March 22nd, 2008 by alice
Tags: Tacoritos
INGREDIENTS
- 2-3cups texasred enchilada sauce(1 batch Texas Red Enchilada Sauce)
-
Topping
- 1cuptomatoes, diced
- 1 (4 1/2 ounce)candiced green chilies
- 1/4cuponions, minced
-
Filling
- 1lbpork sausage
- 1lbground chuck
- 1/4cuponions, chopped
- 1 (10 ounce)cangreen enchilada sauce
- 1cuprefried beans
- 8-12flour tortillas
- 1lbcheddar cheese, shredded
DIRECTIONS
- Prepare enchilada sauce as directed - leave in pad, set aside.
- Topping:.
- Crush tomatoes, add chilis & onion.Mix well.
- Filling:.
- Brown sausage, ground chuck & chopped onion in a large skillet.Drain excess fat.Add green chili sauce & refried beans, mix until blended.
- Prepare a 13 x 9 dish by placing a thin layer of the enchilada sauce on the bottom to prevent the food from sticking.
- Fill each tortill with approximately 1/3 cup of filling, top with shredded cheese.Roll up tortilla cigar fashion and place seam side down in dish.
- Top with the remaining sauce, sprinkle with cheese.
- Bake 10-15 minutes until cheese melts.
- Serve with topping and sour cream if desired.
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March 22nd, 2008 by alice
Tags: Bread, Buttermilk, Honey, Oat
INGREDIENTS
- 9ounceswarm water
- 1/4cupdry buttermilk
- 2tablespoonsolive oil
- 1/2cuphoney
- 1teaspoonsalt
- 1cuprolled oats
- 3cupswhole wheat flour
- 2tablespoonsnonfat dry milk powder
- 1tablespoonground flax seeds
- 1/4cupvital wheat gluten
- 2 1/2teaspoonsbread machine yeast
DIRECTIONS
- Put ingredients on bread machine in the order your machine manual suggests( I use the order listed above).
- Set the machine to the whole wheat cycle, and set crust color to light(trust me on this, the honey in the dough browns really easily.) This recipe makes a 2 lb loaf.
- Let her rip!
- During the kneading cycle, check the consistency of the doughball-it should be smooth, and when you touch it, you should not come away with any dough residue on your fingers. If its too dry, add water 1 tablespoon at a time. If its too wet, add flour 1 tablespoon at a time.
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March 22nd, 2008 by alice
Tags: Dip, Russian
INGREDIENTS
- 1/2cup bottledRussian salad dressing
- 1cupsour cream
- 1/2teaspoonworcestershire sauce
- 1tablespoon choppedparsley (optional)
DIRECTIONS
- Mix first 3 ingredients.
- Chill 1 hour or more.
- Before serving, stir in parsley,if desired.
- Serve with chips or crackers.
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March 22nd, 2008 by alice
Tags: Crunchysian, Slaw
INGREDIENTS
- 1/2headcabbage
- 1/2cupbutter
- 1/2cupslivered almonds
- 1/4cupwhite sesame seeds
- 6ouncesramen noodles
- 1cupcanola oil
- 1/2cupvinegar
- 3tablespoonssoy sauce
- 1/2cupSplenda sugar substituteor sugar
DIRECTIONS
- Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
- Melt 1 stick of butter.
- While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard.
- Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
- Shred 1/2 of the head of cabbage and set aside.
- When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.
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March 22nd, 2008 by alice
Tags: Jans, Salad, Summer
INGREDIENTS
- 1/2lbbacon, fried crisp and crumbled
- 1headlettuce
- 1smallpurple onion, sliced thin
- 1headcauliflower, sliced thin
- 1 1/3cupsHellmann’s mayonnaise
- 4tablespoonssugar
- parmesan cheese
DIRECTIONS
- Use a glass 9×13 pan.
- Brreak lettuce into bite size pieces and layer on bottom; add bacon, onion and cauliflower.
- Mix mayonnaise and sugar, then spread on top.
- Top with Parmesan cheese.
- Cover with siran wrap.
- Refrigerate overnight.
- Cut into 12 servings.
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