Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

3 cup unsifted flour
1 tsp baking powder
1/4 cup shortening or lard
1 cup lukewarm water
1 shortening or lard

Instructions:

Put flour and baking powder in bowl and mix. Cut shortening into
flour with pastry blender until size of peas. Add water gradually.
Stir until dough is stiff. Form into a ball and knead thoroughly
until smooth on a lightly floured board. At this point you can
grease the surface of the dough, cover tightly and refrigerate for as
long as 24 ...

3 cup sour cream
1 package chocolate chips
10 (8 inch) flour tortillas
1/4 cup powdered sugar fruit jam

Instructions:

Melt 1 package chocolate chips and mix with 2 cups sour cream. Let
cool and spread 1/3 cup on each tortilla (layer them). Finish with
tortillas. Do not put chocolate on top. Chill. Mix 1 cup sour cream
with 1/4 cup powdered sugar and ice cake. Chill. Before serving,
garnish with fruit jam. Keep refrigerated. Flavor improves if
allowed to stand 1

4 cup flour
2 tbsp lard
1/2 cup warm milk
1 tbsp baking powder
1 tsp salt

Instructions:

Mix all dry ingredients and sift. Mix in lard. Add milk gradually.
Knead til smooth. Roll in pieces. roll out flat very thin. Cook on
griddle until lightly spotted.

Servings: 6

4 large flour tortillas
2 oz crumbed goat cheese
1/2 tomato, minced
1 jalapeno, minced
2 oz grated queso blanco
2 tbsp minced red bell pepper
2 tbsp finely chopped cilantro
1/8 tsp hot chili powder
2 oz monterey jack cheese, thinly sliced
2 to 3 tb cooked black beans

Instructions:

Using a cookie cutter, cut 6 rounds out of each tortilla and make a
1/2 inch cut at opposite sides of each one. Press the 24 rounds into
mini muffin tins. Preheat oven to 440 degrees F.

F ...

1 package flour tortillas, jumbo sized, fat-free
2 package cream cheese, fat-free
1 can rotel tomatoes with chilies, drained
4 each green onions, finely chopped

Instructions:

Mix the cream cheese, rotel tomatoes w/chilies and green onions to
make a paste...you may need a little of the juice drained from the
rotel, so reserve it just in case.

Spread the mixture about 1/4 inch thick on tortillas. Refrigerate for
about an hour before slicing. For Christmas, you can ...

BRINE

2 tbsp salt
1 tsp cayenne
1 juice of 1 lime
2 cup water
2 tbsp vegetable oil
12 stale corn tortillas

Instructions:

Preheat the oven to 325 degrees. In a medium saucepan, mix the brine
ingredients, warm over a low heat and whisk thoroughly. Cut the stale
tortillas into strips or wedges. (If the tortillas are fresh, dry
them by spreading them on a baking sheet and letting them sit out,
room temperature, for 1 hour or more.) Briefly dip the tortilla
pie ...

4 slices bacon
2 tsp sliced green onions/tops
3/4 tsp salt
1 dash pepper
3 med. potatoes
1 tbsp snipped parsley
1/8 tsp dried thyme, crushed
4 large eggs

Instructions:

In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine
reserved drippings, peeled, thinly sliced potatoes, onion, parsley,
salt, thyme and pepper. Cover tightly; cook over low heat til
potatoes are barely tender, 20 to 25 ...

1 no ingredients

Instructions:

3 c Salsa de Chile Colorado
12 blue corn tortillas
: Vegetable oil
2 c Chicken -- Cooked And Diced
2 c grated Monterey Jack cheese
1/2 c pine nuts toasted
: Cilantro -- finely diced
1/2 red onion -- diced
12 limes -- cut into wedges

Make the Salsa de Chile Colorado: Preheat the oven to 350 degrees. In
a mediumsize skillet, over a medium heat, fry each tortilla in a
little of the oil until just cooked, ...

1 1/2 cup blue corn meal
1 1/2 cup boiling water
3/4 to 1 cup all purpose flour

Instructions:

You will need a medium-sized bowl, a griddle or heavy skillet at
least 8 inches in diameter, and a rolling pin.

Place corn meal in a bowl and pour boiling water over. Stir to mix
well. Let sit for fifteen minutes. Mix in one-half cup of all
purpose flour. Turn this mixture out onto a bread board spread with
1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the ...

2 cup spinach, firmly packed,
1 ; washed & chopped
2 cup cooked brown rice
1 cup frozen corn kernels
1/2 cup salsa
6 whole-wheat or corn tortilla

Instructions:

Place the spinach in a saucepan with only the water you washed it
in still clinging to the leaves. (If you washed the spinach the
night before, place the spinach in the sacuepan and sprinkle a little
water over the leaves.) Cook, stirring, until just wilted, about 2
minutes. Remove from the saucepan and ...