Name: Corn Enchiladas
Ingredients: 1 Large ancho chili; 1 ts Oil; 2 Garlic cloves -- minced; 2 Scallions -- minced; 1/4 c Minced sweet red pepper; 1/2 c Corn; 1 1/2 c Cooked Texmati rice; 1/2 ts Dried oregano; 1/2 ts Hot-pepper sauce; 1/4 ts Ground cinnamon; 1/3 c Shredded Monterey Jack; Chees; 4 7" flour tortillas; Juice of 1 lime; 1/2 c Non-fat yogurt; 1 tb Minced fresh coriander; Chilled orange sections

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian	4	Servings

INGREDIENTS

1		Large ancho chili
1	ts	Oil
2		Garlic cloves — minced
2		Scallions — minced
1/4	c	Minced sweet red pepper
1/2	c	Corn
1 1/2	c	Cooked Texmati rice
1/2	ts	Dried oregano
1/2	ts	Hot-pepper sauce
1/4	ts	Ground cinnamon
1/3	c	Shredded Monterey Jack
		Chees
4		7" flour tortillas
		Juice of 1 lime
1/2	c	Non-fat yogurt
1	tb	Minced fresh coriander
		Chilled orange sections

INSTRUCTIONS

1. Place the ancho chili in a small bowl, cover with boiling water. Let
stand until softened, about 15 minutes.  Discard stem and seeds. Mince the
ancho, reserve soaking liquid. 2. Heat the oil in a large no-stick frying
pan.  Add the minced ancho, garlic, scallions, red pepper and corn. Saute
about 5 minutes. 3. Add the rice, oregano, hot-pepper sauce and cinnamon.
Saute' for several minutes, until heated through. Remove from heat and stir
in the cheese. 4. Reserve about 1/2 cup of filling. Divide remainder among
tortillas. Fold and roll tortillas to enclose filling. 5. In the same
frying pan, heat the lime juice and 1/2 cup of the reserved ancho liquid.
Place the tortilla, seam side down, in the pan. Cover and simmer until the
liquid has been absorbed and the enchiladas are heated through, about 5
minutes. 6. In a small bowl combine the yogurt and coriander. 7. Serve the
enchiladas garnished with remaining filling, yogurt mixture and orange
sections. Per serving: 253 calories, 6.9 g fat (24%), 2.9 g dietary fiber,
:            8.6 g protein, 10 mg cholesterol, 150 mg sodium. From
Prevention Magazine, May, 1988 Posted by: Sheila Exner, Jan. 1992 Courtesy
of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1
Recipe By     :
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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