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Featured Recipe: Monster Burritos

Monster Burritos

  • 1 envelope (5.6 oz.) Spanish rice and pasta mix
  • 2 cups cubed cooked chicken
  • 1 can (15 1/4 oz.) whole kernel corn, drained
  • 1 can (14 1/2 oz.) diced tomatoes, drained
  • Spinach tortillas (10 in.)
  •  Toppings: sour cream, blue corn tortilla chips, cubed and shredded cheese, ripe olives and sweet red pepper
  1. In a large saucepan, prepare rice mix according to package directions. Stir in chicken, corn and tomatoes; heat through.
  2. Spoon about 2/3 cup rice mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Using toppings, create a face on each burrito.

 

 

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Featured Recipe: Cute Halloween Sandwiches

Cute Halloween Sandwiches

  • 1 pkg. (8 oz.) cream cheese, softened
  • Yellow and red food coloring
  • 16 slices whole wheat bread
  • 1/3 cup spreadable honey nut cream cheese
  • 1/2 cup creamy peanut butter
  • 2 medium bananas, thinly sliced
  • 1/2 cup honey
  1. Divide regular cream cheese into thirds; place in separate bowls. Tint one portion yellow and one portion orange with yellow and red food coloring. Leave remaining portion white.
  2. Using a 3-in. candy corn-shaped cookie cutter, cut two pieces from each bread slice. Spread honey nut cream cheese over eight bread pieces. Layer with the peanut butter and banaas; drizzle with honey. Top with remaining bread. Decorate the tops of sandwiches with tinted cream cheese to resemble candy corn.
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Featured Recipe: Blood-Red Beets

Blood-Red Beets

  • 2 1/2 lbs. fresh beets (about 8 medium)
  • 2 medium apples, peeled and chopped
  • 1 cup chopped fresh kale
  • 1 cup chopped red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped onion
  • 1/2 cup cider vinegar
  • 1/3 cup olive oil
  • 2 Tbsp. honey
  • 1 tsp. salt
  • 3/4 tsp. curry powder
  • 1/8 tsp. each ground ginger, garlic powder and pepper
  1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
  2. Peel beets and cut into 1/2-in cube. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
  3. In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.
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Featured Recipe: Jack-o’-Lantern Biscuits

Jack-o’-Lantern Biscuits

  • 2 pkg. (1/4 oz. each) active dry yeast
  • 1/4 cup warm water (110-115 degrees)
  • 5 cups all-purpose flour
  • 1/3 cup sugar
  • 2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup shortening
  • Melted butter
  1. In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Stir in warm buttermilk; set aside.
  2. In a large bowl, combine flour, sugar, salt, baking powder and baking soda. Cut in the shortening with a pastry blender until mixture resembles coarse crumbs. Stir in yeast mixture.
  3. Turn onto a lightly floured surface; knead lightly 3-4 times. Roll out to 1/2-in. thickness; cut with a 2 1/2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on lightly greased baking sheets. Cover with kitchen towels and let rise in a warm place until doubled, about 1 1/2 hours.
  4. Bake at 450 degrees for 8-10 minutes or until golden brown. Lightly brush tops with melted butter. Serve warm.