Small Recipes...Trout Baked in Cream

 Fish works well to fix for one or two people. I do get a little tired of it so I am always ready to try a different way to fix it. This recipe has a couple of things going for it. It is not breaded, the bread crumbs are sprinkled on top and the seasoning is quite good. 

 I really couldn’t tell that the cream made any difference but it came out well so will do it again. I would guess it helps hold the  bread crumbs on the fish. The recipe calls for trout but I just used a firm fish and that worked well.

 This recipe was in a Taste of Home cookbook, Contest Winners. I had not seen it before which is unusual for their cookbooks as they tend to repeat many recipes in many of their cookbooks. It is also available on their web site. Look for it by name.

Trout Baked In Cream

2 servings

3 fish filets ( about 3 ounces apiece)

1 Tablespoon lemon juice

½ teaspoon dill weed (about, adjust to the size of your fish)

¼ teaspoon salt

1/16 teaspoon pepper

½ cup heavy whipping cream

1 tablespoon seasoned bread crumbs (I used crumbs made from a slice of GF bread)

Directions 

Place fish in a greased baking dish. 

Sprinkle with lemon juice, dill weed, salt and pepper. 

Pour cream over all. Bake, uncovered, ay 350°F for 15 to 20 minutes or until fish flakes easily with a fork.

Small Recipes... Ground Beef and Vegetables Casserole

I stirred this so you could see the layers so it is no longer stacked in layers

 I recently bought a used copy of Creative Cooking for One or Two where I found this recipe for Ground Beef and Casserole. Since it reminded me of my teenage years when we did quite a bit of this I decided to try it. Glad I did for it was excellent and I have made it several times now. Just right for one if you are hungry and for one not so hungry and a small dish left for lunch in a few days. This was super easy to make and though it seems like a long time it took an hour to bake. This recipe will double, triple, etc. easily simply use a larger pan and increase the baking time slightly.

Ground Beef and Vegetable Casserole

Per Serving

4 ounces ground beef 85% lean

½ thinly sliced carrots

¾ cup thinly sliced potatoes

2 teaspoons butter

thinly sliced onion

steak seasoning and seasoned salt or salt and pepper

Directions

 Use a small casserole or 6” cake pan for a single serving. It might not fill all of it but will overfill a individual pie pan.

 Place onion in the bottom of the pan, pat the ground beef evenly over the onion to cover the bottom of the dish entirely. Sprinkle with seasoning of your choice. Spread the  carrots evenly over the beef and then the potatoes evenly over the carrots. Sprinkle with more seasoning. Dot the butter evenly over the top. Cover the casserole with a lid or foil.

 Bake at 375°F. for about one hour until the meat is cooked and the vegetables are fork tender.

Gluten Free Meat Loaf

One to eat and one to freeze

 A recipe from the Gluten Free Made Simple cookbook that everyone enjoys is this meat loaf recipe. One of the ingredients is crushed Corn Chex®. I always have them on hand as they are a good gluten free cold cereal. Not all corn cereal is GF. However, most of the Chex cereals are. I just never thought of using them in a meat loaf. The rice made a nice addition also and both worked well, serve with a baked potato and a vegetable. You could vary the sauce on top which I will do occasionally to change the taste.

 Meatloaf freezes well so for just one you could cut this in half and then freeze any slices left over from half a recipe.

Old Fashioned Meat Loaf

⅔ cup Corn Chex®

1 ½ lbs. Ground beef

1 cup cooked white or brown rice

2 eggs

3 tablespoons GF ketchup (Heinz® Tomato Ketchup)

1 teaspoon dried parsley

1 teaspoon finely chopped onion

½ teaspoon salt

¼ teaspoon pepper

⅓ cup GF ketchup (Heinz® tomato ketchup)

2 tablespoons packed brown sugar

  Preheat oven to 350°. 

Place the Corn Chex® in a plastic bag and crush with rolling pin and set aside.

In a large bowl combine the rest of the ingredients and add the crushed chex.

  Shape into two loaves and place on a rimmed baking sheet. (I used a 9 x 13 pan) Stir the ⅓ cup of ketchup and brown sugar together and spoon half on each meat loaf.

