Recipes Recipes (May 21, 2004)

Chicken Flautas

6 pounds boneless, skinless chicken pieces
1 tbs. chili powder
1/2 tsp. ground cumin seed
1 whole bunch of chopped green onion
1 cup of sour cream
3-5 cups grated cheese
Flour tortillas
Salt and pepper to taste

Season chicken with salt and pepper and bake at 375 degrees for 45 minutes. Tear meat apart and mix with chili powder, ground cumin seed, green onion, sour cream and cheese. Spread on flour tortillas and roll into flautas.

In a large nonstick skillet over medium heat, fry flautas about five minutes on each side or until tortilla turns golden brown.

Serves 11.

Recipe courtesy of John Raumann

Apple Danish

Crust:
2 1/2 cups of flour
1 cup shortening
1 tsp. salt
1 tbs. sugar
1 egg yolk (save egg white for top of crust)
2/3 cup milk

Mix flour, salt and sugar. Cut shortening into flour mixture with a pastry cutter. Whisk together the egg yolk and milk, then add it to the flour mixture and mix with spoon and hands until dough holds together. Don't mix it too much or the pastry will be tough. Separate into two equally-sized balls, cover, and chill in refrigerator for at least 30 minutes.

Filling:
4 cups of peeled, cored, sliced Granny Smith apples (approximately 4-6 apples)
1 cup sugar
1 tbs. cinnamon
1 cup of flake cereal (like cornflakes)

Mix apples, sugar and cinnamon in a big bowl. Roll out one ball of dough into the shape of a cookie sheet and place on sheet. Crush flake cereal and sprinkle over bottom crust. Spread apple mixture onto crust. Roll out second ball of dough and put on top and seal edges. Make five slits in top crust to vent steam. Mix a few tablespoons of water into egg white and spread over top crust with a pastry brush.

Bake at 350 degrees for approximately 45 minutes or until crust is golden.

Glaze:
1 tsp. boiling water
1 cup powdered sugar

Mix powdered sugar into water and drizzle over top of baked Danish. Allow to cool.

Recipe courtesy of Patty Juergens

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