January 5 – Featured Recipes 05 Jan 12


1 dozen tortillas
½ lb. jack cheese, which is about 2-1/2 cups grated
1-1/2 cups cottage cheese
½ cup green onions
2 t. chili powder
½ t. oregano
¼ cup oil

Tear tortillas into pieces 2” square. Saute onions in oil in a heavy skillet until soft. Add chili powder, oregano, and tortilla pieces. Stir frequently until the tortillas are soft and lightly coated with oil. Blend cottage cheese with tomato sauce. When smooth, pour over tortillas, sprinkle with salt, and top with grated cheese. Cover skillet and heat through until cheese is melted and sauce is bubbly. This makes 6-8 servings.


1 3 oz. can sliced mushrooms, drained, reserving liquid
½ cup chopped onions
1 clove garlic, chopped
2 T olive oil
¾ cup bran cereal
2 cups cut-up cooked chicken
1/3 cup uncooked rice
½ t. salt
Dash pepper
¼ t. leaf thyme
1 28-oz. can whole peeled tomatoes

In a frying pan, cook mushrooms, onions, and garlic in oil until lightly browned. Stir in reserved mushroom liquid and remaining ingredients, cutting tomatoes into pieces. Bring to a boil. Reduce heat, cover, and simmer about 30 minutes or until rice is tender.


½ cup soft butter
¾ cup brown sugar
1 egg
½ t. vanilla
¼ cup wheat germ
1-1/4 cups whole wheat flour
1 t. baking powder
¼ t. salt
¼ cup raw sugar or brown sugar
½ t. cinnamon

Preheat oven to 400. Cream butter and brown sugar together until light and fluffy. Beat in eggs, one at a time. Blend in vanilla and wheat germ.  Sift together flour, baking powder and salt & stir into creamed mixture. Combine raw sugar and cinnamon in a small bowl.

Form dough into balls the size of a walnut, roll in cinnamon-sugar mixture. Bake 8-10 minutes on an ungreased baking sheet. Cool on a rack. Yield is 3 dozen.