  Bake for 45 minutes at 350°.   Serves 6

Small Recipes...Corn Chip Beef Bake

This is an excellent casserole for one or two. When I saw the recipe in Sue’s cookbook Taste of Home Cooking for Two I knew it could also be Gluten Free with not a lot of work. If you are going to freeze half put the corn chips in a small bag and include with the casserole dish. Then when you want it the corn chips will be there. 
 The other thing with this recipe is NO heavy sauces or white sauce. I always have chopped peppers, celery and rice in my freezer so just had to get a tomato. If you use Miracle Whip or read the label on the Mayo jar you are good to go with it being GF.
Corn Chip Beef Bake
Ingredients
 1/2 pound lean ground beef
 1/3 cup finely chopped onion
 1/3 cup thinly sliced celery
 1/3 cup finely chopped green pepper (red or yellow would work also)
 1/4 teaspoon minced garlic
 1 cup cooked rice 
 1 medium tomato, chopped
 1 teaspoon lemon juice
 1/4 teaspoon salt
 1/4 teaspoon hot pepper sauce
 1/4 cup mayonnaise or Miracle Whip 
 1/2 to 1 cup corn chips, crushed
Directions
Preheat oven to 350°. In a large skillet, cook beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in rice, tomato, lemon juice, salt and hot pepper sauce; heat through. Stir in mayonnaise.
Spoon into two 15-oz. baking dishes coated with cooking spray. Sprinkle with crushed corn chips. Bake, uncovered, 13-15 minutes or until heated through.
Nutrition Facts
1-1/3 cups: 456 calories, 18g fat (5g saturated fat), 59mg cholesterol, 722mg sodium, 46g carbohydrate (7g sugars, 5g fiber), 27g protein.

Meatballs with Cottage Cheese and Ground Beef

Start to Finish

 After making a meatloaf combining ground beef and cottage cheese, I decided that I wanted to make meatballs from the same recipe. The recipe came from a reader of our blog and was in a comment. She/he didn’t post a name with it which is too bad as it is very, very, good. 

  The meatballs are even better than the meatloaf is. I made mine small size, about a tablespoon rounded up. I did use a tablespoon scoop to make them with. If you make them larger keep in mind they will need to bake longer than the time given in the recipe. I am suggesting some seasonings at the bottom of the recipe, feel free to use as many or all of them or use the seasonings from a recipe you already use and like.

 The cottage cheese keeps the meatballs moist and the small size makes them easy to handle. Don’t over mix as that will make them tough. I did drain the cottage cheese but not too dry as I wanted the balls to stay moist.

 Thanks again to our reader and hopefully they will see this and know we all liked them.

Ground Beef Cottage Cheese Meatballs

Ingredients

1 pound ground beef

1 8oz container of cottage cheese (partly drained)

2 eggs

 Mix well with whatever seasonings you are using, if adding onion or celery, dice and sauté for a few minutes so they soften in the short time the meatballs bake. Drain the cottage cheese leaving it still creamy, just not as much liquid, add to meat mixture along with the eggs. 

 Make into 1 tablespoon size balls and place in a pan with sides, lined with greased aluminum foil. Bake at 350° for 16 minutes turning over and draining some of the extra liquid in the pan half way though. If freezing let cool on pan and freeze in a single layer. Once frozen they can be placed in a freezer bag or freezer container.

Suggested Seasonings 

Use as many as you want or all of them

1 small minced onion

1 or more tablespoon chopped green pepper

½ teaspoon ground/powdered Mustard

½ to 1 teaspoon salt

2 to 3 tablespoons ketchup

1 to 2 teaspoons horseradish

2 teaspoons Worcestershire sauce ©

1 teaspoon any herbs

½ teaspoon garlic salt or ¼ teaspoon garlic powder

Meat loaf with Cottage Cheese (Gluten Free)

 One of our readers who only commented as Anonymous gave a recipe for a meatloaf she makes with cottage cheese and no filler. Since as a Celiac I struggle with making things without filler of some kind I decided to try it. My daughter is moving and has a broken arm so wanted to fix supper for her and her family.

 We all thought it was excellent. I used onion and celery and some Italian seasoning. Next time I will add some Worcestershire sauce or maybe some soy sauce.

