FOOD FIESTA page 116
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118
CLASSIC CUISINE
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PHILIP TEWEL
Food and Beverage Director
(810) 661-4050
Farmington Hills, Michigan
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Unlbed Way
1 can (11 oz) corn, drained
6 8-inch tortillas
3/4 cup (6 oz) shredded cheddar
cheese or reduced fat cheddar
cheese
2 green onions, thinly sliced
1/4 cup plain yogurt or low fat
plain yogurt
1/4 cup prepared salsa
Heat oil in large skillet over
medium heat. Add onion, garlic,
chili powder and cumin. Saute 3-
5 minutes until onion is tender.
Add rice, beans, and corn. Cook,
stirring 2-3 minutes until mixture
is thoroughly heated. Remove
from heat. Spoon 112 cup rice mix-
ture down center of each tortilla.
Top each with 2 tablespoons
cheese, 1 tablespoon green onion
and 1 tablespoon yogurt. Roll up
and garnish with 1 tablespoon sal-
sa.
Makes 6 tortillas.
ALMOND AND DRIED
FRUIT EMPANADAS
(FROM ALMOND BOARD
OF CALIFORNIA) (PARVE
IF PIE DOUGH IS MADE
WITH VEGETABLE OILS
AND/OR FATS)
6 oz package assorted dried fruit
bits or mixed dried fruits
3/4 cup orange juice
1/2 cup water
2 tablespoons brown sugar,
packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup toasted, slivered almonds*
1 package (15 oz) refrigerated pie
crust (for double-crust, 9-inch
pie) or homemade pie crust
1 egg, beaten
Topping:1 tablespoon granulated
sugar mixed with 1/4 teaspoon
each, cinnamon, and nutmeg
Preheat oven to 450 degrees.
In 2 quart saucepan, combine
fruit, juice, water, brown sugar,
cinnamon and nutmeg. Bring to
boil. Reduce heat and simmer
gently, stirring often, until fruit
is soft and most of the liquid is ab-
sorbed, about 15 minutes. Cool.
(If whole dried fruits are used,
chop coarsely in food processor.)
Transfer to a bowl and mix in
almonds. Place pie crust on light-
ly floured work surface. If home-
made, roll out to about 1/8-inch
thick. Cut out 15 4-inch circles,
re-rolling scraps as needed. Spoon
fruit mixture onto circles, divid-
ing equally, about 1 rounded ta-
blespoon each. For each
empanada, fold dough over filling
to form a half circle. Pinch edges
to seal completely.
Place on baking sheets, about
1/2-inch apart. Brush with egg
and sprinkle lightly with sugar-
spice mixture. Bake 12-15 min-
utes until crust is crisp and nicely
browned. Serve wat in or at room
temperature.
Makes 15.
*To toast almonds, spread on
ungreased baking pan. Place in
preheated 350-degree oven and
bake 5-10 minutes or until al-
monds are pale golden. Stir once
or twice to assure even browning.
Note that almonds will continue
to brown slightly after removing
from oven.