Type what you have

Ingredients

• ✓ margarine
• milk
• water
• all-purpose flour
• white sugar
• anise seed
• yeast
• salt
• egg
• orange zest
• white sugar
• orange juice
• orange zest
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
3. 3 Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
5. 5 Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
7. 7 To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes.
8. 8 Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

By Lorna

Ingredients

• ✓ margarine
• white sugar
• cinnamon
• biscuit dough
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
2. 2 Mix white sugar and cinnamon together in a gallon-size resealable bag; add biscuits and toss to coat. Press coated biscuits into muffin cups, about 2/3 full.
3. 3 Heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes; pour over each biscuit muffin.
4. 4 Bake in the preheated oven until dough is cooked through, about 20 minutes.

By Jennifer Lovato Barkdull

Ingredients

• ✓ margarine
• cooking spray
• heavy cream
• brown sugar
• biscuit dough
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
2. 2 Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
3. 3 Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
4. 4 Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

By duboo

Ingredients

• ✓ margarine
• all-purpose flour
• cream of tartar
• baking soda
• salt
• white sugar
• milk
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Sift flour, cream of tartar, baking soda, and salt into a large bowl.
3. 3 Rub in butter until the mixture resembles fine breadcrumbs. Stir in sugar and enough milk to mix to a soft dough.
4. 4 Turn dough onto a floured surface, fold over 2 or 3 times, then roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet; brush tops with milk to glaze.
5. 5 Bake in the preheated oven until scones are risen and golden on top, about 10 minutes. Cool scones on a wire rack.

By Angela Martini

Ingredients

• ✓ margarine
• cooking spray
• whole wheat flour
• bread flour
• sugar
• salt
• baking soda
• buttermilk
• vegetable oil
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a shallow baking pan with cooking spray.
2. 2 Sift both flours, 2 teaspoons sugar, salt, and baking soda together into a bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in 2 cups buttermilk and oil; stir with a spatula until dry mixture is completely moistened.
3. 3 Transfer dough to a lightly floured surface and knead gently for no more than 1 minute. Place dough into the prepared pan; pat down and around to form a round loaf. Cut a cross in the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk, then sprinkle with 1 teaspoon sugar.
4. 4 Bake in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C), then rotate the pan and bake for 30 more minutes. Remove from the oven and let cool on a wire rack before slicing.

By laracucina

Ingredients

• ✓ margarine
• active dry yeast
• water
• egg
• egg yolk
• sugar
• salt
• light cream
• light cream
• all-purpose flour
• cooking spray

Instructions

1. 1 Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
2. 2 Preheat the oven to 170 degrees F (75 degrees C).
3. 3 Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
4. 4 Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
5. 5 Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
6. 6 Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
7. 7 Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
8. 8 Turn off oven. Let braids rise in the warm oven for 45 minutes.
9. 9 Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

By Jenn L

Ingredients

• ✓ margarine
• cooking spray
• sweet potato
• biscuit mix
• brown sugar
• milk
• zucchini
• egg
• cinnamon
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
2. 2 Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
3. 3 Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

By Sheryl Carnes

Ingredients

• ✓ margarine
• all-purpose flour
• baking powder
• baking soda
• salt
• cranberry
• pecan
• orange zest
• sugar
• egg
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a large bowl. Stir in cranberries, pecans, and zest. Set aside.
3. 3 Beat sugar, butter, and egg together in another large bowl until smooth. Stir in orange juice.
4. 4 Beat in flour mixture until just moist. Pour into prepared pan.
5. 5 Bake in the preheated oven until bread springs back when lightly touched, about 1 hour. Let stand 10 minutes; turn out onto a wire rack to cool completely.

By Carol

Ingredients

• ✓ margarine
• cooking spray
• plum
• flour
• sugar
• vanilla extract
• egg
• all-purpose flour
• salt
• baking soda
• yogurt
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
2. 2 Sprinkle plums with 1 tablespoon of flour in a medium bowl; toss to coat. Set aside.
3. 3 Beat white sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy; beat in eggs. Sift 1 1/2 cups flour, salt, and baking soda into a separate bowl. Stir into sugar-egg mixture, alternating with yogurt until smooth. Fold in plums. Pour batter into the prepared loaf pan. Sprinkle brown sugar on top.
4. 4 Bake in the preheated oven until a toothpick inserted into center of loaf comes out clean, 45 to 50 minutes. Remove from oven; let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

By 3dogsinthekitchen

Ingredients

• ✓ margarine
• milk
• butter
• sugar
• water
• sugar
• active dry yeast
• egg
• all-purpose flour
• baking powder
• mahleb
• salt
• egg
• sesame seed

Instructions

1. 1 Combine milk, butter, and margarine in a saucepan over medium heat. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
2. 2 Meanwhile, dissolve 2 teaspoons of sugar in warm water in a small bowl. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
3. 3 Crack eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add yeast mixture, and stir just until blended.
4. 4 Combine flour, baking powder, mahleb, and salt in a large bowl; make a well in the center, and pour in egg mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
5. 5 When dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
6. 6 Separate dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with beaten egg, and sprinkle with sesame seeds.
8. 8 Bake in the preheated oven until nicely golden brown all over, about 25 minutes.