 What I did find is that without the filler it is more fragile and you need to let it stand for at least 10 minutes before cutting. I am thinking it would work better as meatballs, another option to try. If I am going to make it into meatballs I would bake them so they don't have to be turned as much. I am going to try that as they would also be easy to freeze and would get a crisper crust. Anonymous gave just a simple set of directions and amounts, I will try to list some amounts that I used. Thanks again to whomever posted that comment. If you let me know your name I can give you credit for the lovely recipe.

Meatloaf with Cottage Cheese

1 pound of ground beef

1 8 ounce container of cottage cheese Drain before adding

½ cup diced onion (optional)

½ cup diced celery or carrots (optional)

2 eggs

Salt

Pepper

Seasoning of your choice (I used ¼ tsp of Italian seasoning)

Directions

Mix well in a bowl, hands work well for this step. 

Place in a bread pan and then if you like it you can spread some chili sauce or ketchup on top. 

Bake in a 350° oven for 55 to 60 minutes

Drain and let stand for at least 10 minutes (15 would be better)

Slice and serve from the pan as it is too fragile to turn out. The meatballs would be easier to handle I think.

Orange Chicken and Rice

 

The orange colored rice is from the orange juice and curry powder

A recipe from Polly Clingerman’s Dinner Companion  that we are all fond of it this recipe for Orange Chicken. The chicken is good, but the rice is really the star of this recipe. Bettie who really doesn’t like rice ate two helpings of it and asked to have it again. Easy, no need to brown the chicken, it cooks with the rice for a truly good meal.

Don’t let the curry spice scare you off, it just adds a warm flavor and color to the rice and chicken. This is a fast, tasty meal whether you are in a hurry or not. She suggests you could add nuts and raisins to the rice mixture before cooking. Haven’t tried that yet, if I do I will use golden raisins. 

Orange Chicken and Rice

Prep Time: 5 minutes   Cooking Time 25 minutes

2 to 3 teaspoons curry powder

1 ¼  teaspoon salt, divided

¼ teaspoon pepper

4 skinless, boneless chicken breasts or thighs

1 ½ cups orange juice (fresh squeezed if you have oranges)

1 cup raw rice

¾ cup water

1 tablespoon brown sugar

1 teaspoon dry mustard

1 tablespoon butter (optional)

Chopped parsley makes a nice garnish

 In a small bowl combine curry powder, ½ teaspoon salt, and pepper. Sprinkle over chicken pieces and rub in well. Set aside. In a 10 inch skillet combine the orange juice, rice, water, brown sugar, dry mustard, ¾ teaspoon salt and butter. Mix well. Place the seasoned chicken pieces on top of the rice in skillet and bring to a boil. Cover, lower heat and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes. If there is still a small amount of liquid left return to heat and cook till it is absorbed. Sprinkle with parsley and serve.

Egg Roll Rice Noodle Bowl

 For a simple, easy gluten free meal try this recipe for Cabbage Egg Roll noodle bowl. It is by Courtney Stultz, Kansas, and with just a few small changes to suit our family, I had dinner ready and on the table in no time.

 Bettie is not a fan of stir fries and really likes that neon pink Sweet & Sour sauce so I wasn’t sure if she would like this but she did and said we should have it again. I will just because I really liked it and it is Gluten Free (if you use GF soy sauce), necessary when you are a Celiac.

 I used the ground ginger called for even though I had fresh ginger and it worked very well. I always have cooked mushrooms in the freezer so added them and used coleslaw mix as my cabbage and carrots. It does need the turmeric as turmeric has a flavor that you find in Chinese 5 spice blends. I used dried garlic soaked in some of the water from the rice noodles and brown rice noodles instead of white though either will work. Also toasted some Sesame Seeds while the pork was browning and this made a nice crunch addition. If like me you can’t have the egg roll wrappers this is a good substitute and just good even if you can have them.

Egg Roll Noodle Bowl  

TOTAL TIME: Prep/Total Time: 30 min.

