First I would like to let you all know that I have been having many problems publishing my blog.  There are technical difficulties with the Mac publishing side.  They are trying to fix it!!!  I know that many of you have had problems printing the recipes.  I am aware and am working on getting it fixed.  I hope you don’t get as frustrated as I get.  IT WILL BE FIXED!!!   Anyway, back to the blog.  I thought I would give you some interesting tips that I have been reading/ that I already know, that have been told to me, you get the picture.  Do you have any tips or techniques?  Let me know. Also I inserted baking directions for the chicken enchiladas and another way to steam the tortillas.  Oops!!!
Whenever you make a meatloaf, make a little extra and make hamburger patties.  The next time you grill hamburgers you will have a great tasting burger.
If you don’t have a ginger grater: it’s much easier and faster to grate than mince.  If you cover the small hole side of a standup grater with plastic wrap you can grate right over the plastic wrap.
Want to make Mexican Chorizo?  In a bowl, combine 1/2 pound ground pork, 2 tablespoons cider vinegar, 1 tablespoon chili powder, 2 teaspoons paprika and 1/2 teaspoon each sugar, dried oregano, ground cumin and salt.    If pork is very lean, add 1 to 2 tablespoon vegetable oil.  Stir well, cover, and chill 24 hours.  Saute and use in place of ground beef in taco and burrito fillings or with eggs.  Makes about 1 1/2 cups.
SUMMER IS HERE.  This means more fruit.  But do remember not to eat toooooooo much.  Here are a few simple fruit sauces for simple desserts.
MIXED BERRY SAUCE:  In a saucepan, combine 1 1/2 cups each frozen drypack rasberries and blueberries, 1/3 cup Splenda and 1/4 cup water.  Bring to a simmer over medium heat.  Mix 1 tablespoon lemon juice and 3/4 teaspoon cornstarch.  stir into berrhy mixture ujtil thickened, 2 minutes.
ORANGE SAUCE:     In  a saucepan over medium heat, boil 3 cups orange juice until reduced to 1 1/2 cups, about 20 minutes.  Stir in 1/2 cup orange marmalade and 1/4 cup packed brown sugar.  Return to a simmer.  Mix 1 tablespoon each cornstarch and lemon juice or water.  Stir into simmering mixture until thickened, 2 minutes.
FRESH MANGO SAUCE:  In a blender or food processor, combine 1 large peeled, pitted and chopped mango; 3 tablespoons brown sugar; and 1 tablespoon lime juice.  Puree until smooth.  For a smoother sauce, press through a sieve.
These were just a few ideas.  I’ll post more later.  Thanks for coming back to see what’s new.  
Saturday, May 27, 2006
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