Monday, January 28, 2013

Breakfast Upside - Down Cake - Marienville United Methodist Cookbook

1 (18.9 oz ) package blueberry muffin mix
1 (8oz) can pineapple slices - drained and juice reserved
1 egg-slightly beaten
1/4 cup butter - melted
1 (1/4 oz) package quick rise yeast
1/3 cup packed brown sugar
Maraschino cherries
1 cup frozen for fresh blueberries

Drain and rinse blueberries. Set aside. Put muffin mix and yeast in large bowl. Set aside. Drain pineapple juice into a microwave safe measuring cup. Add enough water to equal 2/3 cup. Heat in microwave 30-40 seconds. Add to muffin mix and stir until just moistened. Beat in the egg. Cover and let rest 10 minutes. Combine brown sugar and melted butter. Pour into greased 9 inch round baking pan. Cut pineapple slices in half and place on top of the brown sugar. Place a cherry in the center of each slice. Spoon 1/2 of the batter over pineapple and sprinkle with blueberries. Spread remaining batter on top. Bake 350 for 40-45 minutes or until toothpick inserted in center comes out clean. Immediately invert onto serving plate. Cool.

Serves 8

BBQ Beef Cups

3/4 pound ground beef
1/2 cup barbecue sauce of your choice
1 teaspoon minced dry onion
1 (10oz) can refrigerator biscuits
1/4 cup shredded cheese of your choice

Preheat oven to 400 degrees. In a skillet, brown beef and pour off drippings. Stir in barbecue sauce and onion. Separate biscuits and place each one in a muffin cup, making sure to push up the sides and edges of each cup. Spoon beef mixture into each cup. Bake 10-15 minutes or until biscuits are done. Remove from oven and sprinkle each up with cheese. Return to oven until cheese melts. Let stand a few minutes before serving. Serve warm.

Deep Fried Tuna Stuffed Shells

These are great to dip on mustard, ranch dressing.

1 large box of jumbo stuffing shells - cooked, drained and let stand in cold water, drain well before using
4 small cans tuna packed in water - drained well
1 small onion, diced
1- 8oz package shredded cheddar cheese
2 teaspoons garlic powder
salt and pepper to taste
1/4 cup milk
seasoned bread crumbs for coating
2 eggs slightly beaten
Oil for deep frying - 3 inches up side of pan

Mix tuna, onions, cheese, garlic powder, salt and pepper. Generously stuff each shell. Beat milk and eggs together, dip shells in milk mixture and then roll in bread crumbs. Deep fry until brown. Will brown quickly. Remove, drain and serve hot.

Serves 12.

Peanut Butter Cookies

1/2 cup butter - no substitute
1/2 cup peanut butter
1/2 cup sugar
1 1/4 cup flour
1/2 teaspoon vanilla
1/4 cup honey
1/2 teaspoon baking soda
1 egg
1/2 teaspoon baking powder

Beat butter and peanut butter with mixer on high speed for 30 seconds. Add sugar, honey, baking powder and baking soda. Beat until combines, scraping bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as possible with mixer. Stir in remaining flour by hand. Cover and chill for 1-2 hours. Preheat oven to 375. Roll dough into 1 inch balls and roll in additional sugar to coat. Place balls 2 inches apart on ungreased cookie sheet. Flatten making criss cross pattern with a fork. Bake 7-9 minutes or until bottoms are light brown. Cool on wire rack.

Baby Food Soft Doggie Cookies

My dogs loved these. 

3 - 2 1/2 oz jars baby food - either beef or chicken
1/4 cup dry milk powder
1/4 cup wheat germ

Preheat oven to 350 degrees. Combine all ingredients and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake 15 minutes, until brown. Store in refrigerator or in freezer. Cream of wheat can be substituted for wheat germ.

Nuts and Bolts

1 box pretzel sticks
2 boxes round pretzels
2 boxes Rice Chex
2 cups oil
2 tablespoons Worcestershire sauce
2 boxes Cheerios
1 1/2 pounds peanuts
1 tablespoons garlic salt
1 pound mixed nuts

Preheat oven to 250 degrees. In a large roaster add cereals, pretzels and nuts.

In a bowl combine 2 cups oil, 1 tablespoon garlic salt and 2 tablespoons Worcestershire sauce. Pour the rest of the ingredients. Bake 2 hours - stirring occasionally.