By Ani

Ingredients

• ✓ margarine
• flour
• brown sugar
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• zucchini
• cranberry
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.
2. 2 Mix flour and brown sugar together in a medium bowl. Cut in butter until mixture forms coarse crumbs. Set topping aside.
3. 3 Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.
4. 4 Mix flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into butter mixture. Fold in zucchini, cranberries, and walnuts. Spoon batter into the prepared muffin cups, filling almost to top. Sprinkle topping over each muffin.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

By SHORECOOK

Ingredients

• ✓ margarine
• all-purpose flour
• sugar
• cinnamon
• baking soda
• baking powder
• salt
• egg
• pineapple juice
• vegetable oil
• zucchini
• pineapple
• oat
• coconut
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
2. 2 Combine flour, white sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
3. 3 Whisk egg, pineapple juice, and oil together in a separate bowl until well combined; stir into flour mixture until crumbly and dry. Stir in zucchini and crushed pineapple until moist, blended, and very thick; pour into the prepared loaf pan.
4. 4 Combine oats, coconut, and brown sugar in a separate bowl; toss in margarine with a fork until crumbly. Sprinkle topping over batter.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 60 minutes. Cool before serving.

By twilightgirls60r

Ingredients

• ✓ margarine
• orange juice
• water
• cinnamon
• yeast
• white sugar
• egg
• orange
• bread flour
• salt
• baking powder
• aluminum foil
• egg white
• vanilla extract

Instructions

1. 1 Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes.
2. 2 Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes.
3. 3 Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined.
4. 4 Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes.
5. 5 Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
7. 7 Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more.
8. 8 Whisk egg white and vanilla together in a small bowl. Brush over the top of dough.
9. 9 Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

By Kathryn Dietz

Ingredients

• ✓ margarine
• self-rising flour
• milk
• pepper jack cheese

Instructions

1. 1 Melt margarine in a small saucepan over medium heat. Whisk in flour until it forms a paste; gradually stir in milk so that no lumps form. Cook and stir until sauce is thickened.
2. 2 Remove saucepan from heat and stir in cheese until smooth.

By PBEONE

Ingredients

• ✓ margarine
• mexican cheese blend
• egg
• cottage cheese
• baking mix
• milk
• green chili

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

By Anna Johnson

Ingredients

• ✓ margarine
• onion
• garlic
• egg
• salsa picante
• cumin
• cheddar cheese
• corn tortilla

Instructions

1. 1 Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
2. 2 Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

By R H

Ingredients

• ✓ margarine
• apple pie filling
• flour tortilla
• cinnamon
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spoon fruit evenly onto all tortillas and sprinkle with cinnamon. Roll up tortillas and place seam side down on a lightly greased 8x8-inch baking pan.
3. 3 Bring white sugar, brown sugar, water, and margarine to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly, for 3 minutes.
4. 4 Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top to taste.
5. 5 Bake in the preheated oven for 20 minutes.

By ReDonna

Ingredients

• ✓ margarine
• potato
• onion
• green bell pepper
• red bell pepper
• ham
• green chile pepper
• white pepper
• cayenne pepper
• chicken broth
• egg yolk
• heavy cream
• cheddar cheese

Instructions

1. 1 Cook potatoes in boiling water until tender, about 15 minutes. Drain and reserve.
2. 2 In a skillet, saute onion, green and red pepper in butter for 10 minutes, or until softened. Stir in the ham, green chilies, white pepper and cayenne. Cook for 1 minute longer. Reserve.
3. 3 In a blender, combine the potatoes and chicken broth and blend until smooth. Add to the sauteed vegetable mixture.
4. 4 Heat soup just to boiling. Beat the egg yolk with the heavy cream in a small bowl. Stir in 1/2 cup hot soup, stir yolk mixture back into sauce pan. Gently heat soup, but do not boil. Garnish with shredded cheddar cheese.

