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

LYNN THOMAS DCQP82A

1 lb lean ground beef (up to 1 1/2 lbs)
1 small green pepper, chopped fine
1 small red pepper, chopped fine
1 medium onion, chopped
8 corn tortillas, cut in 6 wedges
1 can cheddar cheese soup, undiluted
1/2 package dry taco seasoning mix, * see note
3 medium tomatoes, chopped
1/4 cup dairy sour cream
2 cup lettuce, shredded
1/4 cup green onion, chopped
1/4 cup green pepper, chopped
1 avocado, peeled & chopped
1 individual tostada shells,
1 ...

1 lb beef, ground, lean
5 1/3 corn tortillas, each in 6 wedges
2/3 can cheddar cheese soup, undil.
2/3 package dry taco seasoning mix
2 medium tomato, chopped
3/16 cup sour cream, dairy
1 1/3 cup lettuce, shredded
1 any other desired toppings

Instructions:

Crumble one-fourth of ground beef into bottom of slow-cooker. Top with
one-fourth of tortilla wedges. In a small bowl, mix soup and taco mix.
Spread one-fourth of soup over tortillas. Sprinkle with one-fourth of
t ...

1/2 tsp ground cumin
1/4 tsp ground red pepper
1/2 tsp salt
3 tbsp melted margarine
8 each 6 tortilla<corn or flour>

Instructions:

In a small mixing bowl combine cumin, red pepper, and salt. Brush the
melted margarine over one side of each tortilla and sprinkle with the
mixture. Brush each tortilla lightly to distribute evenly. Make 2
stacks of the tortillas. Cut each stack into 1/2" wide strips. Place
tortilla strips in a single layer on an ungreased baking ...

1 can 15 oz pinto beans or 1 1/2 c
1 vegetable cooking spray*
1/2 cup chopped onion
1 clove garlic, minced
1/4 tsp ground cumin (sub. turmeric)
1/4 cup picante sauce
1 can 4 oz chopped green chiles
4 8 wh.wheat flour tortillas
3/4 cup shred. monterey jack cheese
2 tbsp sliced ripe olives
2 cup shredded lettuce
1 medium tomato, chopped
1 hot green pepper slices, opt

Instructions:

* Bean mixture required extra liquid - used vegetable oil

Place pinto beans in a ...

1 cup corn-meal
3 tsp baking powder
3/4 cup milk
1/2 tsp salt
1 tbsp shortening

Instructions:

Pour boiling salted water over corn-meal and stir. When corn-meal is
cool enough to handle, shape into thin flat cakes and cook on an
un-oiled hot griddle until brown on both sides. 8 servings. Lillian
Barker Smith, Memphis, TN.

Servings: 8

4 cup flour
2/3 cup shortening
2 tsp salt
1 tsp baking soda hot water

Instructions:

Mix all dry ingredients.Blend shortening with pastry blender or
fingers. Pour hot water and mix to a thick dough. (Water must be
poured all at once.) Knead on a bread board until soft and pliable.
Allow dough to stand for 20 minutes. Preheat ungreased griddle. Make
dough balls (size of golf ball) and form into flat patties. Roll out
on bread board until the patty is round and thin. ...

1/4 lb lard or shortening (1/2 cup)
1 lb unbleached flour, sifted
2 tsp salt
1 cup hot water

Instructions:

Using the fingers, rub the fat well into the flour. Dissolve the salt
in the water and add it to the flour mixture. Knead the dough wll for
about 3 minutes. Set it aside, covered, for at least 2 hours. Do not
refrigerate. Heat the griddle over a medium flame. Knead the dough
again for a minute or so, then take a piece of the dough and roll it
inot a ball about

2 cup flour, all-purpose
1 tsp salt
1 tsp baking powder
1 tbsp lard
3/4 cup water, cold

Instructions:

Thoroughly mix dry ingredients. Cut in lard and enough water to
make a stiff dough. Divide into balls about the size of small eggs
and roll out on a lightly floured board, making them as thin as
possible. Bake about 2 minutes on each side on an ungreased comal or
griddle.
MM and upload by DonW1948@aol.com / CBMC

Servings: 12

1 kg corn fluor, in mexico we use
1 mimsa or maseca
4 or 5 cups of water

Instructions:

The Yield depends to the size of tortillas. Mix the fluor with the
water, adding water as you needed, the dough will be done when you
easy can make a little ball with your hands, make the balls and do
the tortillas with a rolling pin, or with the machine for make
tortillas, then cook in a "comal" the comal must be hot; if you do
not have "comal, you can use something with ...

1 cup corn kernels, fresh, cut
1 ; 2 ears of corn or 1 cup
1 ; thoroughly defrosted froz
1 ; corn kernels
1/3 cup vegetable oil
8 egg
2 tbsp flour
1 1/2 tsp salt
1/2 tsp black pepper, freshly ground
6 tbsp butter
1/2 cup sour cream
2 tbsp parsley, fresh, finely
1 ; chopped

Instructions:

With paper towels, pat the corn kernels completely dry. In a heavy 8
to 10 inch skillet, heat the oil over moderate heat until a light
haze forms above it. Drop in the corn and ...