YIELD: 2 servings

Ingredients

1/2 tablespoon sesame oil  (I didn’t use any oil and it worked great)

1/4 pound ground pork

1/4 cup mushrooms

1/2 tablespoon soy sauce

1/2  garlic clove, minced (dry works fine)

1/2  teaspoon ground ginger

1/4 teaspoon salt

1/8  teaspoon ground turmeric

1/8 teaspoon pepper

3 cups shredded cabbage (about 1/2 small head)

1 large carrot, shredded (about 1 cup)

2 ounces rice noodles

3 green onions, thinly sliced

Additional soy sauce, optional

Directions

In a large skillet or wok, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic mushrooms and seasonings. Add cabbage and carrots; 

Or coleslaw mix, cook 4-6 minutes longer or until vegetables are tender, stirring occasionally.

 Meanwhile, cook rice noodles according to package directions; drain and immediately* add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce. Yield: 2 servings.

*Most rice noodles will stand in cold water and just add and stir until warm. 

Sausage Over Rice

 Need to stretch that breakfast sausage?  Here’s a delicious way to do it.  This is basically a mild chili recipe made with sausage instead of beef, one that most folks will enjoy.   It could certainly be served over whatever starch your family enjoys; spaghetti, rice, macaroni, or even good, homemade cornbread or polenta.   I used sausage from my brother-in-law’s hog, and used light kidney beans that I had on hand.          

                            Sausage Over Rice

     1/2      pound  Pork Sausage

     1/3      cup  chopped onion

     1/3      cup  chopped green pepper

  1             celery rib -- sliced

  1             garlic clove -- minced

  1             can  tomato sauce -- (8 ounces)

     3/4      Cup  canned kidney beans -- rinsed and drained

     1/2      cup  water

     1/2      teaspoon  garlic powder

     1/2      teaspoon  chili powder

     1/2      teaspoon  Worcestershire sauce

     1/4      teaspoon  pepper

     1/8      teaspoon  hot pepper sauce

  2             cups  hot cooked rice

In a large skillet, cook the sausage, onion, green pepper, celery and garlic over medium heat until sausage is no longer pink; drain.

Add the tomato sauce, beans, water, garlic powder, chili powder, Worcestershire sauce, pepper and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Serve with rice.

Per Serving: 430 Calories; 24g Fat (49.2% calories from fat); 13g Protein; 42g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 938mg Sodium.  Exchanges: 2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.

“Taste of Home”

Roast Pork Loin with Apples and Cinnamon

In Iowa, pork loin is often on sale; especially whole ones.  I cut them up for roasts and chops; often the meat market will do this for me.  This is a good recipe from the "National Pork Producers Council", we especially liked the simple rub.  We enjoyed our leftover meat sliced for sandwiches and frozen in small packages so we could eat them over time for quick meals; with BBQ sauce on buns and later in grilled pork and Swiss sandwiches, both favorites. 
This is a good place for an oven probe thermometer or a good meat thermometer to keep your pork moist and just done enough.
This is an excellent, easy-to-make holiday meal as well.                     

Roast Pork Loin with Apples and Cinnamon

  2          pounds  boneless pork loin roast

  1          tablespoon  olive oil

  1          teaspoon  black pepper -- ground

  1          teaspoon  ginger -- ground

     ½      teaspoon  nutmeg -- ground

     ½      teaspoon  cinnamon -- ground

     ½      cup  dry white wine

     ¼      cup  honey

  1         tablespoon  lemon juice

  2         apples -- cored, peeled, and sliced into wedges

Rub pork loin with olive oil, pepper, HALF of the ginger, nutmeg and cinnamon.

Combine the other half of the spices with the wine, honey, lemon juice and apple wedges.

Preheat oven to 350 degrees F. Place roast in shallow roasting pan and roast for 45-60 minutes until internal temperature, measured with a meat thermometer, reaches 135°F (about 20 minutes per pound). Remove roast from oven and let rest 10 minutes before slicing to serve, temperature will continue to rise to 145°. Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.

6 Servings

  

Bacon Mushroom Chicken

This recipe is one more way to prepare boneless, skinless chicken breasts that has a delicious sauce and of course, you can’t go wrong with bacon and mushrooms!  The sauce is so good; we scraped it out of the pan to put on our vegetables so we wouldn’t waste any of the goodness.  I think you could skip the cheese and not notice it.  I saved a pan by putting it in the oven right in my cast iron skillet…I have an oven-proof lid for it.  We’ll have this again!

