BURRITO PIE & SPANISH RICE (George Strait)

We really liked this. Took longer to prepare than I thought it would. Make spanish rice first (see recipe below) or just use the box/can kind from the store. I made this in the round stonewear and 1/2 all the ingredients.

Non-stick spray
1 pkg of Tex-Mex Seasoning Mix (couldn't find - used Fajita mix)
1 pkg Large Square wrappers (with round stoneware, used 6-7)
1 1/2 # ground beef, cooked
1 bag shredded cheddar cheese
1 large can refried beans
1/2 cup chopped onion (oops - I thought this was green onion - tasted good)
1 can spanish rice
sour cream
1/2 cup chopped green onions
taco sauce (if doing a big pan, buy either two bottles or a big one)

Brown ground beed, drain. Add seasoning mix. Spray a large square baking dish with spray. Line it with uncooked wrappers. Spread refried beans, sprinkle chopped onions and spread taco sauce onto wrappers. Add ground beef, sprinkle on cheddar cheese, spread on Spanish rice. Again, add taco sauce. Cover with wrappers. Bake 10 minutes at 350. Cool 10 minutes. Add sour cream and sprinkle with green onions.

STRAIT-SHOOTIN' SPANISH RICE
Was submitted by George Strait - Cowboy Cookbook pg. 53
1 cup rice, uncooked
2 tablespoons vegetable shortening
1 small onion, chopped
1/2 green bell pepper, chopped
1 1/2 tsp. salt
2 tsp. chili powder
1 10 oz can tomatoes, chopped
2 cups water

In a skillet, brown rice in shortening. Add the onion and bell pepper. Stir. Add salt, chili powder and tomatoes, including juice. Add water. Cover and simmer for 30 minutes or until rice is tender and liquid is absorbed. Makes 6 servings.

STUFFED SPINACH WON TONS

Would like to try Fancy Chicken Egg Rolls (see would like to try - recipes)

Had extra wraps (see post for Blackberry dessert) so I decided to make one of the recipes they listed on the packaging. It went over really well. All of us liked them. I don't normally like egg roll type things, but I did like these. I didn't notice they showed you how to wrap them until I was all done, so I just basically filled them and then rolled (so the ends were open). I didn't brush with anything either. I also realized I forgot to add the oil when I was sauting - still turned out fine (it is hard cooking during office hours when rent is due, too many interuptions - ugh!).

How to wrap: 1. Place filling in center of wrap. 2. Fold in half (brush edges with water or egg white to seal). 3. Bring corners together. 4. Overlap center; brush with water or egg white and press to seal.

Saute for 5 mintues at medium heat:
1 TBS oil
1 small clove garlic, minced
2 carrots, finely chopped
1 medium onion, minced
2 cups chopped spinach
3 TBS seasame seeds
Combine in a bowl with:
1 egg
1/2 cup breadcrumbs
1/2 tsp fresh ground ginger (see note below)
1 TBS sherry (I used red wine vinegar)
3 TBS soy sauce
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1 pkg AZUMAYA Square Wraps

Fill wraps and deep fry until brown. Used stainless steel pan and about a 1 cup of oil for frying on med-high heat. They cook really fast.

About ginger: I didn't have fresh so I used what I had in the cupboard. I thought it was too strong of a taste, but Scott liked it. So next time I would either get fresh ginger (bulk section??), leave it out or just use less. As we were eating Scott reminded me that my favorite meal at Ring of Fire is Orange Ginger Chicken. They also have ginger lemonade that I like - wonder what kind of ginger they use?