place 8 tortilla chips with pointed end up around
inside of each rimmed soup bowl. Ladle chili into bowls. Sprinkle
cheddar over chili. Top each serving with dollop of sour cream.
Nutrition Analysis (per serving): Calories 371, Total Fat 6.5 g,
Saturated Fat 2.5 g, Trans Fat 0.0 g, Polyunsaturated Fat 1.0 g,
Monounsaturated Fat 2.5 g, Cholesterol 67 mg, Sodium 317 mg,
Carbohydrate 40 g, Fiber 8 g, Sugars 12 g, Protein 39 g
Dietary Exchanges: 2 starch, 2 vegetable, 4 very lean meat
Source: American Heart Association.
TEX-MEX TURKEY TACOS
1 tablespoon vegetable oil
1/2 cup chopped onion
1 8-ounce can tomato sauce
1/2 cup water
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 cups shredded cooked turkey meat (use a fork to shred the turkey,
pulling it apart against the grain)
12 taco shells
3/4 cup shredded cheddar cheese
Chopped lettuce
Chopped tomatoes
Chopped avocado
Sliced olives
Heat the oil over medium heat in a large skillet. Add the onion and
cook for 1 to 2 minutes. Add the tomato sauce, water, chili powder,
cumin and salt. Bring to a boil, then reduce to a simmer and cook for 2
to 3 minutes. Stir in the turkey and cook until heated through.
Place 1/4 cup of the taco filling in each taco shell. Top with 1
tablespoon of shredded cheddar, lettuce, tomato, avocado and olives.
Serves 6.
APRICOT DESSERT
QUESADILLA
1/2 cup light cream cheese, whipped
1 tablespoon sugar
1/2 teaspoon lemon peel, grated (zest)
1 teaspoon fresh lemon juice
4 medium fat-free flour tortillas, 6 inches in diameter
4 medium apricots, sliced into thin wedges
2 servings cooking spray, butter-flavored
1 tablespoon powdered sugar
Stir cream cheese, granulated sugar, zest and juice together in a
medium bowl. Spread mixture on one half of each tortilla, layer with
apricot slices and fold in half.
Coat a 12-inch nonstick skillet with cooking spray. Arrange 2 folded
tortillas in skillet; sauté over medium heat until golden, flipping
once, about 4 to 5 minutes on the first side and 1 or 2 minutes on the
other side. Remove from pan, cover to keep warm and brown remaining 2
tortillas.
Cut each tortilla in half to form quarter wedges, place on a serving
platter, dust with powdered sugar (use a sieve) and serve. Yields 2
wedges per serving. 4 servings. Points per serving 3
Source: http://www.weightwatchers.com
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SOUTH OF THE BORDER SLOPPY JOES
2 tsp oil, cooking
2 medium onion(s)
1 medium green sweet pepper
1/2 cup(s) corn, whole kernel
2 large garlic clove
1 jalapeno pepper
1 lb turkey, ground
1 tsp chili powder
1 tsp cumin, ground
1 tsp oregano, dried
3/4 cup(s) ketchup
4 tsp Worcestershire sauce
6 10" tortillas
Pickles, dill slices
In a very large nonstick skillet, heat oil over medium-high heat. Add
onion, sweet pepper, corn, garlic, and jalapeño pepper. Cook for 4 to 5
minutes or until onion is tender, stirring occasionally. Stir in
chicken or turkey, chili powder, cumin, and oregano. Cook for 5 to 6
minutes more or until chicken or turkey is no longer pink. Stir in
ketchup and Worcestershire sauce; heat through. Divide mixture among
tortillas and roll up.
Nutrition per Serving):
280 Calories, 1g Saturated Fat, 644mg Sodium, 6g Total Fat, 44mg
Cholesterol, 23g Protein, 35g Carbs, 4g Dietary Fiber
Exchanges: 1 Vegetable (Non-Starchy), 2 Starch, 2 Lean Meat, 1/2 Fat
2 1/2 carb choices
CHICKEN TACOS
12 ounces chicken, breast
1/2 cup orange juice
1/4 cup cilantro
1 teaspoon lime peel
2 tablespoon lime juice
1 jalapeno pepper
3 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoon cooking oil
1 medium red bell pepper
1 cup whole kernel corn,frozen
1 1/2 teaspoon cornstarch
8 medium corn tortillas
1/2 cup sour cream, light or fat-free
Place chicken in a plastic bag set in a shallow dish. For marinade, in
a small bowl combine orange juice, cilantro, lime peel, lime juice,
jalapeño pepper, garlic, salt, and black pepper. Pour over chicken;
seal bag. Marinate in the refrigerator for 1 to 2 hours, turning bag
occasionally.
Drain chicken, reserving marinade. In a large nonstick skillet heat oil
over medium-high heat. Add sweet pepper strips; cook and stir until
crisp-tender. Remove sweet pepper strips.
