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

1 1/3 cup plain yogurt
1/3 english cucumber
1/2 tsp salt
2 tsp olive oil
2 tsp lemon juice
1 garlic clove, minced
1/4 tsp pepper

Instructions:

Line sieve with double thickness of cheesecloth; set over bowl. Add
yogurt; refrigerate to drain for at least 3 hours or up to 24 hours
or until reduced to about 1 cup.

Peel and grate English cucumber into another sieve; sprinkle with
half of the salt. Let drain for 1 hour.

In small bowl, stir together drained yogurt and ...

4 tortilla, corn
2 tbsp oil
1/2 onion, chopped
4 oz green chile, chopped
2 cup chicken, cooked, shredded
6 cup chicken broth
1 tomato, peeled, seeded & chopped
2 tbsp lime juice
1 salt, to taste
1 lime, thin slices

Instructions:

Cut tortillas into 1/2" strips and fry in hot oil until crisp. Drain
and set aside. In a large saucepan, heat a small amount of oil and
add onions and green chiles. Saut# until just golden. Do not let
onions brown. Add the chicken broth ...

1 tbsp onion, minced
1 clove garlic, crushed
2 tbsp bacon drippings or lard
2 cup beef stock
1/4 tsp cumin, ground
1/4 cup jack cheese, grated
1/4 tsp cumin, ground
1/4 cup jack cheese, grated
4 cup crisp tostadas
3 whole,dried,crushed chiles>>
1 anaheim or other mild chile.

Instructions:

Saute the onion and garlic in the bacon drippings or lard in a med.
sized saucepan. Add the stock, chiles, and cumin and simmer until
the chiles are tender, abt. 30 min. Ladle ...

12 corn tortillas
1/3 cup lard, or shortening
1 cup onion, minced
2 tbsp lard, or shortening
4 canned green chilies, seeded and minced
1 cup heavy cream
1 cup tomato puree
1 salt
1/2 lb jack cheese, shredded
2 tbsp butter

Instructions:

Cut tortillas into thin strips with scissors or a knife. saute them
in lard until crisp but not browned. Drain and set aside.

To make sauce, saute onion in 2 tablespoons lard until transparent;
add chilies, cream and tomato puree.

30 oz can vegetarian refried beans
1/2 cup sour cream
4 oz can chopped green chilies,
1 drained
1/2 tsp ground cumin
3 10 inch flour tortillas
1 cup cheddar cheese, shredded
1 salsa (optional)

Instructions:

Preheat oven to 425. Grease 10 inch round casserole dish.

Combine beans, sour cream, chilies and cumin. Set aside.

Place one tortilla in bottom of prepared casserole. Top with half of
the bean mixture and one third of the cheese. Top with second
tortilla; ...

1/2 cup fresh tomato salsa or prepar salsa
1/2 cup sour cream or plain yogurt
1/4 cup chopped red bell pepper
1/2 cup finely chopped cooked chicke
8 fl tortillas (about 8 inches in diamet, er)
1/4 cup guacamole or frozen (thawed) guacam, ole
1/2 cup refried beans
1 cup shredded cheddar or monterey jack c, heese (4 ounces)

Instructions:

Heat oven to 350 degrees. Mix Fresh Tomato Salsa and sour cream.
Reserve half of the salsa mixture. Mix the remaining salsa ...

1 can spam luncheon meat (12 oz)
1 package cream cheese, softened (8oz)
1/3 cup chopped green onion
2 tbsp chopped fresh dill
3 flour tortillas (8)
1 medium cucumber, peeled and thinly sliced
1/4 cup sunflower seeds
1/2 cup alfalfa sprouts

Instructions:

In bowl, combine SPAM and cream cheese. Stir in green onion and dill.
Spread 1/3 of SPAM mixture evenly over each tortilla. Top with 1/3
each cucumber, sunflower seeds, and alfalfa sprouts. Roll up tortilla
jelly ...

1 cup olive oil, or a mixture of o
1 vegetable oil
4 each large potatoes, peeled and c
1 slices
1 each large onion, thinly sliced
1 coarse salt
4 each large eggs

Instructions:

Heat the oil in an 8 or 9- inch skillet and add the portato slices
one at a time so they don't stick togeather. Alternate layers of
potato and onion slices and salt the layers lightly. Cook slowly over
medium heat (the potatoes will really "boil" in the oil rather than
fry), lifting and ...

3 potatoes peeled & sliced
4 medium eggs
4 tbsp olive oil
1 salt to taste

Instructions:

In Spain, a tortilla is a peasant potato omlette. It is usually
eaten at room temperature, and is standard picnic food. It's cooked
in a medium sized sautee (or frying) pan and is round and solid;
serve it sliced in pie-shaped pieces.
Heat oil in pan, lower heat and sautee potatoes slowly until fairly
soft. Turn and "slice" at them often with spoon or metal spatula.
Scrape pan ...

1 can pinto beans (15oz), drained, rinsed
1 can black beans (15oz), drained, rinsed
1 can corn (16oz)
1 can chopped green chilies (4oz)
1 large onion, chopped
1 large green pepper, chopped
5 flour tortillas
1 cup monterey cheese, pre-shredded
1 cup cheddar cheese, pre-shredded
1 large jar salsa

Instructions:

FROM: Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 +
Files (1:3801/100))

Source: Tyler Morning News, Sept. 11, 1991 Yield: 4 Servings

Preheat ...