Tex-mex Enchiladas

12 corn tortillas
1 recipe Basic Tex-Mex Sauce
1 pound mild Cheddar cheese, grated
1 cup onion, minced (optional)

Soften the tortillas in hot vegetable oil. Place them on paper towels to drain. When they are cool enough to handle, immerse them in the sauce. Place about an ounce of cheese and some onion, if desired, just off center of each tortilla and roll the enchiladas. Place 3 enchiladas on each of 4 ovenproof serving plates. Top the enchiladas liberally with the sauce and add more cheese and onion, if used. Place plates in a preheated 350 degrees F oven for 10 minutes.

Serve the enchiladas with rice and refried beans. You can garnish the beans with a little grated cheese and stick a couple tortilla chips in them.

Tortilla Espanola

2 tablespoons olive oil
6 medium potatoes, peeled and thinly sliced
1 large onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 large eggs
1/2 teaspoon salt
2 tablespoons olive oil

Heat 2 tablespoons olive oil in cast iron skillet. Add next 4 ingredients. Cook, stirring constantly, over medium heat 4 to 5 minutes; cover and cook 5 minutes or until potatoes are soft, but not browned.

Combine eggs and 1/2 teaspoon salt in a large bowl; beat until frothy. stir in potato mixture.

Heat clean cast iron skillet until hot enough to sizzle a drop of water. Add 2 tablespoons olive oil; rotate pan to coat bottom and sides. Pour egg mixture into skillet. Cook 5 minutes over medium-low heat.

Bake at 375 degrees F for 10 minutes or until set. Loosen with a spatula; invert onto serving plate. Cut into wedges to serve.

Tortilla Quiche

1 (12-inch) flour tortilla
1 1/2 cups grated Monterey jack cheese
1 cup grated sharp Cheddar cheese
2 roasted green chiles, skins and seeds removed,
    chopped, or 1 (4 ounce) can chopped green chiles
3 eggs
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon cumin

Preheat oven to 350 degrees F.

Place tortilla in bottom of a lightly greased 10-inch pie plate. Sprinkle Jack cheese and half of Cheddar cheese over tortilla. Sprinkle chiles over cheese.

Beat eggs, sour cream, salt and cumin. Pour over chiles and top with the remaining Cheddar cheese. Bake for 45 minutes.

Let sit 10 minutes before cutting. Makes 6 servings.

Cottage Cheese-dill Bread

2 packages dry yeast
2 teaspoons granulated sugar
1/2 cup warm water (105 to 115 degrees F)
2 cups small-curd cottage cheese
2 eggs, beaten
2 tablespoons granulated sugar
2 tablespoons dried whole dill weed
2 tablespoons finely chopped onion
1 teaspoon baking powder
1 teaspoon salt
4 1/2 cups all-purpose flour
Butter or margarine, melted

Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes.

Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.

Turn dough out onto a well-floured surface, and knead 8 to 10 minutes or until smooth and elastic (dough will be sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F) free from drafts, one hour or until doubled in bulk.

Punch dough down, and divide in half. Shape each portion into a loaf. Place in t wo well-greased 9 x 5-inch loaf pans. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped.

Remove loaves from pans; brush with melted butter. Cool completely on wire racks.

Vegetarian Chimichangas

4 to 6 eggs (warmed to room temperature)
1 tablespoon butter
1 heaping cup fresh vegetables, diced
4 to 6 flour tortillas
1 cup shredded Monterey jack cheese
Sharp cheese
Hot or mild salsa, to taste
Sour cream
Avocados

Beat egg together until frothy.

Melt butter in heated skillet. Add choice of onion, green bell or chile peppers, mushrooms, potatoes, zucchini or bean sprouts. Stir until cooked crisp.

Add beaten eggs and scramble together. Remove from heat.

Place warmed tortillas on baking sheet. Fill with vegetables, allowing space to fold over edges. Fasten each with wooden picks. Lightly brown in 350 degrees F oven. Remove wooden pick. Top with cheese and salsa. Garnish with sour cream and avocados.

Cream Cheese And Salsa Bread

Source: Bryan Woolley, teacher at Sur La Table

Dough
2 cups water
1 tablespoon yeast
2 teaspoons salt
16 ounces cream cheese
2 cups salsa
3 tablespoons butter
1/2 cup cornmeal
6-8 cups unbleached bread flour

In a large mixing bowl combine water, yeast, cream cheese, salsa, butter, cornmeal and 3 cups of flour. Mix for 5 minutes. Add salt to the mixture and continue adding flour until mixture pulls together into a soft dough. Knead for 5 minutes. Once the dough has been kneaded for 5 minutes, oil the top of the dough and allow to rise until doubled.

