March 27, 2000
Melt butter in skillet and sauté onion about 5 min. Steam spinach saving 1/2 c. water. Combine onion, spinach, sour cream, chilies, cumin, spinach water, and milk. Mix well. In another bowl, combine 1/2 of this mixture with chicken and half of the cheese. Lightly butter a 13" x 9" casserole. Place tortillas in oven to warm (3 minutes). Remove tortillas and fill each with equal parts of filling. Place rolled side down in casserole in one layer. Cover with the rest of the cheese and top with the remaining mixture. Bake 30-40 minutes at 350 degrees or until cheese is bubbly. Makes 10 fat enchiladas or 12 skinny ones.
Cook green beans according to package directions. Drain and rinse under cold water to cool; drain well. Arrange lettuce leaves on serving platter. Arrange beans, potatoes, tuna, tomatoes, and olives in separate piles on lettuce. Drizzle dressing over salad. Makes 4 servings.
In a medium sized bowl, toss the cheese with the cornstarch. In a medium-size heavy-bottomed saucepan, cook the red pepper in butter over medium heat for 2 to 3 minutes. Add the broth and milk and heat until barely simmering. Stir in the lemon juice. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the dill, nutmeg, salt, and pepper. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately. Serves 14.
Combine ground beef, minced garlic, 1 tsp. salt, and 1/2 tsp. pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties, shaping to fit the bread slices. Place patties on grid over medium ash-covered coals. Grill, uncovered, 13-15 minutes to medium (160 F) doneness, until not pink in center and juices show no pink in color, turning occasionally. Season with salt and pepper, as desired. Meanwhile, brush both sides of bread slices lightly with oil. Place bread around outer edge of grid. Grill a few minutes until lightly toasted, turning once. Remove bread slices from grid. Rub both sides of each slice with a garlic quarter. Place one lettuce leaf on four of the bread slices; top each with a burger. Sprinkle evenly with cheese; cover with remaining bread slices.