Greatest Recipes

42 oz Tofu, firm; frozed & thawed

20 Corn tortillas; * see note

Marinade: 1/3 c Soy sauce, low sodium

3 tb Tomato sauce; low-sodium

3 tb Peanut butter; ** see note

3 ts Onion powder

2 ts Chili powder

Enchilada sauce 1 lg Yellow onion; chopped

2 Garlic cloves; crushed

24 oz Tomato sauce; * see note

3 c Water

3 tb Chili powder

2 tb Cornstarch

1/4 c Water; cold

Preparation Time: 1:30 Squeeze the excess water from the thawed tofu and tear the tofu into pieces. Mix the next five ingredients together, pour over the tofu, and mix well. Cook and stir in a large saucepan over medium to high heat until slightly browned, stirring constantly. Set aside. To make the sauce, saute the onion and garlic in a small amount of water until translucent, add the remaining ingredients, and simmer over low heat for 30 minutes. Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring. Cook and stir until sauce boils and thickens. Preheat the oven to 350 degreees. Pour about 1 cup of the sauce into the bottom of a 15″ X 10″ baking dish or two smaller baking dishes. Place 1/3 cup of the tofu mixture down the center of each burrito shell, roll up, and place in the baking dish. Repeat until all burritos are filled and rolled. Pour the remaining enchilada sauce over the filled burritos and bake for 30 minutes. VARIATION: For added richness, sprinkle with some grated soy cheese and sliced olives before baking. Source: Unknown Posted by: Unknown [AOL] Hawk’s Kitchen Kollection - 1994

10 oz Frozen hash brown potatoes

(country-style) 3 tb Vegetable oil

Salt, to taste 8 oz Bulk light sausage

4 Eggs; beaten OR…

1 c -Egg substitute

4 Flour tortillas; warmed

(7- to 8-inch) 1/2 c Prepared tomato salsa

In large nonstick skillet cook hash browns in oil as package directs. Season with salt. In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat. Add eggs to skillet; cook and stir until eggs are set. To serve, spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa. Menu: Bell Pepper and Carrot Sticks, Broiled Grapefruit Halves Drizzled with Maple Syrup Nutritional Information Per Serving: 740 calories; 47 g fat; 255 mg cholesterol; 840 mg sodium; 63 g carbohydrate; 3 g fiber; 24 g protein. Source: The Potato Board

———————————-COOKIES———————————- 1/2 c Lard (NO SUBSTITUTION!)

1/4 c Sugar

2 tb Sweet sheery, such as

- Harvey’s Bristol Cream 2 tb Fresh orange juice

1 Egg yolk

3/4 c Unbleached all-purpose flour

———————————-COATING———————————- 1/2 c Sugar

1/2 ts Ground cinnamon

1/4 ts Ground cloves

These are a traditional Mexican cookie and must be made with lard to have the right consistency. So, eat a lot of oat bran the next day…don’t forgo one of the best cookies you will ever, ever eat. Position a rack in the upper and lower thirds of the oven and preheat the oven to 350F. In a mixer, whip the lard until it is light and creamy. Beat in the sugar, sherry, and orange juice. Beat in the egg yolk and then the flour. Roll the dough out between layers of waxed paper to a thickness of 1/2-inch. Cut out cookies in whatever shapes you wish, transferring them

to ungreased baking sheets. Bake them 12 to 15 minutes, exchanging the position of the sheets on the racks from top to bottom and from front to back at the halfway point, until the cookies are crisp and lightly colored. For the coating, mix the sugar, cinnamon, and cloves in a wide shallow dish (like a pie plate). Carefully dredge the cookies in the spiced sugar while they are warm. Cool completely on a rack. Store at room temperature in airtight tins.

2 tb Olive oil

1 c Ham — diced

2 Eggs

1 sm Onion — diced

ds Salt ds Pepper 2 tb Butter

1/4 c White flour

1/2 c Colby jack cheese — shredded

3/4 c Milk

Salsa

Saute ham and onion in olive oil. Add eggs and scramble. In small pan, heat butter and whisk in flour. Slowly add milk while whisking. Heat until thickened and bubbly. Salt and pepper to taste. Heat tortillas on a griddle until soft and pliable, but do not allow to harden. Divide the egg mixture into three tortillas and roll. Pour the white sauce over and top with cheese. Serve with salsa on the side.

1 lb Chicken breast, boneless

- and skinless 2 tb Oil

1/2 ts Cumin

4 Cardamom seeds

1 Thai chile

2 Cloves

2 md Onion, finely chopped

3 Tomato, whole peeled

1 ts Ginger paste

1 ts Garlic paste

2 ts Soy sauce

1 1/2 ts Garam masala

1 ts Chilli powder

1/4 ts Pepper

3/4 c Water

Clean the chicken, making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the Thai chile (be careful of the fumes) and cloves. Add the chopped onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce. Cook together until all has a pasty texture. Add remaining spices and mix well. Put in the chicken, and stir until coated well with the paste. Cook for five to seven minutes, then add the water. Cover and cook until tender, about 20 minutes. Remove the chile before serving. Garlish with fresh cilantro and serve with cooked rice. Poonam Dhawan, Austin American-Statesman, 5/20/92 Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking

1 lb Boneless chicken breast

-halves Chili powder,salt and pepper 1 Ripe avocado

1 tb Fresh lime juice

1/2 c Chunky salsa

1 Tomato,chopped

2 Green onions with

-tops,thinly sliced 4 Heated corn tortillas or

-lettuce leaves Arrange chicken around the edges of a 9″ pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set aside. Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2″ strips and arrange on tortillas, making 4 servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated. Makes 4 servings.