Posted by Marcia on November 4, 2001, 3:26 pm

• 1/2 cup corn kernals, cooked, well drained
• 4 (6 inch) flour tortillas
• 2 oz (1/2 c.) part-skim mozzarella or cheddar cheese
  1/4 c. salsa.

Microwave Directions
*Spread 1/4 c. of the corn on 1 of the tortillas, sprinkle with half of the cheese. Sppon 1 tablesppon of the salsa over the cheese. Top with a second tortilla to from quesadilla.
*Place on microwave safe plate. High for 30-60 seconds. To serve, cut into quarters. Serve with salsa.

Calories 110
Fat 4 g

~Baked corn Casserole~

Posted by Roxanne on November 4, 2001, 2:42 pm

"A creamy corn, cream cheese, and onion casserole that's a holiday winner!"  Servings: 8

Ingredients:

• 1/4 cup butter
• 2 (3 ounce) packages cream cheese
• 1 (11.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn
• 1 (4 ounce) can chopped green chile peppers
• 1/2 cup chopped onion
• 1 (6 ounce) can French-fried onions

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
3. Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from
oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.

~Asparagus Casserole II~

Posted by Roxanne on November 4, 2001, 2:39 pm

"A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk."

Servings: 4

Ingredients:

WHITE SAUCE

• 2 teaspoons butter

• 1/4 cup all-purpose flour

• 1-1/2 cups milk

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

CASSEROLE

• 1/2 cup dry bread crumbs, browned in butter

• 20 asparagus tips

• 5 hard-cooked eggs, chopped

Directions:
1. To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
2. Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking
dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce
over all and top with remaining bread crumbs.
3. Bake in preheated oven for 30 minutes.

~Sweet Potato Burritos~

Posted by Roxanne on November 4, 2001, 2:36 pm

"Once you've had one - you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos."

Servings: 12

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 tablespoon and 1 teaspoon prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 1/2 pound shredded Cheddar cheese

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style.
4. Bake for 12 minutes in the preheated oven, and serve.

~More Mexican Recipes!!!!~

Posted by Roxanne on November 4, 2001, 2:18 pm

NOTE: The cheese in these recipes can be substituted with Soy Cheeses of your choice. :-)

~Coleslaw with a Difference!~

"Coleslaw like you've never had it before. You'll come back for more! A perfect accompaniment to any Mexican or Tex-Mex meal."
Servings: 3

Ingredients:

• 1/2 (16 ounce) package shredded coleslaw mix
• 1/2 teaspoon seasoning salt
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/2 cup salsa

Directions:
1. In a large bowl, combine coleslaw, seasoning salt, lemon juice, olive oil, mayonnaise and salsa. Toss well and serve.

__________________________________________
Creamy Mexican Dip

"A creamy dip that goes well with warm tortilla chips. If you like spicy food just add a little bottled hot sauce to the dip."
Servings: 8

Ingredients:

• 1 (16 ounce) package sour cream
• 1-1/2 cups shredded sharp Cheddar cheese
• 1/2 cup salsa
• 1 avocados - peeled, pitted and diced

Directions:
1. In a medium size bowl, combine sour cream, Cheddar cheese, salsa, and
avocado. Combine ingredients until they are just mixed. Cover and chill until
you are ready serve.

__________________________________________
Easy Guacamole

"Simply a quick recipe for tasty guacamole! Great with tortilla chips or as a topping for Mexican foods!"
Servings: 16

Ingredients:

• 2 avocados
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 ripe tomato, chopped
• 1 lime, juiced
• salt and pepper to taste

Directions:
1. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

__________________________________________
Easy Mexican Rice

"This recipe is so simple, and yummy, perfect for anyone that's too lazy to cook an actual meal. It's also easily altered for anyone's tastes."
Servings: 4

Ingredients:

• 1-1/2 cups uncooked brown rice
• 3 cups water
• 1 (1 ounce) package taco seasoning mix
• 1 (15.25 ounce) can kidney beans, drained
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes, drained
• salt and pepper to taste
• 1/2 cup shredded lettuce

Directions:
1. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
2. Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
3. Cook over medium heat until heated through.

__________________________________________
Double Crust Bean Pie
Courtesy by: Sara
Black beans, cheese, bell peppers, onion and spices

baked between 2 pie crusts.
Servings: 6

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 small green bell pepper, chopped
• 1 (15 ounce) can black beans, drained
• 1/3 cup salsa
• 1/4 cup chopped red bell pepper
• 3/4 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 2 (9 inch) unbaked 9 inch pie crusts
• 1-1/2 cups shredded Cheddar cheese

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat oil in a medium saucepan over medium heat. Saute onion and green pepper until tender. Sir in beans, salsa, red bell pepper, chili powder, cayenne and black pepper. Reduce heat to low and simmer for 15 minutes.
3. Spoon half of the mixture into one of the pie crusts and cover with half of the cheese. Repeat with remaining beans and cheese. Top with remaining crust.
4. Bake in preheated oven for 1 hour.

