82-Lancaster Fanning, Saturday, August 26, 2000 So Many Ways 7o Md Jh 7fa PCavof! Tired of ordinary sandwiches made with plain bread? Let your imagination roll. Shake up your morning rou tine by wrapping your favorite omelet in a tortilla. Keep the party going with Easy Mexican Calzones wrapped in pie crust. Stuff bagels, pitas, and muffins with your favorite sandwich fix ings. In recent years, sandwiches have come a long way from those typically served with ordi nary plain bread and hamburger buns. Much of this evolved from ethnic influences of Italian and Mexican restaurants. Taste a calzone, a veggie wrap, or an en chilada, and you want to dupli cate it at home. Speaking of tortillas, did you know that they are more popu lar in the U.S. than any other ethnic bread including bagels, pitas, and English muffins? Tortillas are no longer used only as a Mexican bread. Tortil las are found in a wide range of American fare, from sandwiches and casseroles to desserts and snacks. In fact, as its popularity has grown, the tortilla has found its way into mainstream Amer ica, often substituted for bread in peanut butter and jelly sand wiches and for thin, crispy pizzas. Tortillas come in a variety of sizes to accommodate a wide range of tastes, including fajita size, perfect for kids and Mexi can meals; burrito size, perfect for making wraps; and many more. Try wraps, bagels, muffins, and ethnic breads to accommo date any taste from mild to wild. BLT WRAP WITH AVOCADO SPREAD 1 ripe avocado, peeled, pitted V «cup sour cream 1 tablespoon lime juice Vi teaspoon hot red pepper sauce, to desired taste Vi teaspoon Worcestershire sauce Dash salt 4 burrito-size flour tortillas 4 large leaves red leaf lettuce 2 large tomatoes, sliced 8 slices bacon, browned Combine avocado, sour cream, lime juice, hot pepper sauce, Worcestershire sauce, and dash of salt. Blend with a fork until smooth. Spread each warmed tortilla with 3 tablespoons avocado spread. Layer with lettuce, tomatoes, and bacon. Fold in sides and roll up. Serves 4. At right, Easy Mexican Calzones made with pie crust assuages those look ing for something a bit dif ferent yet every bit as satisfying as the traditional burger sandwich. STROMBOLI 1 loaf frozen bread dough, thawed Flour , 6 slices turkey ham 6 slices provolone cheese 6 slices American cheese 6 slices cooked salami V 4 green pepper, diced 2 tablespoons onion*, minced Vi cup sliced mushrooms Pizza or spaghetti sauce Preheat oven to 400 degrees. On a floured work surface, roll bread dough to 18x6-inch rectangle. Fill stromboli by laying the turkey ham down the center of dough, overlapping pieces. Next layer the American and provo lone cheese, chopped vegetables, and end with cooked salami. Fold meat layers over for easier wrapping. Carefully stretch dough and fold over meat. Pinch the edges together. Moisten ends, fold over and seal. Placed seal side down on greased baking sheet. Bake 12-15 minutes or until golden brown. Serve with heated sauce. Variation: Try making a steak and cheese stromboli by using fried minute steaks and onions with mozzarella cheese. Serve with sauce. Brenda Stallman Lititz EASY MEXICAN CALZONES IS-ounce package refri gerated pie crusts, room temperature 1 pound ground beef 4-ounce can diced green chi lies Y «cup water 1.25-ounce taco seasoning mix 1 cup shredded cheddar or Monterey Jack cheese, di vided Garnish suggestions: salsa, shredded lettuce, sour cream, diced tomatoes, sliced green onions Preheat oven to 42S degrees. Brown beef in large skillet; drain. Add chilies, water, and seasoning mix; mix well. Place unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making four half circles. Place Vi cup beef filling on half of each circle. Place l A cup cheese on top. Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet. Bake 10-15 minutes or until golden brown. Cool on baking sheet 5 minutes. Garnish as desired. CHICKEN ENCHILADAS 1 onion, chopped 2 cloves garlic, minced 4-ounces green chilies, chopped 1 pound cooked chicken, shredded 10-ounces enchilada sauce Vi cup jalapeno Jack cheese, shredded 10 corn tortillas, warmed Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes. Add chi lies, chicken, and enchilada sauce, and cook 2 minutes. Fold in cheese. Remove from heat. Dip each warmed tortilla in water; shake off excess. Fill each tortilla with Vi cup chicken mix ture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese. Bake at 375 degrees for 10 minutes. Broil 5 minutes and serve hot. At right, Chicken Enchila das. WRAP & From breakfast to lunch and snacks to dinner, tortillas are for every meal and cuisine. Here are some quick-fix meal solutions that take less than 10 minutes to prepare. A. HGAJ 77/ Heating Instructions: Tortillas may be heated on a skillet or electric griddle, on the grill or in the microwave. For best results, heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip and heat for another 5 to 10 seconds. Microwave: Place 4 to 6 tortillas between two damp paper towels. Microwave 30 to 45 seconds or until heated through. Wrap in a cloth or place in a tortilla keeper until ready to serve. ROLL WRAP Jit Use your favorite sandwich fillings and make your own wrap or burrito! noun I Spread a tasty filling across tortilla and roll for an enchilada or a pinwheel tom m Fold in the flavor of your favorite soft taco.
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