Bacon Mushroom Chicken 

  2           bacon strips -- halved

  10         Ounces  Chicken Breast, boneless, skinless

     1/8    teaspoon  seasoned salt

  2           Tablespoons  honey

  1           tablespoon  Dijon mustard

     1/2    tablespoon  mayonnaise

     1/4    teaspoon  dried minced onion

     1/4    Cup  sliced fresh mushrooms

  3           Tablespoons  Mozzarella Cheese -- shredded

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray or leave in the skillet if it is oven-proof.

In a small bowl, combine the honey, mustard, mayonnaise, and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese.

Cover and bake at 350° for 15-20 minutes or until chicken juices run clear. Yield: 2 servings.

adapted from Taste of Home

Yield: 2

Per Serving: 335 Calories; 13g Fat (34.2% calories from fat); 36g Protein; 19g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 420mg Sodium.  Exchanges: 5 Lean Meat; 0 Vegetable; 1 Fat; 1 Other Carbohydrates.

Rotini Mac and Cheese Gluten Free

When you need to use up leftovers a casserole will do the job nicely.  I had some Barilla ® brand Gluten Free Rotini pasta that I have been wanting to try so that was the base for the casserole. I did not want to turn the oven on in this heat so stove top was what it was going to have to be. I looked on the Barilla web site to get some ideas of amounts and came up with this casserole using some shredded Asiago cheese I had in the freezer, 3 ounces of pork sausage patties I hadn’t fried for breakfast over the weekend and some half and half I had in the refrigerator.

 The pasta was very good. Until I told Bettie and Lyle it was Gluten Free they had no idea. So nice to be able to eat pasta. Any I have tried before was not good and fell apart when it was cooked. I will buy this again. The recipe turned out well and I am going to post what I did. Try changing it to use up your leftovers. Maybe some peppers or olives added would be good.

Rotini Mac and Cheese

5 ounces Rotini or Gluten Free Rotini

1 clove garlic

1 cup half and half

Dash of Sherry  (Optional)

salt and pepper

1 cup shredded Asiago cheese

⅛ cup shredded Parmesan cheese

1 tablespoon chopped chives

2 sprigs of fresh thyme or ½ teaspoon dried thyme

3 ounces pork sausage (I use medium spiced)

 Bring a pot of water to a boil and cook pasta according to package directions.

Meanwhile brown pork sausage and remove from pan. Sauté garlic clove in salad oil for one to two minutes. Add the cream and thyme and salt and pepper. Simmer reducing the cream slightly. Add Sherry if using.

 Remove the cream from the heat and stir in the Asiago cheese and let it melt. 

Drain the pasta saving about a cup of pasta water. Add the pasta to the cheese sauce. Stir in the sausage, Parmesan cheese and chives. Toss to coat. If too thick thin with some of the hot saved pasta water. Garnish with thyme or chives. 

Steak and Potatoes in Foil

 Years ago I used to make foil packet meals. My kids really liked them and I liked the few dishes that were dirtied this way. After seeing several on the internet I thought I would make one for us. In an effort that I am making this year, I used things from the freezer and odds and ends I had on hand. 

 It turned out well, and I will make again but I didn’t make the packet flat enough so it took a little longer to cook through. You can also make this in individual packets so each person has their own. Just remember to open them away from you so you don’t get burned on the steam. Use any combination of vegetables and meat you have on hand. The next time I am going to use the same vegetables and smoked sausage instead of the Sirloin steak. We thought the vegetables were excellent with this meal.

Steak and Potatoes in Foil

8 ounces boneless beef top sirloin (or meat of your choice)

½ package of frozen stir fry vegetables (16 oz package) Ours had onion, peppers, broccoli and green beans

2 medium potatoes peeled and cut in chunks 

¼ teaspoon dried thyme

Salt and pepper to taste

If using frozen vegetables still frozen no liquid needs to be added

 Preheat oven to 450°F. Combine all ingredients in bowl, having the steak sliced in thin strips or small pieces. 

 Place beef mixture in center of foil sheet (about 24 by 12) for one packet or make individual packets. Double fold sides and ends of packet to seal, leaving head space for heat circulation. PLACE PACKET ON BAKING SHEET.

