CAROLINA KITCHEN
Jenny Lloyd, recipes editor
Toasted Reubens
Baked Chimichangas 2½ 1 1 ¾ ½ 6 ¾ 1 2 ⅛ ¼ 1 1
cups shredded cooked chicken breast cup salsa small onion, chopped teaspoon ground cumin teaspoon dried oregano flour tortillas (10 inches), warmed cup shredded reduced fat cheddar cheese cup reduced sodium chicken broth teaspoons chicken bouillon granules teaspoon pepper cup all-purpose flour cup fat free half and half can (4 ounces) chopped green chilies
In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated. Place ½ cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. Place seam side down in a 13-by-9-inch baking dish coated with cooking spray. Bake, uncovered, at 425 degrees for 15 minutes or until lightly browned. Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through. To serve, cut chimichangas in half; top with sauce.
½ 3 2 1 4 8 1 4 1
cup mayonnaise tablespoons ketchup tablespoons sweet pickle relish tablespoon prepared horseradish teaspoons prepared mustard slices rye bread pound thinly sliced deli corned beef slices Swiss cheese can (8 ounces) sauerkraut, rinsed and well drained 2 tablespoons butter In a small bowl, combine the mayonnaise, ketchup, pickle relish and horseradish; set aside. Spread mustard on one side of four slices of bread, then layer with corned beef, cheese, sauerkraut and mayonnaise mixture; top with remaining bread. In a large skillet, melt butter over medium heat. Add sandwiches; cover and toast on both sides until bread is lightly browned and cheese is melted. Yield: 4 servings
Yield: 6 servings
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