Add chicken to skillet. Cook and stir for 3 to 4 minutes or until
chicken is tender and no longer pink. Stir in corn; heat through.
Combine the marinade and cornstarch; add to chicken mixture. Cook and
stir until thickened and bubbly. Cook and stir for 2 minutes more.
Return sweet pepper strips to skillet; stir to combine.
Wrap tortillas in microwave-safe paper towels. Microwave on 100% power
(high) for 45 to 60 seconds or until warm. Divide the chicken mixture
among tortillas and top with sour cream. Fold the tortillas over
chicken mixture.
Nutritional Info (Per serving):
Calories: 362, Saturated Fat: 3g, Sodium: 138mg, Dietary Fiber: 4g,
Total Fat: 9g, Carbs: 47g, Sugars: 6g, Cholesterol: 61mg, Protein: 26g
Exchanges: Vegetable: 0.5, Fruit: 0.5, Starch: 2.5, Lean Meat: 2.5,
Fat: 1
Carb Choices: 3
CINNAMON TORTILLAS
1 packet sugar substitute or equivalent of 2 tsp sugar
1/8 teaspoon ground cinnamon
1 (6-inch) fat-free flour tortilla
Nonstick cooking spray
1 tablespoon reduced-fat soft cream cheese
1/3 cup fresh strawberry slices
Combine sugar substitute and cinnamon in cup; mix well. Heat large
nonstick skillet over medium heat. Lightly coat one side of tortilla
with nonstick cooking spray; sprinkle with cinnamon mixture. Place
tortilla, cinnamon side down, in hot skillet. Cook 2 minutes or until
lightly browned. Remove from skillet. Spread uncooked side of tortilla
with cream cheese; arrange strawberries down center of tortilla. Rool
up tortilla, or fold, to serve. Makes 1 Serving.
Dietary Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat
Nutrients Per Serving:
114 Calories
3 g Total Fat
2 g Saturated Fat
4 g Protein
18 g Carbohydrate
8 mg Cholesterol
7 g Fiber
256 mg Sodium
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TASTY TOSTADAS
1 8 ounce can of refried beans
2 beef patties
2 slices of onion
2 corn tortillas
Toppings:
Chopped lettuce
Chopped tomatoes
Sour cream
Sharp Cheddar cheese
Hot sauce
Heat beans. Cook beef patties on one side, turn and add sliced onion to
pan. Cook until patties and onions are done. Heat tortillas.
Place patty on tortilla, cover with beans and top with onion. Add
choice of toppings.
TEX-MEX BURGERS
1/2 pound lean ground beef
2 flour tortillas
tomato
Lettuce
Mayo
cheese
Form ground beef into two patties. Season to taste and fry or grill.
Heat tortillas, place cooked patty on tortilla, add accessories of
choice, fold tortilla in half and enjoy.
TOSTADAS
~Thank you, Barbara
4 corn tortillas, fried crisp
1 cup hot refried beans
1/2 cup shredded Monterrey Jack Cheese
1/2 to 3/4 cup ground beef, cooked
2 cups shredded lettuce
Avocado or tomato slices
Tomatillo Sauce
For each tostada, spread a warm tortilla with 3-4 tablespoons refried
beans. Sprinkle with cheese, cover with hot meat. Top with shredded
lettuce and garnish with avocado or tomato or both. Serve with sauce.
Note: shredded or thinly sliced cooked chicken, turkey or pork can be
substituted for the ground beef.
Tomatillo Sauce
1 onion, minced
3 cloves minced garlic
1 tablespoons peanut oil
1 can (14 ounce) tomatillos or 1 1/2 cups fresh tomatillos
1 can (7 ounce) chopped green chiles
1 chopped jalapeno
1/2 teaspoon sugar
salt to taste
Saute onion and garlic in oil until onion is clear. Combine with
tomatillos, chiles and jalapeno. Place in blender to make a coarse
puree. Place in saucepan, season with sugar and salt and add a bit of
water if sauce seems dry. Simmer over low heat until thick and
thoroughly cooked.. About 1/2 hour. Store in airtight container in the
refrigerator.
Note: for a milder sauce, seed jalapeno before adding to mixture.
ARIZONA FLATS
4 tablespoons sugar
2 teaspoons ground cinnamon
2 wheat flour tortillas (see note)
Vegetable oil, (for frying)
2 tablespoons butter, melted
2 scoop vanilla ice cream
Strawberries, sliced OR fresh peaches,sliced
2 tablespoons slivered almonds, toasted
(Please note): Cornmeal tortillas CAN NOT be substituted because they
do not take on the texture of pastry when fried.
Combine sugar and cinnamon and reserve. Heat oil in a skillet and fry
tortillas on both sides until golden brown and puffy. Drain on a paper
towel. Brush tortillas with melted butter, and sprinkle with cinnamon
sugar. Top with ice cream and garnish with fruit and nuts.
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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