Bake 25 to 30 minutes or until beef is tender. Let set for 5 minutes to allow potatoes to finish cooking. Carefully open one end of packet to allow steam to escape.

Sherry and Ginger Grilled Tenderloins

In Iowa, pork tenderloins are usually a sandwich, breaded and deep-fried, with the pork extending far beyond the confines of the bun.  You can usually get grilled tenderloin sandwiches too, which are simply grilled. 

My husband’s brother, Don, gave us some tenderized pork steaks or cutlets from their homestead hog, and we couldn’t wait to grill them in one of our favorite marinades.  If you don’t marinate them, they can be dry and somewhat tasteless.  Don’t overcook these little cutlets, it takes really just a few minutes.

We enjoyed them today with some garden green beans and red peppers, and fruit for dessert.   I served them last week to guests with Orange Fruit Salad and homemade Garlic Parmesan Rolls and Molasses Baked Beans.                    

Sherry and Ginger Grilled Tenderloins  

  4        Pork Cutlets -- tenderized (about 4-6 ounces each)

     ¼     Cup  Sherry -- or rice vinegar or lemon juice

  2        Tablespoons  Olive Oil

  4        teaspoons  grated fresh ginger or ginger paste

  4        teaspoons  Teriyaki Sauce -- or soy sauce

  4        teaspoons  sesame oil

  4        teaspoons  garlic -- minced

Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.

Remove tenderloins from marinade; discarding marinade. Grill tenderloins over medium-hot coals, turning occasionally, 4-6 minutes total, depending on thickness.

Balsamic Pork Chops

   If you need another reason to try balsamic vinegar, here’s a good recipe.  Balsamic vinegar is almost sweet and very dark colored.  It makes a delicious combination with pork chops.  In a pinch, you could probably try red wine vinegar and reduce the amount of broth, as it doesn’t get as syrupy as balsamic does.

This is quick and easy; rice that you can serve with the sauce makes a good side.                  

                           Balsamic Pork Chops

     1/2    tablespoon  olive oil -- (1 to 2)

  4           pork loin chops

               Salt and pepper to taste

     1/3    cup  Balsamic Vinegar

     3/4    cup  Chicken Broth

   1 1/2   teaspoons  cornstarch

Heat your skillet, when the pan is hot add the oil and pork chops.

Brown for about 4 minutes per side.

Remove the pork chops onto a separate platter. Drain off the extra fat.

Add the balsamic vinegar to the hot pan and drippings.

Bring to a boil until the vinegar becomes a bit thicker, that only takes about half a minute.

Add the cornstarch to the cold chicken broth and stir to dissolve.

Add the chicken broth into the pan and stir until the gravy comes to boil and thickens. Return the pork chops to the pan. Cook for another 15 minutes.

4 Servings

Chili Dog Wraps

 While sorting some recipe sheets I had printed out and saved I ran across this recipe for Chili Dog Wraps. It was from 2002 so you can see I hadn’t gone through that file for quite awhile. I had everything called for except the corn tortillas, so fixed it for supper tonight. Now we are wondering why I waited so long to try it. 

 This is easy, fast, and best of all Gluten Free if you are careful of the brands you buy.

I used Hormel chili in the can as we all like it and it is GF. Also Hormel all beef hot dogs or Wimmer brand hot dogs and of course the corn tortillas are GF. I did check the brand label and they were very good tortillas. Warmed them and they rolled up just great. The brand if you can find them is La Banderita. 

 Served them with the usual sides to add, sour cream, black olives and jarred Jalapenos. Buttered corn and cottage cheese and there you have a very quick and easy supper. Paper plates and the dish washing is at a minimum also. I made 2 apiece and that was a great plenty. You can add more Salsa or cheese to suit everyones taste.

 Chili Dog Wraps

10 corn Tortillas (6 to 8 inches)

10 hot dogs

1 can (15 ounces) chili

2 cups salsa (I used medium, we are wimps)

1 cup shredded Cheddar or Monterey Jack Cheese

 Heat oven to 350°. Grease rectangular baking dish, 13x9x2 inches.

 Soften tortillas as directed on package. Place 1 hot dog and 3 tablespoons chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas.

 Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

*Remember for Gluten Free to check your labels.