Recipes Posted by Rose on November 4, 2001, 12:42 pm

~Vegetarian Burritos Grande~

Yield: 6 servings

*BASTING OIL*

• 1/3 c Olive oil
• 3 Garlic cloves, minced
• 1 tb Cilantro, chopped
• 1/2 ts Gumin
• 1/4 ts Red chile flakes, crushed
• 1/4 ts Oregano
  

*BURRITO FILLING*

• 1 Red bell pepper
• 1 Green bell pepper
• 1 Yellow bell pepper
• 1 Anaheim pepper
• 3 md Yellow squash
• 1 lg Red onion, sliced
• 6 Flour tortillas
• 3 c Black beans, cooked
• 1/4 c Cilantro, chopped

OIL: Combine all ingredients for basting oil in a small bowl. Cover
& set aside at room temperature for at least 2 hours.

FILLING: Cut peppers, bell & chile, along with the squash in half,
lengthwise. Remove seeds from the peppers. Using a pastry brush,
coat them with the basting oil. Grill under a broiler or on a
prepared grill. Baste & turn until tender, about 5 minutes per side.
Remove from heat & when cool enough to handle, chop.

TO ASSEMBLE: Spoon beans slightly off centre on tortilla & top with
grilled vegetables & cilantro. Fold & eat.

~Fried Mexican Ice Cream~

Yield: 4 servings

Ingredients:

• 1 pt Vanilla ice cream OR
  -other flavor

• 1/2 c Crushed cornflake OR
  -cookie crumbs

• 1 ts Ground cinnamon

• 2 ts Sugar

• 1 Egg

• Oil for deep frying

• Honey

• Whipped cream

Directions:
Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake
crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.) When ready to serve, heat oil to 350F. 

Place 1 frozen ice cream ball in fryer basket or on perforated
spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped cream.

Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 4 to 5 servings.

~Festival Eggs~

Servings: 6

Ingredients:

• 1/4 c Margarine Or Butter

• 1/4 c Vegetable Oil

• 6 ea Tortillas; Flour, *

• 1/2 c Onion; Chopped, 1 Md

• 6 ea Eggs; Large

• 2 c Tomatoes, Chopped, 2 Md

• 1 ea Jalapeno Chile; Seed & Chop

• 2 tb Cilantro; Fresh, Snipped

• 1/4 ts Salt

• 1/4 ts Pepper

• 2 oz Colby Cheese; Shredded,1/2 C

* Flour Tortillas should be 7 to 8-inches in diameter and cut into
strips.
------------------------------------------------
Directions:
Heat the margarine and oil in a 10-inch skillet over medium heat until
hot. Add the tortilla strips and onion; cook, stirring occasionally,
until the tortillas are brown. Mix the remaining ingredients except the
cheese and pour into the skillet. 

As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion. Avoid constant stirring. Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 minutes. Sprinkle with the cheese and serve.

~BROILED VEGI-CHICKEN FAJITAS~
Serving Size: 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

• 1/2 lb Vegi-Chicken Breasts

• 1 tbsp Lemon Juice

• 1/2 tsp Garlic Powder

• 1/2 tsp Seasoned Salt

• 1/4 tsp Each Oregano & Pepper

• Few Drops Liquid Smoke
  Flavoring

• 1 tbsp Vegetable Oil

• 1/2 c Green Pepper Strips

• 1/2 c Thin Onion Wedges

• 1/2 c Tomato Wedges

• 1/4 c Mild Picante Sauce
  

Preparation Method:
In Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil.
Cover & Refrigerate 2 To 8 Hours.
Broil Vegi-Chicken Until done (do not dry out).
Meanwhile, in A Large Skillet, Saute Green Peppers & Onions in Remaining
Oil Until Crisp-Tender.
Add Tomatoes & Saute 1 Min.
Stir in Picante Sauce & Heat Through.
Cut Vegi-Chicken Into Thin Strips & Top With Vegetables.
Serve With Four Hot Corn Tortillas (or Pita bread).

~Burrito Casserole~

Yield: 4 servings

Ingredients:

1 cn Refried beans
12 oz Block Monterey Jack Cheese,
-grated
1 cn Chopped green chilis (unless
-cheese is the kind with
Jalapenos)
1 sm Can Hunts tomato sauce
1/2 Bag (approx 5 or 6) flour
-tortillas

Directions:
approx 1 lb vegi-burger, browned, with onion & garlic. Drain fat well.

