Archive for May, 2016

Baked Chicken Chimichangas

Recipe

1 May

Title: Baked Chicken Chimichangas
Categories: Mexican, Chicken, Leftovers, Baked
Yield: 6 servings

2 1/2 c Chicken; cooked, shredded
2 tb Olive oil
1/2 c Onion; chopped
2 Garlic; cloves, minced
1/2 tb Chili powder
16 oz Salsa (choice of hotness)
1/2 ts Cumin; ground
1/2 ts Cinnamon
pn Salt;(if necessary)
6 10 inch flour tortillas
-nice flexible ones. If
-stiff, warm before filling
1 c Refried beans
Olive oil (for basting)

MMMMM————————–GARNISH——————————-
-Sour Cream
-Guacamole

In large saucepan, saute onion and garlic in oil until tender. Stir
in chili powder, salsa, cumin and cinnamon. Stir in shredded
chicken. Let cool.

Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working
with one tortilla at a time, spoon a heaping tablespoon of beans down
center of each tortilla. Top with a scant 1/2 cup of the chicken
mixture. Fold up the bottom, top and sides of tortilla; secure with
wooden toothpicks if necessary.

Place chimichangas in greased baking pan, seam side down. Brush all
sides with the oil.

Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
minutes.

Serving suggestions: Mexican Rice, and Bean/Corn Side Dish

Variation out of ChiChi cook book

MMMMM

Filed under: Casseroles, Pasta

Oriental Vegetables

Recipe

1 May

Title: ORIENTAL VEGETABLES
Categories: Chinese, Vegetables
Yield: 6 servings

1 tb Vegetable oil
1/2 ts Sesame oil
1/8 ts Dried crushed red pepper
1/4 lb Fresh trimmed pea pods
1 c Thin sliced bok choy
1/4 c Chicken broth/water
1/2 c Enoki mushrooms
Soy sauce
2 Connected microwave safe
-paper towel sheets

Combine vegetable oil, sesame oil and red pepper.
Microwave on high 1-2 minutes, or until hot. Add pea
pods and bok choy. Toss to coat. Place vegetables on
perforation of towel. Fold long sides toward center,
enclosing food. Fold both ends toward center,
overlapping on food. Place packet on microwave safe
plate, perforated side up. Pour chicken broth evenly
over packet. Microwave on high 5-7 minutes or until
vegetables are tender crisp, rotate plate once. Stand
for 2 minutes. Open packet along perforations. Stir in
mushrooms. Sprinkle with soy sauce.

—–

Filed under: Cookies

Pumpkin Ring

Recipe

1 May

PUMPKIN RING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Bisquick baking mix
1 c Granulated sugar
1 c Packed brown sugar
1/4 c Margarine or butter,
-softened
4 Eggs
1 cn (16 oz) pumpkin
2 1/2 ts Pumpkin pie spice
1/4 c Milk
—–GLAZE—–
1 c Powdered sugar
1 tb Milk
1/2 ts Vanilla

Heat oven to 350. Grease and flour 12-cup bundt cake
pan or angel food cake pan, 10 x 4 inches. Beat all
ingredients on low speed for 30 seconds, scraping bowl
constantly. Beat on medium speed 3 minutes, scraping
bowl occasionally. Spread in pan. Bake about 50
minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pan. Cool
completely.

Beat glaze ingredients. Drizzle over cooled cake.
Submitted By RHOMMEL On
WED, 15 NOV 1995 172444 ~0500

– – – – – – – – – – – – – – – – – –

Filed under: Uncategorized

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Archive for May, 2016

Baked Chicken Chimichangas

Oriental Vegetables

Pumpkin Ring

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