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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Baked Chimichangas


mexican, beef, hamburger

1 single almond red sauce; *
1 single jalepeno cream sauce; *
1 lb ground beef
1/4 cup onion; finely chopped, 1 sm.
1 each clove garlic; finely chopped
1/4 cup almonds; slivered
1/4 cup raisins
1 tablespoon red wine vinegar
1 teaspoon red chiles; ground
1/2 teaspoon salt
1/4 teaspoon cinnamon; ground
1/8 teaspoon cloves; ground
4 oz green chiles; chopped, 1 can
1 cup tomato; chopped, 1 medium
8 each flour tortillas; **
1 each egg; large, beaten
2 tablespoon margarine or butter; softened

* See Sowest2. ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.