add more water if necessary to keep dough moist.

add more water if necessary to keep dough moist. Dough should hold Its shape but still be moist. •1

Form 12 dough balls. Take 2 sheets of waxed paper and place one dough ball in the center. Press down and flatten dough; use a small plat*. Make a thin tortilla 6 inches around Cook on an ungreased griddle, leaving the top sheet of waxed paper on the tortilla. Cook until the edges of the tortilla turn brown and small air bubbles stop forming. Remove second sheet of waxed paper, turn tortilla and cook. Do the same with dough balls.

Allow tortillas to cool, that place in plastic, bag and refrigerate. (Makes 12). „

Flour Tortillas

Tortillas are the “bread” of Mexii can people. Tortillas can be fixed in a variety of ways and eaten alone thejy make a pleasing snack. The large, afc most transluscent tortillas seen in Mexico and some Mexican house* holds in the Southwest are evidence of the rich cultural influences carried over through the years. But since most of us do not have the large stoves used for large tortillas, a smaller version is used. For this ycju will need a griddle, a willingness to learn and perhaps a helper!

4 cups flour |

lVitsp. salt <

1/2 cup shortening S

1 Vi cups warm water {

In a mixing bowl, mix flour and{ salt. Cut shortening into flour and| add small amounts of water while» mixing. Form into a dough, knead * thoroughly. Dough should be smooth i and elastic. Form 18 dough balls. J Sprinkle dough with flour to keep)

from sticking. Keep dough cover^paj while making tortillas. -* |

Heat griddle, but do not grease. * Take a dough ball and make a circle S using your hands. Using your fin- J gers make small indentations all j around the circle. With a rolling pin, flatten dough to make a 12-inch circle. Take to griddle and cook. Leave on griddle until bubbles form. Tun# and cook other side. Turn only once,Place hot tortillas in a bowl or plate < and cover air tight. Keep in a cool/! dry place. Makes 18 tortillas. 'J!

Store tortillas in a plastic bag or * covered container.

Tortillas can be fried, eaten plain, baked, topped with sauces,' served with jelly or any filling. They can be warmed on an ungreased griddle or pan. For microwave warming, wrap tortillas in waxed paper and heat for a few seconds,' Place on plate and cover to keep warm. j.

Beans are another staple of life t» the Mexicans. Pinto and calico beans are most commonly used. These art. mashed or creamed to fill tacos, burros, and tostados. As a side dish;: they are served whole or mashedi * Refried beans are mashed beans cooked in oil. 7