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for school posted Jun 3rd 2007, 11:18PM
Ultimate 7-Layer Dip
Prep: 10 minutes Makes: 48 servings, about 2 Tbsp. Each.
1 can of refried beans
1 Tbsp of taco seasoning mix
1 cup Sour cream
1 cup salsa
1 cup shredded lettuce
1 cup Mexican style shredded cheese
½ cup chopped green onions
2 Tbsp. Sliced pitted ripe olives
Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate.
Layer remaining ingrediants over bean mixture; cover. Refrigerate several hours or until chilled.
Serve with tortilla chips or assorted crackers.
Green Bean Bake
1 can condensed cream of mushroom soup, ½ cup milk
1 teaspoon soy sauce
Dash pepper
2 packages frozen green beans, cooked and drained.
1 can French fried onions
In 1 ½-quart casserole, stir soup, milk, soy, and pepper until smooth; mix in green beans and ½ can onions. Bake at 350 degrees F. For 25 minutes; stir. Top with remaining onions. Bake 5 minutes more. Makes about 4 cups.
Double chocolate crumble bars
½ cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
½ cup chopped pecans
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
2 cups tiny marshmallows
1 6-ounce package semisweet chocolate pieces
1 cup peanut butter
1 ½ cups crisp rice cereal
Cream butter or margarine and sugar; beat in eggs and vanilla. Stir together flour, chopped nuts, cocoa, baking powder and 1/4 teaspoon salt. Stir into egg mixture. Spread in bottom of greased 13 X 9 X 2-inch baking pan. Bake in 350 degree oven for 15 to 30 minuets or till bars test done. Sprinkle marshmallows evenly atop; bake 3 minutes more. Cool. In small saucepan combine chocolate pieces and peanut butter; cook and stir over low heat till chocolate is melted. Stir in cereal. Spread mixture atop cooled bars. Chill: cut into bars. Refrigerate. Makes3 to 4 dozen.
Hot Dip
1 pound hamburger
1 pound velveeta cheese cubed
1 large can cream of mushroom soup
1 cup salsa
Fry hamburger-put all ingredients in crock pot-cook for 4 hrs. on low-stir
Apple Dumplings
INGREDIENTS
1 (16 ounce) can refrigerated flaky biscuit dough
4 apples - peeled, cored and halved
1 cup white sugar
1 cup water
1/2 cup butter, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan.
In small bowl, combine sugar, water, melted butter and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.
Portobello Mushroom Burgers
INGREDIENTS
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
DIRECTIONS
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Mexican Botana Platter
INGREDIENTS
2 pounds beef skirt steak
2 pounds boneless chicken thighs
2 teaspoons fajita seasoning
2 1/2 teaspoons garlic powder, divided
2 cups refried beans
salt to taste
lemon pepper to taste
4 avocados - peeled, pitted, and mashed
1 cup corn oil
24 corn tortillas
1 medium green bell pepper, chopped
1 medium onion, chopped
1/3 bunch cilantro, chopped
1 (16 ounce) package shredded American cheese
12 ounces sour cream
2 large tomatoes, chopped
4 pickled jalapeno peppers, sliced (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.
In a saucepan, warm refried beans over medium-low heat.
Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.
Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.
Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.
Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.
Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.
Chow Mein Chicken
INGREDIENTS
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.5 ounce) can condensed chicken and rice soup, undiluted
1 (5 ounce) can evaporated milk
2 cups cubed, cooked chicken
1 (3 ounce) can chow mein noodles
DIRECTIONS
In a bowl, combine soups and milk. Stir in chicken. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 40 minutes; stir. Sprinkle with chow mein noodles. Bake 5-10 minutes longer or until bubbly and noodles are crisp.
Cheddar Chicken Pie
INGREDIENTS
3 cups shredded Cheddar cheese, divided
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 1/2 cups cubed cooked chicken
2/3 cup finely chopped onion
1 1/3 cups milk
3 eggs
3/4 cup biscuit baking mix
3/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
In a bowl, combine 2 cups cheese, broccoli, chicken and onion; spread into a greased 10-in. pie plate. In a small mixing bowl, beat the milk, eggs, biscuit mix, salt and pepper until smooth. Pour over broccoli mixture (do not stir).
Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted.
Enchiladas
INGREDIENTS
1 1/2 pounds lean ground beef
1 bunch green onions, finely chopped
1 diced fresh jalapeno pepper, or to taste
1/4 cup water
1 (1.25 ounce) package taco seasoning mix
1 cup plain yogurt
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded mozzarella cheese
6 (6 inch) corn tortillas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
In a medium bowl, mix together yogurt, condensed soup, and cheese.
Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
Bake in preheated oven for 20 to 30 minutes.
Salmon with Pecan Honey Glaze
INGREDIENTS
1 cup pecan halves or pieces
1 cup honey
3/4 cup butter
1/4 cup vegetable oil
4 (6 ounce) fillets salmon
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spread pecans in a single layer on a baking sheet. Bake 8 to 10 minutes, or until slightly browned. Stir 2 or 3 times to toast uniformly.
In a small saucepan over medium-high heat, combine honey with half of the butter. Stir in the toasted pecans, and cook for 8 to 10 minutes to infuse the flavors. Remove from heat, and keep warm.
Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper. Arrange fillets in skillet, and cook until firm to the touch, about 4 to 5 minutes per side. Salmon is done when it flakes easily with a fork. Transfer to serving plate, and spoon glaze over top.
Greek Salad
INGREDIENTS
1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste
DIRECTIONS
In a large salad bowl, combine the Romaine, onin, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Delicious Feta-Crusted Salmon
INGREDIENTS
1 (2 pound) salmon fillet, bones removed
1/2 cup crumbled feta cheese
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika, ground
1 tablespoon onion powder
1 teaspoon garlic powder
1/3 cup panko (Japanese bread crumbs) or regular dry bread crumbs
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.
Sausage Gravy
INGREDIENTS
1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste
DIRECTIONS
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
Egg Flipped Over
INGREDIENTS
1 teaspoon butter
1 egg
2 tablespoons milk
1 slice Cheddar cheese
DIRECTIONS
Melt butter in a small skillet over medium heat. In a small bowl, whisk together egg and milk; pour into skillet. Cook until bubbles appear, then flip over. Cover with cheese. Cook 10 seconds, or until cheese is melted.
Five Minute Ice Cream
INGREDIENTS
1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream
DIRECTIONS
Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
Marinated Tuna Steak
INGREDIENTS
1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon chopped fresh oregano
1/2 teaspoon ground black pepper
4 (4 ounce) tuna steaks
DIRECTIONS
In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for high heat.
Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
Texas Pork Ribs
INGREDIENTS
6 pounds pork spareribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tablespoons ground black pepper
3 tablespoons sweet paprika
1 teaspoon cayenne pepper, or to taste
2 tablespoons garlic powder
5 tablespoons pan drippings
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
cayenne pepper to taste
salt and pepper to taste
1 cup wood chips, soaked
DIRECTIONS
Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.
Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.
Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.
Preheat grill for medium-low heat.
When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.
Hot 'n' Spicy Spareribs
INGREDIENTS
1 tablespoon brown sugar
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/2 teaspoon garlic powder
3 pounds pork spareribs
3 sheets ( 40 inches x 18 inches) heavy-duty foil
DIRECTIONS
Combine the first seven ingredients; mix well. Rub all of it onto both sides of ribs. Stack the three sheets of foil and place ribs in the center. Bring opposite long edges of oil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Grill, covered, over indirect heat and medium-low coals with meat side down, for 45 minutes. Turn and cook 45 minutes longer or until meat is fork-tender. Remove ribs from foil and place on grill rack. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Salmon Tango
INGREDIENTS
1/4 cup butter, melted
1/4 cup brown sugar
1 tablespoon soy sauce
2 tablespoons lemon juice
2 tablespoons white wine
1 1/4 pounds salmon fillets
DIRECTIONS
In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
Preheat grill for medium-high heat.
Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.
Spicy Shrimp Kabobs
INGREDIENTS
20 large shrimp, peeled and deveined
1 lime, juiced
2 tablespoons fresh chopped cilantro
1 large clove garlic, minced
10 fresh jalapeno peppers, halved lengthwise and seeded
20 slices bacon
4 wooden skewers, soaked in water
DIRECTIONS
Preheat a grill for high heat.
Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer.
Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.
Ice Cream Pie
INGREDIENTS
1 pint chocolate ice cream, softened
1 pint double chocolate fudge ice cream, softened
1 (12 ounce) jar hot fudge topping
1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon chocolate sprinkles
DIRECTIONS
Spread the chocolate ice cream into pie crust in an even layer. Freeze for 15 to 20 minutes, or until set. Remove pie from freezer and spread on a layer of hot fudge. You may make this layer as thick as you wish. It is usually difficult to spread, but DO NOT heat the fudge as it will melt the ice cream layer underneath. Immediately freeze again for 15 minutes, or until set.