_______________________________________
Easy Southwestern Tortilla Pie
Courtesy by: Kraft Foods
A delicious, satisfying recipe that the whole family will enjoy.
Servings: 6

Ingredients:

• 1 (15 ounce) container POLLY-O Whole Milk Ricotta Cheese
• 1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (8 ounce) package POLLY-O Shredded Mozzarella Cheese, divided
• 8 flour tortillas (8 inch) , divided
• 1/2 cup light cream

Directions:
1. Spray 9-inch deep-dish pie plate with no stick cooking spray.
2. Mix ricotta cheese, salsa, spinach and 1 cup of the mozzarella cheese until well blended.
3. Layer tortillas, 1/2 cup of the ricotta mixture and 1 Tbsp. of the cream in pie plate; repeat layers until all ingredients are used.
4. BAKE at 375 degrees F for 20 minutes. Sprinkle with remaining 1 cup of mozzarella cheese. Bake an additional 5 minutes. Cut into wedges. Serve with additional salsa, if desired.

Taco Casserole

Posted by Roxanne on November 4, 2001, 2:03 pm

Casseroles aren't the same old boring, soggy, hot dishes they used to be. This recipe offers both appealing taste and texture. Ortega seasonings spice up the filling, and layers of taco shells give it crunch. Servings: 8

Ingredients:

• 1 pound veggie/redi burger (You can also use Gimmie products)
• 1 cup chopped onion
• 2 cloves garlic, finely chopped
• 1 cup water
• 1/2 cup ORTEGA Thick & Smooth Taco Sauce
• 1 (4 ounce) can ORTEGA Diced Green Chiles
• 1 (2.25 ounce) can sliced ripe olives, drained, divided
• 1 (1.25 ounce) package ORTEGA Taco Seasoning Mix
• 1 package (12) ORTEGA Taco Shells, broken, divided
• 2 cups SARGENTO (R) ChefStyle Shredded Mild Cheddar
• Cheese, divided chopped tomatoes sliced green onions

Directions:
1. PREHEAT oven to 375 degrees F.
2. COOK veggie/redi burger, onion and garlic until "meat" is browned/redy; drain. Stir in water,taco sauce, chiles, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes.
3. LAYER half of broken shells on bottom of greased 12 x 8-inch baking dish. Cover with half of "meat" sauce; sprinkle with 1 cup cheese. Repeat with remaining taco shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Top with remaining olives, tomatoes and green onions.

~Cinnamon Carob Pudding~

Posted by Roxanne on November 4, 2001, 1:37 pm

After a spicy meal of Mexican food, nothing is more cooling than this creamy pudding. The flavor combination of chocolate and cinnamon is a Mexican classic. Servings: 8

Ingredients:

• 1/2 cup granulated sugar

• 2 tablespoons cornstarch

• 1 teaspoon ground cinnamon

• 2 (12 fluid ounce) cans NESTLE CARNATION Evaporated Milk

• 1 cup Carob Morsels

• 2 egg yolks, lightly beaten

• 1/2 cup flaked coconut, toasted

Directions:

1. COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk. Stir in morsels and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture is thickened.

2. POUR carob mixture into dessert cups. Chill for at least 1 hour; sprinkle with coconut.

~Easy Mexican Calzones~

Posted by Roxanne on November 4, 2001, 1:34 pm

Easy calzones with a south-of-the-border flair! ground beef is seasoned with green chiles and taco seasoning, then stuffed into refrigerated pie crusts. Servings: 4

Ingredients:

• 1 (15 ounce) package refrigerated pie crusts, at room temperature
• 1 pound veggie or redi burger
• 1 (4 ounce) can ORTEGA Diced Green Chiles
• 1/4 cup water
• 1 (1.25 ounce) package ORTEGA Taco Seasoning mix
• 1 cup SARGENTO Fancy Shredded Mild Cheddar Cheese
  ORTEGA Salsa Prima

GARNISH SUGGESTIONS:

• shredded lettuce
• sour cream
• diced tomatoes
• sliced green onions

Directions:
1. PREHEAT oven to 425 F.
2. BROWN veggie/redi burger in large skillet; drain. Add chiles, water and seasoning mix;
mix well
3. PLACE unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making 4 half circles. Place 1/2 cup "meat" filling on half of each half circle. Place 1/4 cup cheese on top of each. Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet.
4. BAKE for 10 to 15 minutes or until golden brown. Cool on baking sheet for 5 minutes.
5. Garnish suggestions: ORTEGA (R) Salsa Prima, shredded lettuce, sour cream, diced tomatoes, sliced green onions.

~Enchilada Sauce~

Posted by Roxanne on November 4, 2001, 1:28 pm

Courtesy by: Bill Echols
Great sauce and very authentic. If you want a hotter sauce, just add some cayenne pepper when it's done. Ancho and pasilla chile peppers are dried chiles, and may be available at your grocery store, or a Mexican market. Servings: 12

Ingredients:

• 3 fresh green chile peppers
• water to cover
• 2 cloves crushed garlic
• 1 onion, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups vegetarian/chicken flavor stock
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• salt to taste

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
3. Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water
and set aside for later.
4. In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
5. In a blender or food processor, puree the mixture until smooth. Season with salt to taste.

~Cinnamon Carob Pudding~

Posted by Roxanne on November 4, 2001, 1:37 pm

After a spicy meal of Mexican food, nothing is more cooling than this creamy pudding. The flavor combination of chocolate and cinnamon is a Mexican classic. Servings: 8

Ingredients:

• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 2 (12 fluid ounce) cans NESTLE CARNATION Evaporated Milk
• 1 cup Carob Morsels
• 2 egg yolks, lightly beaten
• 1/2 cup flaked coconut, toasted

Directions:

1. COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan;

gradually stir in evaporated milk. Stir in morsels and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture is thickened.

2. POUR carob mixture into dessert cups. Chill for at least 1 hour; sprinkle with coconut.

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