Monday, March 01, 2004

Dinner 3/1

Tex-Mex Enchilladas
(Corn tortillas fried in oil about 2 seconds per side, dipped in the cumin, mexican oregano and ancho chile sauce, then stuffed with soy cheese and onion. Makes about 20, place seam side down in a cassarole dish, cover with the rest of the sauce and onions and bake @ 350 for 10 minutes)

Arroz Verde
(Poblano Rice Pilaf)

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