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INGREDIENTS

• 4 cups flour
• 1 1/2 teaspoons salt
• 1 tablespoon baking powder
• 3 tablespoonsvegetable oil
• 1 1/2 cups warm water(not HOT)

DIRECTIONS

1. Mix the dry ingredients.
2. Add oil and mix with hands.
3. Mixing with your hands, add water a little at a time, until you get a soft dough.
4. You should be able to mix in all the dry ingredients, but the dough shouldn’t be sticky.
5. (You can add in more flour if you add too much water.) On a floured surface, knead the dough for 2- 4 minutes, adding flour if the dough is sticky.
6. Form dough into a ball, cover with towel and place upside down bowl over dough.
7. Let the dough rest for 15-20 minutes.
8. NOTE: the dough will not rise, this just rests the gluten.
9. Heat ungreased griddle to medium-high.
10. Break off golf-ball sized pieces of dough and flatten into 5 inch circles.
11. On a floured surface roll out tortillas using a back and forth motion, turning the tortilla 1/4 turn after each roll.
12. Flip the tortilla at least once.
13. Place tortilla on hot griddle and cook till bubbles rise (20-25 seconds).
14. Flip and cook on the other side 20-25 seconds.
15. Finished tortillas will be speckled with brown.
16. Place cooked tortilla in a bowl covered and lined with a towels.
17. NOTE: When you get good you should be able to roll out a tortilla while one on the griddle cooks.

INGREDIENTS

• 2 (10 3/4ounce)canscondensed cheddar cheese soup
• 1 cup water
• 2 cups salsa
• 1 1/4 cups uncooked white rice(not quick cook)
• 2 lbs boneless skinless chicken, cubed
• 10 flour tortillas

DIRECTIONS

1. Mix soup, water, salsa, rice and chicken in slow cooker.
2. Cover and cook on low 7 to 8 hours or until done.
3. Serve on tortillas.
4. Notes: I usually serve this with typical taco accompaniments (tomatoes, additional cheese, shredded lettuce, sour cream, additional salsa, etc.).

INGREDIENTS

• 1 1/2 cups unbleached all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/4 teaspoon baking powder
• 1 cup warm water(110 F)
• 2 teaspoonsvegetable oil
• 1/4 teaspoon salt
• cornstarch(for dusting the tortillas)

DIRECTIONS

1. Stir together the first 6 ingredients.
2. On a floured board knead until smooth.
3. Divide dough into 12 equal balls.
4. Dust lightly with cornstarch.
5. Roll into a circle as thin as possible on a lightly-floured board (Do not roll to edge).
6. Drop onto a very hot ungreased griddle.
7. Cook until brown spots appear on one side.
8. Turn and cook on second side.
9. Repeat with other balls.

INGREDIENTS

• 1 10-inch flour tortilla
• 2 tablespoons cream cheese, your choice
• 2 large butter lettuce leaves
• 2 tablespoons cottage cheese, your choice
• 3 tablespoons diced sweet red peppers or green bell peppersor yellow bell peppersor orange bell peppers, seeded
• 1 slice deli hamor deli turkey or roasted deli chicken
• 1 slice processed swiss cheeseor mozzarella cheeseor cheddar cheese
• 3 tablespoons grated carrots, peel first
• 2 slices fresh tomatoes, diced (1/4″ slices)
• 2 tablespoons mixed bean medley
• salt and pepper , to taste

DIRECTIONS

1. Heat a dry frying pan to medium heat.
2. Place tortilla and just warm each side so that it is just lightly browned, about 45 seconds on each side.
3. DO NO OVER FRY as the tortilla will crisp and fall apart.
4. Remove from frying pan and place on a plate.
5. Spread cream cheese over the entire tortilla.
6. Place the lettuce in the middle of the tortilla from edge to edge.
7. Continue with red pepper, ham Swiss cheese, grated carrot, diced tomatoes, and mixed bean medley.
8. Salt and pepper to taste.
9. Bring sides towards the centre and fold edges over each other to hold the filling in place.
10. Practice will make perfect.

INGREDIENTS

• 3 cups whole wheat pastry flour
• 1-1 1/2 cup water

DIRECTIONS

1. In a large bowl combine the flour and 1 cup of water.
2. Mix well.
3. If it needs more water to get to a dough stage, then add.
4. On a floured surface knead the dough until it is soft.
5. Make it into balls (12-16 depending on size).
6. Then flour a board well.
7. Take each ball and roll it as flat as you can.
8. Meanwhile heat a pan until it is quite hot.
9. Place the rolled out tortilla in the pan and cook for about 45 seconds to 1 minute or until it is bubbling and starting to brown.
10. Then turn it over and cook for another 45 seconds.
11. Place a clean cotton dishtowel on a plate.
12. As each tortilla comes out of the pan put it inside the towel and wrap them up.
13. I got 16 tortillas but my pan is small.
14. If you want bigger tortillas, make bigger balls of dough.