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Do the chicken w(rap)(recipes)

Chicken Tostadas (recipes) and Betamethasone dipropionate (health)


Chicken Tostadas (recipes)


Chicken Tostadas

Yield: Makes 4 servings



Ingredients:



2cups Refried Beans (recipe follows) or canned refried beans

Fresh Tomato Salsa (recipe follows)

Lime-Cumin Dressing (recipe follows)

4flour tortillas (10-inch diameter) or 8 corn tortillas (6-inch diameter)

Vegetable oil

3cups shredded cooked chicken

4cups shredded iceberg lettuce

1small carrot, shredded

1cup (4 ounces) shredded mild Cheddar cheese, divided

1large, firm-ripe avocado, pared, pitted, sliced

1/2cup sour cream









Preparation:





1.Prepare Refried Beans, mashing coarsely.2.Prepare Fresh Tomato Salsa and Lime-Cumin Dressing.3.Preheat oven to 250°F. Heat 1 inch oil in deep, heavy, large skillet over medium-high heat to 375°F; adjust heat to maintain temperature. Line Baking sheet with paper towels.4.Fry tortillas, 1 at a time, in oil 1 minute or until crisp and light brown, turning once. Drain on paper towels. Keep warm in oven on prepared Baking sheet.5.Reheat beans, if necessary. Combine chicken, lettuce and carrot in large bowl. Add dressing; toss to mix.6.To serve, place 1 flour or 2 corn tortillas on each plate. Spread beans to within 1/2 inch of edge of each tortilla. Sprinkle 3/4 cup cheese evenly over tostadas. Top with chicken mixture and avocado. Garnish with remaining cheese. Serve with Fresh Tomato Salsa and sour cream.







Refried Beans

Yield: Makes about 2 cups



Ingredients:



8ounces dried red, pink or pinto beans (1-1/3 cups)

4-1/2cups cold water

1/3cup plus 1 tablespoon shortening or vegetable oil, divided

1small white onion, sliced

1-1/2teaspoons salt

1small white onion, finely chopped

1small clove garlic, minced









Preparation:





1.Rinse beans thoroughly in sieve under cold running water, picking out any debris or blemished beans.2.Place beans, water, 1 tablespoon shortening and sliced onion in 3-quart saucepan. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1-1/2 hours or just until beans are tender, not soft.3.Stir in salt. Cover and simmer over very low heat 30 to 45 minutes until beans are very soft. Do not drain.**Flavor is improved if beans are prepared to this point, then refrigerated, covered, overnight before completing recipe.4.Heat remaining 1/3 cup shortening in heavy, large skillet over high heat until very hot. Add chopped onion and garlic. Reduce heat to medium. Cook and stir 4 minutes or until onion is softened.5.Increase heat to high. Add 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher.6.As beans begin to dry, add another 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher. Repeat until all beans and Cooking liquid have been added and mixture is a coarse puree. Adjust heat as needed to prevent beans from sticking and burning. Total Cooking time will be around 20 minutes.7.Beans may be served as a side dish or used as an ingredient for another recipe.







Fresh Tomato Salsa

Yield: Makes about 3/4 cup



Ingredients:



1medium tomato, finely chopped

1/4cup coarsely chopped fresh cilantro

2tablespoons finely chopped white onion

1fresh jalapeño pepper,* seeded, finely chopped

1tablespoon fresh lime juice









Preparation:





1.Combine all ingredients in small bowl; mix well. Let stand, covered, at room temperature 1 to 2 hours to blend flavors.











Betamethasone dipropionate (health)


Betamethasone dipropionate is a prescription or over-the-counter drug which is (or once was) legal in the United States and possibly in Other countries. Active ingredient(s): betamethasone dipropionate.