Remove pie from freezer and spread the double fudge ice cream on top of the fudge layer. (if ice cream is too soft, put back in freezer for a few minutes -- but DON'T LET PIE THAW or the layers will run together!) After adding the second ice cream layer, freeze again until set.
Spread on a layer of whipped topping, and garnish top with chocolate sprinkles. Return pie to freezer until ready to serve.
Cookie Ice Cream Pie
INGREDIENTS
10 chocolate cream-filled sandwich cookies, finely crushed
3 tablespoons butter, melted
14 whole cream-filled chocolate sandwich cookies
FILLING:
1/2 gallon raspberry ripple ice cream, softened, divided
1/2 cup prepared hot fudge topping, divided
fresh raspberries
DIRECTIONS
Combine crushed cookies and butter; mix well. Press onto bottom only of a 9-in. pie plate. Stand whole cookies up around edges, pressing lightly into crust. Freeze 1 hour. For filling, spread half of ice cream over crushed cookies. Drizzle with 1/4 cup of fudge topping. Freeze 1 hour. Spread remaining ice cream on top. Drizzle with remaining fudge topping. Freeze several hours or overnight. Garnish with fresh raspberries if desired. Let pie stand at room temperature about 15 minutes before cutting.
Healthy Carrot Cake
INGREDIENTS
3/4 cup whole wheat flour
3/4 cup cake flour
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon carob powder (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons molasses
1/4 cup vegetable oil
2 eggs
1 orange, juiced and zested
1 1/2 teaspoons grated lemon zest
1/2 cup raisins
5 dried figs, chopped
2 tablespoons poppy seeds
2 cups grated carrots
1/4 cup chopped pecans
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt. Make a well in the center and pour in the molasses, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared pan.
Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool for 30 minutes before removing from the pan.
Chocolate Chip Meringue Drops
INGREDIENTS
2 egg whites
1/2 cup white sugar
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart.
Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.
Peanut Butter Chocolate Chip Cookies
INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine, softened
1/2 cup creamy or chunky peanut butter
1/2 cup SPLENDA® Sugar Blend for Baking
1/2 cup packed SPLENDA® Brown Sugar Blend
1 teaspoon vanilla extract
1 large egg
1 1/3 cups NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
DIRECTIONS
Preheat oven to 375 F.
Combine flour and baking soda in small bowl. Set aside.
Beat butter, peanut butter, SPLENDA® Sugar Blend for Baking, SPLENDA® Brown Sugar Blend and vanilla extract in large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in SPLENDA® Sugar Blend for Baking.
Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes. Remove to wire racks to cool completely.
Peanut Butter Banana Melties
INGREDIENTS
4 large bananas
1/2 cup peanut butter
1/2 cup chocolate chips
DIRECTIONS
Leaving the peel on the bananas, slice each in half lengthwise. Smear the inside with peanut butter, and sprinkle with chocolate chips. Place the two halves back together and wrap each banana individually in aluminum foil.
Cook in the hot coals of a campfire until the banana is hot, and the chocolate has melted, about 10 to 15 minutes, depending on the heat of the coals.
Chicago-Style Hot Dog
INGREDIENTS
1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
DIRECTIONS
Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Stuffed Grilled Burgers
INGREDIENTS
5 pounds lean ground beef
6 tablespoons Worcestershire sauce
2 teaspoons hickory seasoning (optional)
salt and pepper to taste
2 cups chopped onion
2 cups chopped fresh mushrooms
2 cups chopped cooked ham
3 cups shredded Cheddar cheese
DIRECTIONS
Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
In a large bowl, mix together the ground beef, Worcestershire sauce, hickory seasoning, salt and pepper until well blended. Make 8 or 10 balls, and flatten into patties. On one half of the patties, distribute the onions, mushrooms, ham and cheese. Carefully cover the piles with the remaining patties, making sure to seal all of the edges of the patties together tightly and enclose the filling.
Grill the patties for 8 to 10 minutes per side, or until meat is well done, and cheese in the center is melted.
Fajitas
INGREDIENTS
2 green bell peppers, sliced
1 red bell pepper, sliced
1 onion, thinly sliced
1 cup fresh sliced mushrooms
2 cups diced, cooked chicken meat
1 (.7 ounce) package dry Italian-style salad dressing mix
10 (12 inch) flour tortillas
DIRECTIONS
Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.
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