MAY 12, 1997
Spread each tortilla with 2 Tbsp. refried beans. In a small bowl, combine chicken, cheese, tomato, chiles, and green onions; arrange 1/4 c. mixture over refried beans. Top with lettuce and roll up.
8 slices sourdough bread
1/2 c. guacamole
1 container (8 oz.) alfalfa sprouts
1 medium-sized tomato, cut into 8 slices
12 slices (12 oz.) White Cheddar cheese
Assemble sandwiches by layering 4 slices or bread with guacamole, alfalfa sprouts, 2 tomato slices, 3 slices of cheese, and another slice of cheese and another slice of bread. Butter both sides of the sandwiches and cook over medium-low heat in a skillet for 3-4 minutes per side, or until cheese is melted and the bread is golden brown.
Grilled Vegetable Burritos
1 can (20 oz.) pineapple chunks
1/2 c. light sour cream
1/4 c. finely chopped cilantro
3 Tbsp. olive or vegetable oil
2 cloves garlic, finely chopped
1/2 medium eggplant, peeled and julienne-sliced
1 red or green bell pepper, cut into julienne slices
1 medium zucchini, thinly sliced
1 medium red onion, thinly sliced
6 (8-inch) flour tortillas
3 c. (12 oz.) shredded pepper Jack cheese, or Monterey Jack cheese
Drain pineapple; reserve 1/4 c. juice. Stir sour cream, reserved juice, and cilantro in small bowl; set aside. Stir oil and garlic in another small bowl; set aside. Arrange pineapple, eggplant, bell pepper, zucchini, and onion on lightly greased baking sheet; brush with garlic mixture. Broil for 7 to 10 minutes brushing often with garlic mixture, until vegetables are tender-crisp.
Reduce oven temperature to 350 F. Divide pineapple and vegetables evenly among each tortilla; top with cheese. Fold tortilla sides over; roll up. Place burritos on baking sheet. Bake 8 to 10 minutes or until cheese melts. Serve burritos with sour cream mixture. Garnish with salsa and sliced avocado, if desired.
English Muffin Pan Pizza
6 English muffins, torn in pieces
2 oz. (1/2 c.) grated Parmesan cheese, preferably fresh
1/2 tsp. dried basil
1/4 tsp. dried oregano
2 Tbsp. olive oil, divided
4 c. sliced, mixed vegetables, such as peeled eggplant, leeks, broccoli, red pepper, mushrooms, or zucchini
3 Tbsp. boursin herb and garlic cheese or goat cheese
2 tomatoes, cored and sliced
1 1/2 c. (6 oz.) shredded Mozzarella or mixed cheese for pizza
Place half of muffins at a time in a food processor and process into crumbs; pour into bowl. Mix eggs, cheese, basil and oregano in food processor until blended; pour over muffins and mix until evenly coated. Brush bottom and sides of 10-inch round deep-dish pizza pan with one tablespoon of the olive oil. Press muffin mixture into the pan. Set aside.
Heat remaining oil in large skillet. Stir in vegetables, cover and steam/sauté over medium-high heat for 3-5 minutes until tender. Stir occasionally to prevent sticking. Remove from heat. Drop boursin onto crust by teaspoonfuls; top with tomato slices and sautéed vegetables. Sprinkle with shredded cheese. Bake in preheated 400 F oven 20 to 25 mintues. Run knife around edge to release and cut into wedges.
Quick Chicken Barbeque
1 3/4 lbs. chicken parts, skinned
2 c. prepared barbeque sauce
1 1/2 c. onion, coarsely chopped
1 large green pepper, seeded and diced
Place all ingredients in pressure cooker and stir to coat chicken well. Lock lid in place and over high heat bring up to pressure. Adjust heat to maintain high pressure and cook for 9 min. Reduce pressure with quick-release method. Remove lid, tilting it away from you to allow any excess steam to escape. Place chicken on individual plates and spoon sauce on top.
1 c. seedless grapes, halved if desired
1 c. shredded Monterey Jack cheese
2 pita bread, halved
2 Tbsp. prepared salsa
Lightly mix grapes, cheese and salsa. Fill pita halves with grape filling.