Enchilada Torte
Ingredients & Directions 1 lb Ground turkey; thawed if -frozen 1 md Onion; chopped 1/4 ts Green bell pepper; chopped 1 ts Garlic; minced 1 cn (8 ounce) tomato sauce 1/2 c Mild enchilada sauce 2 ts Chili powder 1/2 ts Cumin 1/2 cn (4 ounces) mild chopped -green chilies Chopped jalapenos; (opt.) 4 Flour or corn tortillas; -(6″) 2 c Grated cheddar & monterey -jack cheese; mixed Sour cream Lettuce Black olives Crumble thawed ground turkey in 1 1/2-2 qt. casserole or bowl. Add chopped onion and green pepper and minced garlic. Cover with wax paper. Microwave on High for 4-6 mins., stirring twice to break up chunks, until not pink. Stir in tomato sauce, enchilada suce, chili powder, cumin and chopped green chilies. Cover with wax paper. Microwave on high for 4 to 6 minutes. Stir once or twice until sauce is slightly thick and hot. To Assemble: Put 1 of tortillas in bottom of deep 1 1/2 qt. Microwave casserole. Top with 1/4 of sauce and 1/4 of cheese.Repeat,3 times, using all ingredients. Cover with wax paper. Microwave on High for 3-5 minutes. Cut into wedges. Serve with sour cream, lettuce and black olives. Busted by Christopher E. Eaves cea260@airmail.net Yields 6 Servings
100% Whole Wheat Bread (abm)
Ingredients & Directions 1 1/8 c Water 1 1/2 t Salt 3 c Whole Wheat Flour 2 t Active Dry Yeast 3 T Sugar This is pretty heavy bread, but I like it that way. For a better raise, try adding 1/3 cup of gluten, and you may need a bit more water, then. Use Whole Wheat mode. Timer ok. Note: Whole wheat varies greatly in how much water it absorbs. The amounts of water shown are the ones that work for me. Check on the dough after the first few minutes of kneading. If it is too thin, add flour, 1 T at the time. If the dough is too dry and does not form a smooth ball, add water, 1 T at the time. Since bread machines can handle relatively moist do, it is better to err on the moist side (which will result in heavier bread, if it is much too much). Yields 1 servings
Hawaiian Chocolate Chip Cookies
Ingredients & Directions 1 c Butter-flavored shortening 3/4 c Sugar 3/4 c Brown sugar 1 Egg 1 ts Vanilla 1 1/2 c Flour 1 ts Baking powder 1 ts Baking soda 1/8 ts Salt 2 c Quick oats 1 c Shredded coconut 1 c Macadamia nut bits 1 c Semi-sweet chocolate pieces Preheat electric oven to 325 F. In large bowl of electric mixer, cream shortening and sugars until light and fluffy. Add egg and vanilla; beat well. Sift flour with baking powder, baking soda, and salt; gradually mix into creamed mixture. Stir in remaining ingredients. Shape into 1-1/2 inch balls. Place on ungreased baking sheets and flatten with the bottom of a glass dipped in flour. Bake for 15 minutes or until lightly browned. Makes 3 dozen large cookies. Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal- Yields 36 Cookies
Read Lobster Cheese Biscuits
Ingredients & Directions —–WALDINE VAN GEFFEN -VGHC42A—– 1 c Milk 1/3 c Mayo 1 tb Sugar; or 3 pk Sweet & Low 2 c Self-rising flour 1/4 c Kraft’s American cheese; -grate Liquid margarine Garlic powder Kraft American Cheese food Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4c cheese food. Drop batter equally between 10 paper-lined muffin wells. Drizzle top of each with ts liquid margarine and dust each with a little garlic powder plus 1 scant ts additional cheese food. Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon. Yields 10 Servings
Delicatessen Black Bread
