Featured Cookbook

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1. Bean and Cheese Chimichangas

2. Tangerine Chess Pie

3. Garlic and Rosemary Shrimp

Book Description

Get every single kitchen tested recipe from the past year’s issues of Southern Living magazine in one sensational cookbook. Southern Living Annual Recipes 2001! Nearly 900 sure-fire mealtime miracles, all made with easy to find, easy to use ingredients, all in one big, brand-new book. Plus, you’ll find tips and techniques from the pros, new make-ahead options, updated family favorites, dazzling full-color photos, and more!

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Southern Living 2001 Annual Recipes: Every Single Recipe From 2001

Authors:

Date: December 2001

ISBN: 0848724534

Publisher: Oxmoor House

Hardcover

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Prep: 10 minutes
Fry: 20 minutes
Yield: 2 servings

• 1 (16-ounce) can refried beans

• 1 cup (4 ounces) shredded Monterey Jack cheese

• 1/3 cup medium salsa

• 1 tablespoon taco seasoning mix

• 1/2 (5-ounce) package yellow rice mix, cooked (optional)

• 5 (10-inch) flour tortillas

• 2 cups vegetable oil

• Shredded lettuce

• Toppings:

• salsa

• Easy Guacamole (recipe below)

• sour cream

• Hominy Ole (recipe below) (optional)

1. Stir together first 4 ingredients. Stir in rice, if desired.

2. Place 1/3 cup mixture just below center of each tortilla.

3. Fold opposite sides of tortillas over filling, forming rectangles; secure with wooden picks.

4. Pour oil into a large skillet, and heat to 325 degrees. Fry chimichangas, in batches, 4 to 5 minutes on each side or until lightly browned. Drain on paper towels. To bake, place on a baking sheet, and coat both sides of chimichangas with cooking spray. Bake at 425 degrees for 8 minutes; turn and bake 5 more minutes. Remove wooden picks.

5. Remove wooden picks, and arrange chimichangas on lettuce. Serve with toppings and Hominy Ole, if desired.

Note: To serve 4 or 6, double all ingredients, and proceed as directed.

Easy Guacamole:

• Mash 1 large avocado

• Stir in 1 small minced garlic clove

• 3 tablespoons salsa

• 2 teaspoons lime juice

• 1/4 teaspoon salt

Hominy Ole: Stir together

• 2 (15.5 ounce) cans golden hominy, drained;

• 1 (12 ounce) jar salsa

• 3 cups (12 ounces) shredded sharp Cheddar Cheese

• 1/4 teaspoon pepper

1. Spoon into a lightly greased 8-inch square baking dish. Bake at 350 degrees for 30 minutes.

More From This Book:

1. Bean and Cheese Chimichangas

2. Tangerine Chess Pie

3. Garlic and Rosemary Shrimp

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