• 1 lb. fresh Mexican chorizo, casings removed (3 links)
• 1/2 cup chopped white onion
• 2 garlic cloves, minced
• 1 lb. ground chuck
• 1/2 teaspoon chili powder
• 1 teaspoon kosher salt, divided
• 1/4 cup chopped fresh cilantro
• 1 large egg, lightly beaten
• 1/3 cup canola oil
• 1 ripe avocado, chopped
• 1 cup sour cream
• 1/2 cup buttermilk
• 1 tablespoon fresh lime juice

Crumble chorizo in a large skillet and cook over medium-high, stirring occasionally, five minutes.  Stir in onion and garlic, and cook, stirring occasionally, until onion is tender, about five minutes.  Add ground chuck, chili powder and 1/2 teaspoon of the salt; cook, stirring often, until beef is browned and done, about ten minutes.  Remove from heat, and stir in cilantro.

Using a slotted spoon, divide chorizo-beef mixture evenly among tortillas (about 1/4 cup per tortilla), placing mixture just below center of each tortilla.  Roll tortilla over filling, leaving about one inch of tortilla exposed.  Brush exposed edge with a small amount of beaten egg; press gently to seal roll.

Heat oil in a large skillet over medium; fry flautas, in batches, until crispy, 3 to 4 minutes per side.  Drain on paper towels.

Process avocado, sour cream, buttermilk, lime juice and remaining 1/2 teaspoon salt in a food processor until smooth.  Serve flautas with crema.

• 1 cup sugar, divided
• 1/2 cup water
• 6 cups chopped fresh or frozen rhubarb
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup slivered almonds, toasted

Topping:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1 egg
• 1/4 cup milk

In a large saucepan, bring 1/2 cup sugar and water to a boil.  Add the rhubarb.  Reduce heat; cover and simmer until tender, about 5 minutes.  Combine flour and remaining sugar; stir into rhubarb mixture.  Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Stir in butter and almonds.  Reduce heat to low; stir occasionally or until butter is melted.

In a large bowl, combine dry ingredients; cut butter until crumbly.  Whisk egg and milk; stir into crumb mixture just until moistened.  Pour hot rhubarb mixture into a 2 quart shallow baking dish.  Drop topping into six mounds over the rhubarb mixture.

Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown.  Serve warm.

(Pat Habiger, Spearville, KS)

• 1 egg
• 2 tablespoons water
• 2/3 cup dry bread crumbs
• 1 envelope onion soup mix
• 1/8 teaspoon pepper
• 6 boneless skinless chicken breast halves (5 oz. each)
• 1 1/2 cups spaghetti sauce
• 1 can (7 oz.) mushroom stems and pieces, drained
• 1 cup (4 oz.) shredded part-skim mozzarella cheese

In a shallow bowl, beat egg and water.  In another shallow bowl, combine the bread crumbs, soup mix and pepper.  Dip chicken in egg mixture, then coat with crumb mixture.

Place in a greased 13″ x 9″ baking dish.  Bake, uncovered, at 400 degrees for 22-25 minutes or until a thermometer reads 170 degrees.

In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken.  Sprinkle with cheese.  Bake 5 to 7 minutes longer or until sauce is bubbly and cheese is melted.

• 1 can (6 oz.) light water packed tuna, drained and flaked
• 3/4 cup shredded Swiss cheese
• 1/2 cup sour cream
• 1/2 cup mayonaise
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• pepper to taste
• 8 slices bread
• 2 to 3 tablespoons butter, softened

In a bowl, combine the first seven ingredients.  Spread over four slices of bread, about 1/2 cup on each; top with remaining bread.  Butter the outsides of sandwiches.

On a griddle or in a large skillet over medium heat, grill sandwiches for 4-5 minutes on each side or until lightly toasted.

YIELD:  4 servings

• 4 pounds whole chicken wings
• 1/2 cup spicy brown mustard
• 1/2 cup honey
• 1/4 cup butter, cubed
• 2 tablespoons lemon juice
• 1/4 teaspoon ground turmeric

Line two 15″ x 10″ x 1″ baking pans with foil; grease the foil.  Cut chicken wings into three sections; discard wing tips.  Place wings in prepared pans.

