BREAKFAST BURRITO

4 flour tortillas
4 eggs
1 large tomato,diced
1/4 pound ground sausage
1 large potato,peeled and grated
1 cup grated cheese,mozzarella or cheddar
Salsa

COOK ground sausage in pan,add tomatoes,cook until brown.DRAIN fat.WARM tortillas according to package. SCRAMBLE eggs.DIVIDE all ingredients evenly among the 4 tortillas.SEASON to taste with salsa or salt and pepper. FOLD tortillas and serve immediately.SERVES 4.

2 tablespoons cooking oil
5 zucchini and yellow squash,mixed and diced
1 large onion,chopped
1 clove garlic,minced
1 small can green chili,diced
1-14 oz.can stewed tomatoes;or 4 tomatoes,peeled
1-12 oz.can niblet corn,drained;or 2 cups frozen corn
salt and pepper to taste

IN a large skillet,saute squash,onion and garlic in oil for 5 minutes.MIX in remaining ingredients. COVER and simmer gently,until cooked-about 25 to 30 minutes.ADD water if necessary.SERVES 6.

1 lg. cabbage
15 oz.can tomato sauce,divided
1 lb.ground beef
1/2 cup uncooked instant rice
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water

REMOVE 10 outer leaves of cabbage.COVER leaves with boiling water;cover and let stand 10 minutes.DRAIN well. COMBINE 1/2 cup tomato sauce and next 6 ingredients, mixing well.PLACE 1/2 cup meat mixture in center of each cabbage leaf.FOLD 2 opposite ends over and place rolls, seam side down,in a lightly greased 8 inch baking dish. COMBINE remaining tomato sauce,sugar and lemon juice; pour over cabbage rolls.COVER and bake at 350 degrees for 1 hour.REMOVE cabbage rolls to serving platter;drain tomato mixture into a saucepan.COMBINE cornstarch and water,stirring until smooth,stir into tomato sauce mixture.BRING to boil over medium heat,stirring constantly. BOIL 1 minute. POUR over cabbage rolls.

2 quarts water
3 lbs.boneless beef chuck shoulder
1 small onion,quartered
2 tablespoons oil
1 cup chopped onion
1/2 cup green bell peppper,chopped
1 cup Herdez green chile picante salsa
1/4 cup chopped fresh cilantro
1 tablespoon diced jalapeno pepper

IN a stock pot,bring water,beef and quartered onion to a boil then reduce heat and simmer covered until meat is very tender (1 1/2 to 2 hours).STRAIN and reserve broth. SHRED meat with 2 forks,set aside meat.SAUTE onion and bell pepper in oil until soft.POUR in 1 cup of broth and add meat,picante sauce,cilantro and jalapenos.COOK,stirring occasionally,for 4 to 5 minutes or until heated through. MAKES 5 cups.

1-1/2 cup salad oil
1/2 cup white vinegar
1 tablespoon Dijon mustard
2 tablespoons fresh oregano
2 teaspoons salt(or to taste)
1 teaspoon black pepper(or to taste)
1 cup broccoli florets,cooked al dente
1 cup cauliflower florets,cooked al dente
1 red bell pepper,seeded,julienned
1 green bell pepper,seeded,julienned
1 cup carrots,cooked al dente
1 small yellow onion,julienned
1 small red onion,julienned
1 cup baby corn
1 cup pickled jalapeno chiles(whole),drained and reserve juice

IN a blender or food processor combine the oil,vinegar,mustard,oregano,salt and pepper and blend for 5 minutes.PLACE the vegetables and vinaigrette and mix together until well coated.ADD reserved jalapeno juice to taste.MARINATE at least 2 hours or a couple of days.Makes 10 cups.

1 cup cider vinegar
1/3 cup sugar
1 teaspoon salt
1 teaspoon fennel seeds,crushed
1 teaspoon celery seeds
2 medium pickling cucumbers or 2 small cucumbers(4 to 5 inches long),
coarsely chopped(about 2 cups)
1 medium bulb fennel,coarsely choppped(about 1 cup)

IN a large bowl combine cider vinegar,sugar salt,fennel seeds,and celery seeds. STIR in cucumber and chopped fennel.COVER and chill in the refrigerator 2 hours or up to 3 days.SERVE with a slotted spoon.MAKES about 3 cups.

This page hosted by Get your own Free Home Page