BEAN CHIMICHANGAS

VEGETARIAN

Ingredients

6 large flour tortillas 12 tablespoons refried beans
6 tablespoons green chiles roasted peeled seeded and chopped 12 tablespoons Longhorn cheese grated
1 cup sour cream 12 tablespoons guacamole Salsa Lettuce shredded
1 cup tomatoes peeled and chopped

Instructions

Warm tortillas. In a saucepan heat beans and chiles. Spread
refried beans in center of each warm tortilla spread refried
beans and chile then sprinkle with cheese. Fold edges of tortilla
to the center overlapping edges. Place seam side down on a warmed
serving plate. Top with sour cream then guacamole then spoon
salsa over the ends. Garnish with lettuce and tomatoes.

LAWRYS RANCHERO ENCHILADAS

VEGETARIAN

Ingredients

1 package Lawrys? Enchilada Sauce Mix
8 corn tortillas
1 (7 ounce) can diced green chiles*
4 1/2 cups grated Monterey jack or cup mild Cheddar cheese

Instructions

*  Or use 8 fresh chiles peeled seeded and diced Prepare
Lawrys? Enchilada Sauce Mix according to package directions using
tomato paste and 3 cups water. Combine diced green chiles and 3
1/4 cups of the cheese. Pour 1/2 cup of the sauce into a 12 x
8-inch baking dish. Dip each tortilla into enchilada sauce. Place
about 1/2 cup filling in center of each tortilla. Fold sides over
filling; place in dish seam side down. Pour remaining sauce over
enchiladas. Top with reserved cheese. Bake at 350 degrees F for
20 minutes. Sour cream and olives may also be used as garnish.

ARIZONA CHUCK WAGON BEANS

VEGETARIAN

Ingredients

1 pound dried navy or pinto beans
6 cups water
1/4 pound salt pork diced
1 large onion chopped
1 garlic clove minced
1 large green bell pepper chopped
1 1/2 pounds chuck steak cubed
1 1/2 teaspoons salt
1/2 teaspoon oregano crumbled
1/4 teaspoon red pepper
1/4 teaspoon ground cumin
8 ounces tomato sauce

Instructions

Pick over beans and rinse well. Combine beans and water in a
large kettle. Bring to boiling; cover; cook 2 minutes. Remove
from heat and let stand 1 hour then pour into crockpot. Brown
salt pork in a large skillet; remove with a slotted spoon to
crockpot; saut? onion garlic and green pepper in pan drippings;
remove with slotted spoon to crockpot. Brown beef a few pieces at
a time in pan drippings; remove to crockpot with slotted spoon;
stir in salt oregano red pepper cumin and tomato sauce. Add more
water if necessary to bring liquid level above beans. Cook on LOW
for 10 hours or on HIGH for 6 hours or until beans are tender.

VIDALIA ONION MAYONNAISE

VEGETARIAN

Ingredients

1 large Vidalia onion coarsely chopped
1 tablespoon butter
1 cup mayonnaise
2 cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Saute onion in butter in large skillet until wilted and golden
brown; let cool slightly. Combine onion mayonnaise garlic salt
and pepper in large bowl and mix completely. Chill. Yield: 2
cups. Serve as a sandwich spread or with shrimp or fish.

DRUNKEN SAUERKRAUT

VEGETARIAN

Ingredients

3 strips bacon chopped
1 cup finely chopped onion
1 (2 pound) package sauerkraut rinsed and drained
2 tablespoons brown sugar
1/2 teaspoon caraway seeds
1 (12 ounce) can beer or apple cider
3/4 cup grated carrot
Salt and pepper
1 tablespoon chopped parsley

Instructions

Saute bacon in medium size heavy pot or Dutch oven until all fat
is rendered but bacon is not browned. Add onion; cook stirring
occasionally 4 minutes or until softened. Stir in the sauerkraut
sugar caraway seeds and beer. Bring to boiling. Lower heat;
simmer partially covered 1 hour. Add carrot. Simmer partially
covered 30 minutes longer. If mixture is too wet raise heat
slightly; cook uncovered a little longer. Add salt and pepper to
taste. Sprinkle with parsley. Makes 6 to 8 servings. Microwave
ns: Reduce beer to 3/4 cup. Do not chop bacon. Microwave bacon on
grid in microwave safe dish about 13 x 9 inches uncovered at full
power 3 minutes. Remove bacon and grid; crumble bacon. Add onion
to dish. Microwave at full power 3 minutes stirring after 2
minutes. Mix in sauerkraut sugar caraway beer carrot and bacon.
Cover with wax paper. Microwave at half power for 15 minutes.
Sprinkle with salt pepper and parsley. 116 calories per
serving 3 gm protein 6 gm fat 14 gm carbohydrate 1124 mg sodium
7 mg cholesterol