Hot Cocoa Mix

4 cups nonfat dry milk powder
3/4 cups cocoa powder - unsweetened
1 1/2 cups sugar (or Splenda)
1/8 teaspoon salt

Combine all ingredients, mixing well. Store in air tight container. to Use, place 3 tablespoons mix in cup, stir in small amount of boiling water, or warm milk, to dissolve powder. Fill cup with more milk or water. Serve with a dollop of whipped cream, if desired. 

Makes 6 cups of mix.

Sunday, January 27, 2013

Irish Chocolate Mint Dessert - Irish Cooking

1 1/2 cups (3 sticks) plus 6 tablespoons butter or margarine, divided
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs 
3/4 baking cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder 
2 2/3 cup powdered sugar
1 tablespoon plus 1 teaspoon water
1 teaspoon mint extract
4 drops green food coloring
1 cup semi-sweet chocolate chips

Heat oven to 350. Grease 13x9x2-inch baking pan.

Place 1 cup (2 sticks) butter in large microwave-safe bowl; cover. Microwave at HIGH (100%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.

Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Prepare mint cream center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Spread evenly on brownies. Cover, refrigerate until cold.

Prepare chocolate glaze by placing remaining 6 tablespoons butter and chocolate chips in a small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate leftover dessert.

Makes 24 servings.

Gnocchi and Chicken with Roasted Garlic and Gorgonzola Cream - Sandra Lee Semi-Homemade 20 Minute Meals

1 box (16oz) potato gnocchi
1 whole roasted chicken (about 2 pounds)
2 1/4 cups milk (plus extra to thin sauce, if necessary)
1 packet (1.8 oz) white sauce mix, Knorr
6 ounces crumbled Gorgonzola cheese (plus more for garnish, optional)
1 tablespoon bottles roasted garlic
Fresh parsley leaves (optional)

In a large pot of boiling salted water, cook gnocchi for 3-4 minutes or until gnocchi float to the surface. Drain well. Return gnocchi to hot pot. Cover; keep warm. Meanwhile, remove meat from the roasted chicken; shred into bite-size pieces.

In a medium saucepan, whisk together milk and white sauce mix over medium-high heat.. Bring to a boil, stirring constantly. Reduce heat to low. Add Gorgonzola cheese and garlic. Simmer for 2 to 3 minutes more or until sauce thickens, stirring occasionally. Remove from heat. (If sauce is too thick, add a small amount of milk to reach desired consistency.)

Add shredded chicken to gnocchi. Pour sauce over gnocchi and chicken. Toss to combine. Garnish with parsley and additional crumbled Gorgonzola cheese.

Serve hot.

Makes 4 servings.

Individual Wellingtons - Sandra Lee Semi-Homemade Money Saving Meals

2 tablespoons butter
1 cup chopped fresh mushrooms
1 cup frozen chopped onions
2 teaspoons crushed garlic
1/2 teaspoon salt
2 tablespoons cognac
1 sheet (from 17 oz box) frozen puff pastry, thawed
1 box (5.2 oz) semi-soft pepper cheese, softened Boursin
2 cups coarsely chopped leftover chicken, turkey, pork, beef, or lamb
1 egg lightly beaten
1 teaspoon water

In a large skillet, melt butter over medium heat. Add mushrooms, onions, garlic, and salt. Cook about 10 minutes or until juices released from mushrooms have evaporated. Add cognac; cook until cognac has evaporated.

On a lightly floured surface, roll out puff pastry to a 12-inch square. Cut into four 6-inch squares. Divide cheese among puff pastry squares, placing cheese in center of each square. Top with leftover chicken; top with mushroom mixture.

In a small bowl, lightly whisk together egg and the water. Brush the edges of the puff pastry squares with the egg mixture. Pull the corners of each pastry square to the center; pinch the edges closed. Place seam sides down, on a baking sheet. Chill in refrigerator for 15 minutes.

Preheat oven to 400 degrees. Remove Wellingtons from refrigerator and brush tops of pastries with the remaining egg mixture. Bake in preheated oven about 25 minutes or until puffed and golden brown.

Makes 4 servings.

Mom's Batter Fried Zucchini

1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
1 teaspoon parsley flakes
1 egg
1 medium seedless zucchini
Enough milk to make a thick batter

Wash and peel zucchini. Cut crosswise slices 1/4 - 1/2 inch thick. Place on paper towels and lightly salt to draw out excess water from slices. Pat moisture off with more paper towels. Dip each slice in batter and fry in deep hot oil until golden brown and tender. Drain on paper towels and serve hot.