Shape dough into desired shapes and allow to double in size once again. Bake dough in a 400 degree F oven for approximately 25 minutes or until the internal temperature reaches at least 190 degrees F.

Seeded Bread Sticks

1 (16 ounce) loaf frozen white or whole wheat bread dough
    thawed according to package directions until pliable
Kosher salt
Caraway seeds
Poppy seeds
1 large egg yolk, beaten with 1 tablespoon water

Lightly flour a working surface. Cut the dough into 12 equal pieces. Roll and stretch each piece, first rolling between the palms of your hands and then on the working surface to measure about 11 or 12 inches. Set aside on a lightly floured surface.

Sprinkle a light coating of salt and caraway and poppy seeds on separate pieces of wax paper. Brush the sticks on all sides with the egg mixture, then roll some of the sticks into each kind of coating. As they are coated, place the sticks about 1 inch apart on two baking sheets that have been lightly greased or coated with nonstick vegetable spray. The wax paper will have to be re-salted and re-seeded several times. Cover the coated sticks with a towel and let ris e in a warm place out of drafts until slightly puffy, about 15 minutes.

Preheat the oven to 375 degrees F. Bake the bread sticks in the center of the oven for 15 to 20 minutes, or until lightly browned. Remove from the baking sheets and cool on wire racks. Store tightly wrapped. The bread sticks will keep well for a couple days. Reheat at 350 degrees F, loosely wrapped in aluminum foil, for about 10 minutes.

Yield: 12 bread sticks

Cheese Pepper Bread

1 package dry yeast
1/4 cup hot water
2 1/3 cups flour, divided
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 cup sour cream
1 egg
1 cup grated Cheddar cheese
1/2 teaspoon pepper

Grease 2 (1 pound) coffee cans. In large mixing bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour. Add salt, sugar, baking soda, sour cream and egg. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high speed, scraping bowl occasionally. Stir in remaining flour, cheese and pepper. Divide batter between cans. Let rise in warm place for 50 minutes. Bake at 350 degrees F for 40 minutes (or until golden brown). Immediately remove from cans.

Cool slightly before slicing. Makes 2 loaves.

Variation
Add 1 tablespoon dehydrated minced onion to batter.

Black Bean Burritos

You can also use pinto beans in place of black beans, or a mixture of the two.

10 tortillas, soft-taco size
4 cups black beans or pinto beans (2 16-ounce cans)
1 (4 ounce) jar chopped green chilies
Salt and pepper
2 cups Cheddar cheese, shredded
1 cup salsa

Preheat oven to 350 degrees F.

Heat tortillas in microwave per package directions.

Using a mixer, food processor, or potato masher, mash beans, chilies, salt, and pepper to desired consistency.

Spread 1/2 cup salsa in the bottom of a 13 x 9-inch baking pan. Spread 2 tablespoons of bean mixture across a tortilla; sprinkle with cheese and salsa. Roll up tortilla, leaving ends open, and place in baking dish, seam side down. Repeat with remaining tortillas. Spread remaining salsa over burritos; sprinkle with remaining cheese. Bake 20 minutes, until heated through.

Cheese Enchiladas

Enchilada Sauce
2 tablespoons lard
2 tablespoons flour
1/4 cup mild chili powder
1/4 cup hot chili powder
2 cups beef stock base
Pinch of Mexican oregano
Pinch of cumin
Pinch of salt
Pinch of garlic powder

Melt lard. Add flour, stirring constantly until flour begins to brown. Remove from heat at once. Add chili powders, then stir in beef stock base. Continue to stir over heat. Season with remaining ingredients. Cook 15 minutes, stirring constantly.

Dip soft-fried corn tortilla in sauce 2/3 of the way down into tortilla. Sprinkle tortilla with diced onion and shredded cheese. Roll up. Layer with Enchilada Sauce generously. Sprinkle with shredded cheese, then onion. Place in oven for 15 minutes at 325 degrees F.

Serve garnished with lettuce, chopped scallions and chopped tomato.

