General kitchen advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient


Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.









Tortilla Stack Recipe
Tortilla Stack Category Bean Recipes 
Views 58 
Ratings 0 
Ingredients And Procedures

5 Tortillas, flour; 8 inch

Vegetable oil ----------------------------------FILLING---------------------------------- 1 tb Vegetable oil

1/2 lb Pork tenderloin;cut in

-strips 1 Onion;chopped

2 Cloves;minced

1 1/2 ts Chili powder

3/4 ts Cumin,dried

3/4 ts Oregano,dried

1/4 ts Pepper

1 Red,green,yellow peppers

-sweet; chopped 1/2 c Corn kernels

1 cn Red kidney beans;drained

1/2 c Salsa

1 c Light sour cream

1/4 c Coriander;fresh, chopped

2 c Cheddar cheese;shredded

Sweet pepper strips In large skillet, fry tortillas in 1/4 inch oil over medium-high heat 10 to 15 seconds per side or until golden, pressing down bubbles with spatula; drain on paper towels. Filling: In large skillet, cook pork in oil over medium-high heat for 5 minutes or till no longer pink inside. Remove with slotted spoon. Cook onion and garlic over medium heat for 2 minutes or till softened. Stir in chili powder, cumin, oregano and pepper and corn; cook for 30 seconds. Add sweet pepper and cook for 2 minutes. Remove from heat; stir in reserved pork, beans and salsa. Stir together sour cream, chilies and coriander. Place 1 tortilla on baking sheet; spread with 3 Tbsp sour cream mixture. Top with one quarter of the pork mixture and 1/4 c of the cheese. Repeat layers, ending with tortilla. Bake in 375F oven for 10 minutes. Sprinkle with remaining cheese, bake for 3 minutes or until cheese is melted. Garnish with pepper strips. Let stand for 5 minutes before slicing. Serve with remaining sour cream mixture. MAKES: 4-6 SERVINGS

 
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