Ingredients are :12 corn tortillas
4 cups green chile sauce
3 cups minced, cooked chicken
1 lb jack cheese, grated
1/4 cup minced onion, (optional)
16 oz sour cream
1 salt to taste

1/4 cup olive oil
1 clove garlic, minced
1/2 cup minced onion (optional)
1 tablespoon flour
1 cup water
1 cup chopped green chiles
salt to taste And the recipe is Saute garlic and onion in oil in a heavy saucepan. Blend in flour
with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

Ingredients are :2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 Tablespoon lard or vegetable shortening
1/2 cup warm water And the recipe is Mix flour, baking powder and salt in a medium bowl. Cut in shortening until it is in pieces the size of small peas. Stir in water and mix well. On a floured surface, knead dough 5 minutes. Divide into 12 round balls. Cover and let rest 30 minutes. Pat dough balls into flat round discs and, on a floured surface, roll each into a very thin 8″ circle. Bake tortillas on a hot ungreased griddle or cast iron skillet until brown spots appear, about 1 minute on each side. While cooking, punch down any air bubbles with a well-protected hand. Wrap tortillas in a clean dish towel to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in 350 degree oven.

Ingredients are :20 oz top sirloin steak
2 tb vegetable oil
1/2 ts dried leaf oregano, crushed
1/2 ts salt
1/4 ts coarsely ground pepper
1/4 c orange juice
1 tb lime juice
2 ts cider vinegar
2 orange slices, 1/2″ thick And the recipe is Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally.

To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak.

Ingredients are :1 1/2 cups beef; shredded cooked
1 1/2 cup sharp cheese; shredded
1/2 cup onion; chopped
1 cup cream of mushroom soup
1 cup tomato soup
10 oz enchilada sauce; mild
12 corn tortillas And the recipe is Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and sauce. Dip tortillas in hot oil a few seconds on each side to soften.

Top each with a heaping tablespoon beef mixture, roll up and place seam side down in 13×9″ baking dish. Pour sauce over and top with 1 cup cheese. Bake at 350 for 1/2 hour.

Ingredients are :2 cups cooked black beans or 1 can
1/4 medium onion
minced garlic (to taste)
4 cups of steamed rice
2 teaspoons of black pepper And the recipe is Bring the black beans to a simmer in their own juices. Use fresh
garlic and slice it very fine so it nearly dissappears when you
add it to the beans with the pepper. After abouit five minutes,
add the onions. When serving use twice as much rice as beans and about a third as much lettuce, all wrapped in a flour tortilla.

Ingredients are :8 to 10 7-inch green chiles (Anaheims, poblanos), roasted and peeled
3/4 pound grated mild Cheddar (about 3 cups)
1/2 cup all-purpose flour
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
vegetable shortening for frying
4 large egg yolks, beaten
4 large egg whites, beaten until foamy
1/4 pound grated sharp Cheddar (about 1 cup)
prepared salsa (optional) And the recipe is Preheat broiler. Carefully cut a lengthwise slit in each chile
and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles. In a large saucepan, heat 1/2 inch shortening to 3750F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes. With a slotted spoon transfer chiles (careful they are delicate!) to paper towels to drain. Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

Ingredients are :1 pound ground beef
1/2 cup chopped green onion
3/4 cup chopped green pepper
1 can (8 ounce) tomato sauce
1 can (4 ounce) chopped green chiles
1 tablespoon Worcestershire sauce
1 package (1 pound) cheese spread, cubed (Velveeta)
1 teaspoon ground red pepper
paprika to taste
unsalted corn chips And the recipe is Brown ground beef and drain. Add remaining ingredients except corn chips and simmer for 30 minutes. Serve with corn chips.

Ingredients are :2 avocados
2 tomatoes
1 medium onion
1 clove garlic
1 tablespoon chopped cilantro (fresh coriander leaf)
1 Teaspoon white wine or cider vinegar
1 level teaspoon sugar
salt
pepper to taste And the recipe is Peel and chop all ingredients, place in a food processor or blender
and whiz!

The sugar balances the vinegar which helps to preserve and maintain a good colour.

Leave covered in the fridge at least 4 hours for the flavours to
mature. Excellent with unflavoured tortilla chips.

Ingredients are :1 egg
1 slice of white bread
1/8 stick of margarine
1 pinch of salt
1 pinch of diced parsley And the recipe is Make a hole in the center of the slice of bread. Fry the bread on both sides until brown. Crack the egg into the hole in the bread. Add parsley and salt and cover the frying pan. Cook until the white of the egg is firm. (May be served with a salsa.)

Ingredients are :1 lb. Farmer John? Hot Louisiana Sausage
3 Tbsp. Olive Oil
1/2 cup Butter
2 large Yellow Onions chopped
1/2 cup Celery chopped
1 large Green Bell Pepper chopped
1 large Red Bell Pepper chopped
2 tsps. fresh Garlic minced
1 cup Mushrooms sliced
3/4 cup All-Purpose Flour
28 oz. canned Crushed Tomatoes
1/2 cup Chicken Broth
2 large Bay Leaves
2 Tbsp. dried Thyme
2 tsp. Salt
1 tsp. Black Pepper
1/2 tsp. Cayenne Pepper
1 lb. Medium-Sized Raw Shrimp peeled and deveined
1/4 cup fresh Parsley chopped
4 cups White Rice cooked
8 12 inch Mission? Flour Tortillas
1 1/2 cups Mozzarella Cheese grated And the recipe is 1. Preheat oven to 350 degrees F. Heat oil and butter in a large skillet. Saut? sausage until browned.
2. Add onions, celery and bell peppers, saut? 4 minutes. Add mushrooms and garlic and continue to cook until tender, about 8 minutes.
3. Add flour and cook for 3 minutes. Add tomatoes with juice and chicken broth. Add bay leaves, thyme, salt, pepper and cayenne. Continue to cook until thick, about 3 to 4 minutes.
4. Cover and place in oven for 45 minutes. Stir shrimp and parsley into Jambalaya, continue to cook for 5 more minutes.
5. Place 1/2 cup of white rice and 1 cup of Jambalaya on each tortilla. Garnish with cheese. Wrap and serve.