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Quality Crafted in the USA

From Fine Cooking Issue 098.

Source and licence

From Fine Cooking Issue 098, printed page 83, digitised by the Internet Archive: https://archive.org/details/Fine_Cooking_098

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. the center of the tortilla and sprinkle with 1 Tbs.
  2. of the cheese.
  3. Roll up snugly and transfer to the prepared baking dish, seam side down.
  4. Repeat with the remaining tortillas and beef mixture.
  5. Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese.
  6. Broil until golden brown and bubbly, 3 to 5 minutes.
  7. Garnish with the remaining cilantro and serve.
  8. —Liz Pearson open-face brie, apple, and arugula sandwiches A cup of hot soup turns this sandwich into a satisfying meal.
  9. 8 slices rustic artisan bread (about 2Vz by 6 inches and % inch thick) 8 tsp.
  10. Dijon mustard 4 cups packed baby arugula 1 medium Fuji apple, cored and thinly sliced Kosher salt and freshly ground black pepper 8 oz.
  11. Brie, thinly sliced Position a rack 6 inches from the broiler and heat the broiler to high.
  12. Put the bread slices on a rimmed baking sheet and set under the broiler.
  13. Broil until nicely toasted, 1 to 2 minutes.
  14. Remove the pan from the oven, flip the bread over, and spread 1 tsp.
  15. of the mustard evenly on each untoasted side.
  16. Top with the arugula and then the apple slices.
  17. Season lightly with salt and pepper, and then arrange the Brie slices in a single layer over the apples.
  18. Broil just until the Brie starts to melt, 1 to 2 minutes (don't let it melt too much or the apple will get warm and the arugula will wilt).
  19. Sprinkle with a little black pepper.