Sealed With a Kiss - Weis Supermarkets Cookbook

1/2 cup margarine or butter
1/2 cup sugar
1 teaspoon vanilla
2 1/4 cup flour
Chocolate Kisses
Powdered Sugar

Combine all ingredients except for kisses and powdered sugar. Wrap 1 tablespoon dough around each kiss. Bake at 350 for 10-12 minutes, or until set, not brown. Cool slightly. While still warm, roll in powdered sugar. 

Yields 3 dozen

Dough will be mealy. 1 bag of kisses = approximate 6 dozen. When cookies are taken out of the refrigerator, allow to stand at room temperature for about 30 minutes so the kisses soften.

My Mom's Great Corn Bread

1 cup yellow cornmeal
1 cup flour
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/3 cup soft butter or butter flavored shortening
1 egg
1 cup milk

Combine dry ingredients in bowl; mix well. Cut in shortening until it's mealy looking. Beat egg and milk together; then add to dry ingredients until just blended. Pour into well buttered 8" square pan. If you want to add a little extra flavor to your cornbread, take some liquid bacon grease and brush the pan with that instead of butter. Bake in 400 oven for 25 minutes.

Serves 8-10

Deli Style Sandwich Rolls - The Kitchenaid Cookbook

4 1/2 - 5 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
1 package active dry yeast
1 1/2 cups water
3 tablespoons butter or margarine
1 egg white, at room temperature
1/2 cup water
1 teaspoon cornstarch

Place 4 cups flour, sugar, salt, and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix for 30 seconds.

Combine 1 1/2 cups water and butter in small saucepan. Heat over low heat until very warm (120 - 130).

Turn to Speed 2 and gradually add warm liquid to flour mixture, about 1 minute. Add egg white and mix 1 minute longer. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Punch down dough and turn onto floured board. Roll into a 12-inch rope. Cut into twelve 1-inch pieces. Shape into smooth balls. Place on greased baking sheets, sprinkled with cornmeal, about 3 inches apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Blend 1/2 cup water into cornstarch in small saucepan over medium heat. Cook, stirring constantly, until mixture boils. Remove from heat immediately and cool slightly.

Brush each roll with cornstarch glaze. Slit tops with a sharp knife crisscross fashion. Bake at 450 for 15 minutes. Remove from baking sheets immediately and cool on wire racks.

Yield 12 rolls.

Plain Cake Doughnuts -

2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying

Heat oil in deep-fryer to 375 degrees.

In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon, and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Out with a doughnut cutter, or use two round biscuit cutters of different sizes.

Carefully, drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Makes 12 servings.

Chili Colorado - Sandra Lee Semi-Homemade Slow Cookers Recipes 2

2 pounds beef stew meat, cut into bite-sized pieces
Salt and pepper
1 small red onion, peeled and finely diced
3 cans ( 4 oz each) diced green chiles
1/4 cup cooked ad crumbled bacon
1 cup tomato puree
1 tablespoon salt-free Mexican seasoning
1/2 teaspoon chili powder
1/2 cup low-sodium beef broth

Season stew meat with salt and pepper and place in a 4 quart slow cooker. Add onion, green chiles, and bacon.

In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, and beef broth. Pour into slow cooker and stir thoroughly.

Cover and cook on HIGH setting for 4-6 hours.

Makes 6 servings.

Mexican Meatloaf - 1,000 Low-Fat Recipes

1 1/4 pounds lean ground turkey
1/2 pound of 10% fat ground beef
2 egg whites
2/3 cup dry breadcrumbs
1 tablespoons white wine vinegar
3 cloves garlic, minced
1/4 cup chopped scallions
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 cup shredded zucchini
1 cup salsa

Combine all the ingredients except the salsa. Using your hands, squeeze together almost as if kneading bread, until evenly mixed.

Divide into two portions. Place each in an 8x4 inch loaf pan. Up to this point, the meatloaves can be made up to 1 day ahead of time if wrapped tightly and stored in refrigerator.

Preheat the oven to 350. Top the meatloaves with salsa. Bake for 50 minutes - 1 hour.

Makes 8 servings.

Chicken Caesar Tetrazzini - Slow Cooker Casseroles & More

8 ounces uncooked spaghetti
2 cups shredded or cubed cooked chicken
1 cup chicken broth
1 cup Caesar dressing
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/2 cup grated Parmesan cheese
2 tablespoons dry bread crumbs

Cook spaghetti according to package directions. Drain and combine with chicken broth, dressing and mushrooms in a large mixing bowl. Place mixture in a 2 quart casserole. Mix together cheese and bred crumbs; sprinkle over spaghetti mixture. Bake at 350 for 25 minutes or until casserole is hot and bubbly.