In a small saucepan, combine the mustard, honey, butter, lemon juice and turmeric.  Bring to a boil.  Pour over chicken wings; turn to coat.  Bake at 400 degrees for one to 1-1/4 hours or until chicken juices run clear and glaze is set, turning once.

• 1 1/2 cup powdered sugar
• 1 1/2 cup white sugar
• 1 1/2 cup margarine
• 1 1/2 cup Crisco
• 6 eggs
• 9 tablespoons sour cream
• 3 teaspoons vanilla
• 1/2 teaspoon lemon juice
• 9 cups flour
• 1 1/2 teaspoon baking soda

Mix together all ingredients.  Chill dough in refrigerator.  Roll out, cut with cookie cutters.  Bake at 325 degrees until lightly brown.  Don’t over bake.

• 2 cups raisins
• 1 cup water
• 1 cup shortening (half butter and half butter flavor Crisco)
• 2 cups sugar
• 1 cap full vanilla extract
• 3 eggs
• 2 cups old-fashioned Quaker Oats (not quick cook)
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt

Preheat the oven to 375 degrees.  In a small saucepan, boil the raisins in water for 5 minutes or so, and drain, saving 5 tablespoons of the raisin juice.  Let cool.

Cream the shortening and sugar together in a large bowl.  Add the vanilla, eggs and cooked raisin juice.

In a separate bowl, mix together the oats,. flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.  Blend with the raisin mixture and drop by rounded teaspoonfuls onto a lightly buttered cookie sheet.  These have rounded, not flat tops.

Bake for 12 to 15 minutes until a finger doesn’t leave a dent.

• 1 1/2 lb. ground beef
• 1 cup plain bread crumbs
• 3 large eggs, lightly beaten
• 3 tablespoons milk
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 1 1/4 teaspoon salt
• 1 teaspoon minced thyme
• 1/4 teaspoon black pepper
• 3 tablespoons ketchup
• 3 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce

Heat oven to 350 degrees.  Lightly grease 12 cup muffin pan.

Combine beef, bread crumbs, eggs milk, onion, garlic, salt, thyme and black pepper in large bowl.  Divide mixture among muffin cups, pressing meat firmly into pan.

Place pan on baking sheet.  Bake until loaves are firm when pressed lightly in center but not set, 20 to 25 minutes.

Whisk together ketchup, mustard and Worcestershire sauce in small bowl while loaves bake.  Remove pan from oven.  Brush tops of loaves with ketchup glaze and return pan to oven.

Bake loaves until glaze has thickened and meat is completely cooked through, 10 minutes longer.  Run spatula around edges of muffin cups and pop out meat loaves

• 1/2 cup Minute Rice
• 1/2 large onion, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon butter or margarine
• 8 oz. herb-seasoned stuffing mix
• 2 cups chicken broth
• 3 beaten eggs
• 1/2 can condensed cream of chicken soup
• 1 can condensed cream of celery soup
• 4 cups cooked chicken or turkey, chopped or diced
• 1/2 (2 oz.) jar diced pimento

Cook Minute Rice according to directions.  Saute onion and green pepper in butter until tender.  Mix all ingredients well.  Put in a greased 9″ x 13″ pan.  Bake, uncovered, at 350 degrees for 30 to 40 minutes.  When done, pour sauce over top.

Sauce:

• 1/2 can condensed cream of chicken soup
• 1/8 cup milk
• 1/4 cup sour cream

Combine soup and milk; heat and stir until smooth.  Stir in sour cream.  Heat through, but do not boil.

Makes 12 to 15 servings.

(Jacquie Aupperle)

• 1 stick margarine
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 package frozen broccoli (can use fresh broccoli, just steam first)
• 1 (10.5 oz.) can cream of mushroom soup
• 1 cup instant rice
• 1 small jar Cheez Whiz (or melt about 3″ to 4″ of Velveeta)

Saute margarine, onion and celery.  Mix together the broccoli, soup, cheese and rice in a 2 quart microwave/oven safe bowl.  Stir in the onion mixture and microwave on high for about 10 to 12 minutes, or bake in a 350 degree oven for 30 minutes.  Crush potato chips on top for extra flavor.

(Julie Williamson)