Ingredients & Directions 2 1/2 To 3 cup all purpose flour 2 c Rye flour 2 pk Fast acting yeast 2 c Whole bran cereal 1 tb Salt 1 tb Caraway seeds 2 ts Onion powder 1 1/2 c Milk 1/2 c Water 1/4 c Dark molasses 1/4 c Oil 1 Square (1-oz) unsweetened -chocolate 1/4 c Water 1/2 ts Cornstarch Caraway seeds In large mixer bowl, combine 1 cup all purpose flour, 1 cup rye flour, yeast, bran cereal, salt, caraway seed and onion powder; mix well. In saucepan, heat milk, 1/2 cup water, molasses, oil and chocolate until very warm (125-130 degrees; chocolate does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining rye flour and enough remaining all purpose flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. COver, let rise in warm place until double, 30-45 minutes. Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a round loaf. Place in greased 8 inch layer cake pans. Cover; let rise in warm place until almost doubled, about 15 minutes. Bake at 375 degrees for 40-45 minutes. Combine 1/4 cup water and cornstarch for glaze in small saucepan; heat to boiling. Brush on loaves 5 minutes before end of baking. Sprinkle caraway seeds on loaves, if desired. Return loaves to oven for 5 minutes or until glaze is glossy and loaves sound hollow when tapped. Remove from pans when cool. Yields 6 Servings
Quick Sugar And Cinnamon Coffee Cake
Ingredients & Directions 1 1/2 c Sifted cake flour 1/4 ts Salt 2 ts Baking powder 2/3 c Sugar 1/4 c Melted shortening 1 Egg 1/2 c Milk 1/2 ts Vanilla Topping: 4 tb Melted butter 1/4 c Sugar 1/2 ts Cinnamon Sift dry ingredients together. Add remaining ingredients. Beat altogether in mixing bowl on #3 speed about 2 minutes. Scrape sides & bottom of bowl while beating. Pour batter into 8″ square baking pan or deep 9″ layer cake pan. Bake 350 for 25 minutes. Remove from oven & put on topping. Topping: Brush warm cake with butter. Mix sugar & cinnamon together. Sprinkle over top. Return cake to oven & bake 5 minutes longer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Great Bread Spreads
Ingredients & Directions BETTER BUTTER Mix an equal amount of -butter and olive oil or -canola oil in a blender. -Store in refrigerator. This -butter substitute has 50% -less cholesterol and 50% -less saturated fat than -solid dairy butter INSTANT APRICOT BUTTER In blender, combine equal -amount of dried apricots -with water. Process till -smooth. -INSTANT PRUNE SPREAD- In blender, combine about -1/4 cup apple juice or -orange juice with handful -of pitted prunes. (Wonder- -ful topping for breads, -waffles, pancakes. AVOCADO SPREAD Lightly mash 1 avocado with – 1 big spoonful of salsa -for quick and colorful -topping, perfect for -Mexican cornbread. GARLIC AND HERB SPREAD 1/2 lb Firm tofu 1 Garlic clove (1 to 2); -pressed 2 ts Soy sauce 1/4 ts Dried basil 1/4 ts Dried oregano 1/4 ts Dried chives Blend tofu, garlic, and soy -sauce in blender; place in -bowl and stir in herbs. -Great with thinly sliced -raw veggies on savory -breads. OLIVADO SPREAD 2 1/2 tb Olive oil 2 Garlic cloves; pressed 1 1/2 c Black pitted olives Pinch each of dried oregano, -basil, rosemary and thyme In blender, blend olive oil -and garlic till smooth and -creamy. Add olives and -herbs and blend just until -spreadable. Serve with -herbed breads. -NUT BUTTERS- Many nut butters are now -available, including -peanut, almond, sesame -seed, cashew, pistachio, -and sunflower. These are -simple, high-protein -spreads that combine well -with many whole grain, -nutty, or sweet breads. See above. Just a tablespoon of nut butter on a slice of whole grain bread is a nutritious breakfast for the road. Yields 1 Recipe