By Bob Cody

Ingredients

• ✓ margarine
• poblano pepper
• chicken broth
• salt
• pepper
• nutmeg
• milk
• flour

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
4. 4 In a small saucepan over medium heat, warm milk and set aside.
5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Ingredients

• ✓ margarine
• garlic
• onion
• all-purpose flour
• chicken broth
• half-and-half
• cream of chicken soup
• salsa
• creamed corn
• chicken breast
• cumin
• fajita seasoning
• cilantro
• tortilla chip
• monterey jack cheese

Instructions

1. 1 In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
2. 2 Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

By Julie

Ingredients

• ✓ margarine
• corn
• water
• cornmeal
• white sugar
• masa harina
• milk
• baking powder
• salt

Instructions

1. 1 Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.
2. 2 Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.
3. 3 Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.
4. 4 Stir pudding before serving to give it a consistent texture. Serve in small scoops.

By THEKIRKLANDS

Ingredients

• ✓ margarine
• american cheese
• milk
• butter
• green chili
• cumin
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Place cheese, milk, and butter in a medium saucepan over low heat.
2. 2 Stir until cheese is melted.
3. 3 Add green chilies, cumin, garlic powder, onion powder, and cayenne pepper; stir until smooth.
4. 4 Thin with more milk if sauce is too thick.
5. 5 Cook until heated through, about 2 minutes. Serve warm.

By leahnwells

Ingredients

• ✓ margarine
• ground beef
• corn tortilla
• egg
• enchilada sauce
• black olive
• green onion
• sour cream
• cheddar cheese

Instructions

1. 1 Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
2. 2 Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
3. 3 Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.

By jdog64_98

Ingredients

• ✓ margarine
• pretzel
• white sugar
• sweetened condensed milk
• limeade concentrate
• tequila
• orange liqueur
• green food coloring
• heavy cream
• lime

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pretzels and sugar in a bowl; stir in melted margarine. Mix until evenly incorporated and moistened; press into the bottom and sides of a 9-inch pie plate.
3. 3 Bake in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
4. 4 Combine sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl until well blended.
5. 5 Beat cream in a separate glass or metal bowl with an electric mixer until soft peaks form. Lift the beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into condensed milk mixture. Spoon filling into cooled crust.
6. 6 Cover pie with plastic wrap; freeze until firm, about 4 hours. Let stand at room temperature before serving for 10 minutes; garnish with lime slices.

By Sandra Faust

Ingredients

• ✓ margarine
• cream of chicken soup
• sour cream
• onion
• chili powder
• chicken breast
• green chile pepper
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix soup and sour cream in a small bowl; set aside.
3. 3 Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. 4 Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

By Jeri Reed

Ingredients

• ✓ margarine
• shortening
• white sugar
• egg
• anise extract
• vanilla extract
• all-purpose flour
• salt
• wine
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
3. 3 Roll out on a floured board to 1/2 or 1/4 inch thickness.
4. 4 Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

By Christine J Crabtree

Ingredients

• ✓ margarine
• butter
• onion
• chicken
• pimento pepper
• cream cheese
• salt
• vegetable oil
• corn tortilla
• heavy cream
• monterey jack cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown, about 20 minutes. Remove from the heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.
2. 2 Heat 1/8 inch oil in a small skillet over medium heat. Use tongs to dip 1 tortilla into the hot oil just until it blisters and turns limp, about 3 seconds; do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.
3. 3 Spoon about 1/3 cup filling down the center of each tortilla, then roll to enclose. Place enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.
4. 4 When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
5. 5 Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
6. 6 Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.

By crystalv1olet

Ingredients

• ✓ margarine
• butter
• ground venison
• onion
• garlic
• spanish rice mix
• water
• kidney bean
• tomato
• salsa
• sweet corn

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. Add venison and cook and stir until crumbly and no longer pink. Stir in onion and garlic and continue cooking until onion has softened and turned translucent, about 2 minutes.
2. 2 Meanwhile, melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in Spanish rice mix and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, kidney beans, tomatoes, and salsa; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn and continue cooking until rice is tender, about 5 minutes.

By VTQK

Ingredients

• ✓ margarine
• all-purpose flour
• cocoa powder
• white sugar
• baking soda
• cinnamon
• vegetable oil
• water
• sour milk
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
2. 2 In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

By Valerie

Ingredients

• ✓ margarine
• ground beef
• onion
• garlic
• taco seasoning mix
• oregano
• sour cream
• green chili
• white vinegar
• cheddar cheese
• corn tortilla

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
3. 3 Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
4. 4 Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

By Linda Peterson