Wash and cut potatoes. Don't peel. Cook as usual. When finished, drain most of the water, add TONS of butter and season with pepper and very little salt. Stir with a big spoon leaving many lumps!
1 loaf French bread
Lettuce
Smoked Ham slices
Smoked Turkey Breast slices
Cheese slices
Sliced Tomatoes
1 T. cornstarch
1/4 t. pepper
1/2 c. chicken broth
12 corn tortillas (1 used 6 flour, 6 corn)
Heat a cast iron skillet or griddle to medium-hot. Place the tortilla on the hot surface until warm and then flip. (if the tortilla is cold it will rip. Much easier to roll if warm!)
Mix the chicken, cornstarch, pepper, and chicken broth in a pot and cook, stirring constantly, until very thick and bubbly.
Place the mixture along one side of the tortilla, and roll the tortilla as tightly as possible without tearing the tortilla.
Heat about an inch of oil in the skillet until the oil sizzles (use the handle of a wooden spoon - Rachael Ray trick! LOL)
Carefully lay the flautas, seam side down into the oil, and cook until they are golden and crisp. Drain on paper towel and keep warm in low oven until all are cooked.
Makes 4 servings of 3 flautas each. I put shredded lettuce, shredded cheese, sour cream and guacamole on the plate. Can add tomato wedges and salsa or hot cheese dip.
*NOTE: Can add chopped onion and minced garlic to the chicken mixture.
2 1/4 c flour
1 c shortening
5-7 T ice cold water
6 c thinly sliced peeled tart apples - about 4 large (I used jonathan, granny smith, and red delicious)
3/4 c sugar
1 T cornstarch
1/2 tsp. ground cinnamon
1/4 tsp ground nutmeg
1. PREHEAT oven to 400 (I used glass dish) F. Mix flour in large bowl. Cut in shortening using a
pastry blender until mixture resembles coarse crumbs.
2. ADD water, 1 T at a time, mixing lightly with fork (don't over mix pastry!) until flour mixture is
evenly moistened and clings together when pressed into a ball. Divide dough in half; shape each half into a 1/2 in thick round. Wrap each dough round in plastic wrap; refrigerate 10 - 15 min.
3. MEANWHILE, toss apples with sugar, cornstarch, cinnamon, nutmeg in large bowl; set aside.
Place 1 dough round between 2 large sheets of plastic wrap; roll out dough with rolling pin to
flatten slightly, working from center of dough to edge. Turn over; continue rolling until dough
round is about 2 in larger than diameter of inverted 9 in pie plate.
4. PEEL off top piece of plastic wrap; invert dough into pie plate. Peel off remaining piece of plastic
wrap; press dough evenly onto bottom and up side of pie plate, (I used pie tin to press it in.) being
careful not to stretch the dough. Trim any excess dough hanging over edge of the pie plate with
sharp knife or kitchen sissors; reserve trimmings.
5. FILL with apple mixture; set aside. Roll out remaining dough as directed; place over filling. Trim
top crust about 1/2 in. beyond edge of pie plate. Fold edge of top crust under edge of bottom
crust; pinch edges to form a ridge. Flute edge. Cut several slits near center of pie to allow steam
to escape. Ise small cookie cutters to cut out decorative shapes from the top crust or the leftover
pastry trimmings. Arrange on top of crust. Brush top crust with beaten egg (for a golden brown
top) and sprinkle with 1 T granulated sugar (for sparkling top). Place foil over the edge for 1/2 of
the cooking time. Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Makes 8 servings