Jam And Cheese Loaf

1 package dry yeast
1/2 cup warm water (105 to 115 degrees F)
2 1/2 cups biscuit baking mix
1 tablespoon granulated sugar
1 egg, beaten
8 ounces cream cheese
1/3 cup granulated sugar
1 tablespoon lemon juice
1/4 cup strawberry preserves

Dissolve yeast in warm water, let stand 5 minutes. Add biscuit mix, 1 tablespoon sugar and egg, stir well. Turn dough out onto a floured surface, and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top; cover and chill 8 hours.

Punch dough down, and turn out onto a lightly greased baking sheet; roll into a14 x 9-inch rectangle.

Combine cream cheese, 1/3 cup sugar and lemon juice; beat at medium speed with electric mixer until smooth. Spread mixture 2 inches wide lengthwise down center of dough. Make 3-inch cuts into dough at 1-inch intervals on long sides. Fold and over-lap strips diagonally over filling in a braided fashion. Cover and let rise in a warm place (85 degrees F), free from drafts, for 45 minutes or until doubled in bulk.

Bake at 350 degrees F for 20 minutes.

Remove from oven, spoon preserves down center. Return to oven an additional 5 minutes.

Remove from oven and let stand 10 minutes before serving.

Makes one 14-inch loaf.

Grilled Rice And Bean Burritos

Source: Reynolds Wrap Kitchens

4 (10- to 12-inch) flour tortillas
1 (16 ounce) can refried beans
1 1/3 cups cooked rice
1 1/3 cups shredded Cheddar cheese
1 1/3 cups salsa
1/2 cup chopped green onion
2 tablespoons fresh cilantro leaves

Heat grill. Tear off four 12-inch sheets of heavy-duty aluminum foil; set aside. Warm tortillas. Spread quarter of the beans in center of each tortilla. Top each with remaining ingredients. Wrap filling in tortillas burrito-style.

Center burritos, seam-side-down, on foil sheets. Bring edges of foil together over burritos. Fold foil down, allowing space for heat circulation and expansion. Fold in ends to seal. Place foil packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Cover grill. Grill, turning once halfway through cooking, until heated through and cheese is melted, 12 to 16 minutes.

Serves 4.

Nopalitos Con Chile (cactus Chile)

2 pounds cleaned nopales
1 onion, sliced 1/8-inch thick
1/8 cup corn oil or olive oil
2 jalapeno chiles
2 Serrano chiles
1/2 bulb garlic
1 cup cilantro
Salt to taste

Clean and dice nopales. Chop onion into similar sized pieces and place in a large oiled skillet and begin to fry. Add garlic and chiles and salt. Cover and simmer until tender.

Serve over diced and toasted tortillas or a bed of rice.

Cafe Enchiladas

Vegetable oil
12 corn tortillas
Hot sauce
1 pound mozzarella cheese, grated
Shredded lettuce, for garnish
Chopped tomatoes, for garnish

Heat 1/2 inch oil in a small heavy skillet until it just begins to smoke. Using kitchen tongs soften the tortillas for a second or two. Remove tortillas to a paper towel to drain.

Pass the tortillas through the sauce to coat them lightly. Place about 1 ounce of cheese on each tortilla, wrap loosely, and place 3 on each of 4 ovenproof serving plates. Top the enchiladas with more cheese and bake at 375 degrees F for 10 minutes, or until the cheese is melted.

Serve with refried beans rice, and a garnish of shredded lettuce and chopped tomatoes.

Dakota Bread

1 package active dry yeast
1/2 cup warm water (105 degrees F)
2 tablespoons sunflower oil
1 egg
1/2 cup cottage cheese
1/4 cup honey
1 teaspoon salt
2 to 2 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup rolled oats
Cornmeal
1 egg white

Sprinkle yeast in warm water. Stir to dissolve.

In a large bowl, mix sunflower oil, egg, cottage cheese, honey and salt. Add dissolved yeast and 2 cups bread flour, beating until flour is moistened. Gradually stir in whole wheat flour, wheat germ, rye flour and oats, plus enough bread flour to make a soft dough.

On a floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in greased bowl, cover loosely with oiled plastic wrap. Let rise in warm place until doubled in size, about 30 minutes.

Punch down dough. Shape into one round loaf. Place in a greased glass p ie pan sprinkled with cornmeal. Cover with oiled plastic wrap and let rise until doubled in size, about 1 hour.

Brush with egg white and sprinkle with wheat germ. Bake at 350 degrees F for 30 minutes. If loaf is becoming too dark, cover loosely with foil the last 10-15 minutes of baking. Remove from pie pan and cool on a wire rack.

Yield: 1 (2-pound) loaf