ipping your flour tortillas into this mixture.
Grab some flour tortillas and dip
ry.
I fried the flour tortillas in a frying pan with
b>flour (reserve the remaining flour for rolling out the dough) with the lard
Immerse tortillas one at a time in water. Let drain briefly, then lay flat.
If desired, sprinkle tops lightly with salt.
Cut each tortilla into 6 to 8 wedges.
Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap.
Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas.
(Store in an airtight bag until ready to serve.).
Boil and bone chicken; save broth.
Mix soups and Ro-Tel tomatoes together.
Saute bell pepper and onion in oleo.
Add 1 cup of broth to soup and tomatoes; set aside.
Line casserole dish with flour tortillas that have been dipped in boiling chicken broth.
Lay chicken on tortillas, then add a layer of soup mixture.
Top with cheese.
Put in another layer of tortillas. Add remaining soup mixture and top with cheese.
Bake at 350\u00b0 until mixture is bubbling and cheese melts, about 20 or 30 minutes.
Place the ground beef in a large skillet set over medium-high heat. Season with garlic powder and oregano, and cook, stirring to crumble, until no longer pink. Drain off grease, then reduce the heat to medium-low and stir in the refried beans and salsa. Cook until heated through.
Warm the flour tortillas for 2 minutes in the microwave, or until pliable. Spoon 1/4 cup of the beef mixture into the center, top with shredded cheese, and roll up, folding in the ends when you get to the halfway point.
eat, add the packages of tortillas, and have an OAMC meal
Freeze, thaw, squeeze dry and tear or chop into bite size pieces 1 1/2 pounds tofu.
Have ready 12 corn or flour tortillas. Prepare either chili gravy or tomato sauce (see following recipes).
*Do not use Aztec flour tortillas (no good).
Place all ingredients, except flour tortillas, in food processor.
Process until smooth.
Spread on tortillas and roll up.
Roll tortillas in damp paper towels and place in refrigerator.
Chill.
Cut tortillas in 1-inch pieces.
Place on plate with hot sauce.
Contains 41 calories per slice.
Place filling in tortillas.
Roll up and place in baking dish, seam side down.
Bring to boil the sugar, butter, water and flavoring.
Pour boiling mixture over tortillas and soak for 40 minutes.
Bake at 350\u00b0 for 20 to 25 minutes.
Mix all ingredients together; add enough warm water to make stiff dough.
Roll dough in balls about size of a large lemon. Roll balls with rolling pin to about 6 to 8-inches in diameter. Bake on ungreased cast-iron griddle until done.
Tortillas will be white when done, with light brown spots.
Flour tortillas may be wrapped in foil after cooking and stored in refrigerator for 2 or 3 days.
Then reheat.
Do not bake or warm over high heat.
Mix together all ingredients, except flour tortillas.
Spread mixture over tortillas, roll up and refrigerate overnight.
Cut into 1 1/2-inch rolls.
Serve as an appetizer.
Place all ingredients except tortillas and picante sauce in a food processor.
Process until smooth. Spread mixture on flour tortillas and roll up.
Place in damp paper towels and place in Ziploc storage bags. Chill.
Make milk gravy, but do not brown.
Add tomato sauce, chili beans and peppers.
Saute hamburger meat.
Salt and pepper to taste; drain.
Warm flour tortillas in microwave.
Lay tortillas flat on serving plate.
On half of it, put a layer of meat, onion and grated cheese.
Fold; cover with sauce and top with lettuce and tomato.
Let cheese soften.
Mix olives and green chilies with cheese. Spread on flour tortillas.
Roll up and chill several hours.
Cut in desired size slices.
Serve with picante sauce.
In
a large skillet, saute the\tgreen
onions,\tpepper, celery and spinach or bok choy; set aside
to
cool.
Pan-fry fish
in small amount of butter.
Cool and
shred
the
fish. Combine the vegies and flavor with salt and pepper.
Heat corn or flour tortillas.\tRoll in vegies and fish.
May
be
served warm or cold.
Mix all ingredients and spread on flour tortillas.
Roll up like a jelly roll.
Slice 1-inch slanted, not straight across. Serve with picante sauce to dip in.
Cook chicken until tender.
Remove meat from bones when cool enough to handle.
Reserving liquid.
Place all the ingredients except flour tortillas in chicken broth in which chicken was cooked.
Add enough water to make approximately 2 quarts.
Bring to a rolling boil.
Drop in tortilla pieces.
Cover pan and let simmer for about 15 minutes.
owder and salt into the flour.
Mix in egg using