Mix tomato sauce with browned vegi-burger & onions, set aside.soften tortillas in microwave. spread first tortilla with refried beans, sprinkle heavily with grated cheese, put in bottom of round 1 1/2 qt. casserole. Spread 2 nd tortilla with thin layer of beans, place on top of first layer, spread generously with meat mixture, add a
generous sprinkling of peppers and a scant sprinkling of cheese.
Continue layering tortillas with the emphasis alternating between
bean & cheese combo and vegi-burger and pepper combination. reserve enough of the beans to spread a thin layer on the top tortilla, and cover it with a THICK layer of cheese.

Cover with saran wrap, heat on Medium in microwave for approximately 10 minutes until heated through. Serve with salsa and sour cream on the side. A salad and/or quacamole works well with this. Serves 4 generously.

~BLACK BEAN TORTILLA MELTS~
Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

• 1 cn (15 Oz.) Black Beans,

• Rinsed & Drained

• 1/2 ts Chili Powder

• 6 (6 in.) Corn Tortillas

• 1/4 c Minced Cilantro

• 1 Lime Cut Into 6 Wedges

• 1/4 c (3 Oz.) Shredded
  Cheddar

• Fresh Salsa

• 2 cn (4 Oz.) Chopped Green
  Chiles Undrained
  

Preparation Method:
Mash Beans; Add Chili Powder Stirring Well. Spread About 3 T. Of Bean. Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime Wedge Over Each. 

Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese.
Bake Tortillas At 450 Degres For 3 To 5 Min. OR Until Cheese Melts. Serve With Fresh Salsa.
197 Cal. Per Tortilla & 2 T. Salsa.
(Fat 6.2. Chol. 15.)

~Banana Chocolate Chimichangas~

Yield: 1 servings

Ingredients/Directions:

• Small chunks of chocolate -=OR=-
  Carob Chips -=OR=-
  choco spread like Nutella

• Banana

• Flour tortillas

• Cinnamon & sugar mix

Place banana in tortilla shell. Sprinkle chunks of chocolate on banana.
Roll banana & chocolate in the flour tortillas. Seal edges with water
like when frying a wonton and deep fry until tortilla is crispy and
blistered. Drain; then roll in a cinnamon and sugar mix. Can be
served with or without ice cream and you decide on the size.

~New Mexico Spoon Bread~

Yield: 1 batch

Ingredients:

• 1 cn Cream style corn

• 3/4 c Milk

• 1/3 c Melted shortening

• 1 1/2 c Cornmeal

• 2 Eggs, slightly beaten

• 1/2 ts Soda

• 1 ts Baking powder

• 1 ts Salt

• 1 ts Sugar (optional)

• 1 1/2 c Grated cheese

• 4 oz Green chile, chopped (remove
  -the seeds and devein)

Directions:
Mix all ingredients. Pour the batter into a greased cast iron skillet.
Bake at 400 degrees F in oven for 45 minutes; cool slightly, slice like a pie, and serve.

For those who don't want or have the time to prepare from scratch, I have had excelent results by useing 2 packages of cornbread mix (the kind in a tear open envelope, not the box) prepared as on the package, then stiring in the cream corn, green chile, and cheese just before pourin it into the skillet. Use the same oven temp and cooking time as described above ( thetime indicated on the package needs to be increased because of the added
ingredients.

~Bean and corn burritos~
About 6 servings

• 12 six-inch flour tortillas, preferably whole wheat

• 2 15-ounce cans pinto beans, drained and rinsed, or 3 cups cooked beans

• 2 ribs celery, chopped

• 1/4 cup scallions, white parts only, thinly sliced

• 1-1/2 cups corn kernels (frozen, canned, fresh, raw, steamed, nuked, or grilled)

• 1/2 cup roasted red peppers or pimientos, thinly sliced
  2 cups tomato salsa

Directions:
Warm the tortillas at low heat in a microwave, in a toaster oven, or in a tortilla warmer at stovetop, until soft. While they are warming, combine the beans, celery, scallions, corn, and red peppers in a large mixing bowl. 

Add the salsa and toss to mix well. Place a warm tortilla on a serving plate. Use a slotted spoon to fill one side of the tortilla with about one-half cup of the bean and corn mixture. Fold the other side over the mixture. 

Repeat, allowing two filled tortillas per serving. Serve immediately.
Variations:

 > Top each burrito with a dollop of Tofutti Sour SupremeŽ non-dairy sour creme.
> Try flavoured wraps in place of the flour tortillas. These are usually
available in your supermarket's refrigerated section.