Makes 4 servings.

Blueberry Almond Coffee Cake - The Splenda World of Sweetness

Nonstick cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup ( 1 stick) unsalted butter
1 cup Splenda, granulated
2 large eggs at room temperature
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup 1% low - fat milk
1 1/2 cups fresh or frozen blueberries (do not thaw)

1 large egg white
3/4 cup sliced almonds
3 tablespoons Splenda, granulated

Position a rack in the center of the oven and preheat to 350. Lightly spray the inside of an 8-inch square baking pan with the spray.

To make the cake, sift together the flour, baking powder, and salt into a bowl. Beat the softened butter in a large bowl with an electric mixer on high speed until creamy, about 1 minute. Gradually beat in the Splenda and bet until the mixture is light in color and texture, about 3 minutes. One at a time, beat in the eggs, mixing well after each addition. Add the vanilla and almond extracts. Reduce the speed to low and bet in the three additions of the flour mixture, alternating with two additions of the milk, beating until smooth after each addition and scraping down the sides of the bowl as needed. Stir in the blueberries. Spread the batter evenly in the prepared pan.

To make the topping, beat the egg white in a small bowl with a fork until foamy. Add the almonds and Splenda and mix until the almonds are coated. Spoon the almond mixture evenly over the batter.

Bake until a wooden toothpick inserted in the center of the cake comes out clean, 50-60 minutes. Let cool in the pan on a wire rack for 10 minutes. Serve warm, or let cool to room temperature. Cut into squares and serve.

Makes 12 servings.

Shrimp Dip

1 small package mini frozen salad shrimp
Dash of Worcestershire sauce
1 tablespoon finely chopped onion
1 bottle Heinz chili sauce
1/2 - 1 teaspoon horseradish
8 oz package cream cheese, at room temperature

Thaw shrimp according to package directions. Whip softened cream cheese, diced onion and Worcestershire sauce until smooth; then fold in shrimp. Line a small bowl with plastic wrap. Pour shrimp mixture into bowl and tighten the plastic wrap up and around it to form a ball. Refrigerate several hours or overnight to allow the cream cheese to firm up once again. Remove from plastic, into a small serving bowl. Mix horseradish with chili sauce and pour over shrimp, or pour around the bottom of the ball. serve with Ritz crackers or crackers of your choice.

Serves 10-12.

Veggie Pizza

2 packages crescent rolls 
2 - 8oz package cream cheese
2 generous tablespoons mayonnaise
1 teaspoon dill weed
1 small onion finely chopped
Chopped vegetables such as broccoli, cauliflower, carrots, green peppers, mushrooms, black olives. Whatever you want. 

Press crescent rolls in bottom of a 15x10 pan tightly. Bake 10 minutes or until brown at the temperature recommended on crescent roll package. Cool. Mix the two 8 ounce cream cheese, mayonnaise, dill weed, and onion. Spread over crust. Chop vegetables and place on top. Press down. 

Cut and eat.

BBQ Turkey Meatballs - My Mom

1 pound ground turkey
1 egg
1 small onion, chopped
3/4 cup seasoned bread crumbs
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
Salt and pepper to taste
1 bottle your favorite BBQ sauce

Combine all the above ingredients thoroughly. Form into bite size meatballs and fry in a skillet until done. Remove and drain well. Pour your favorite barbecue sauce over the top and serve warm.

Serves 6-8

Beef and Sweet Onion Sandwiches - Better Homes & Gardens Cookbook

1 - 1 1/2 pounds beef sirloin steak or top round steak, cut 1 inch thick
1/2 teaspoon coarsely ground black pepper
1 tablespoon cooking oil
1/2 of a large sweet onion, such as Vidalia or Walla Walla, sliced (about 1 1/2 cups)
3 tablespoons Dijon-style mustard
1 (16oz) loaf Italian flatbread (focaccia) or twelve 1-inch slices sourdough or marbled rye bread (I used sour dough)
2 cups fresh spinach leaves or fresh basil leaves
1 cup roasted red sweet peppers, drained and cut into 1/2 inch strips (about 1/2 of a 12 oz jar)

Trim fat from steak. Use your fingers to press black pepper onto both sides of steak. In a large skillet cook steak in hot oil over medium heat for 15-20 minutes or until desired doneness, turning once. Remove from skillet; keep warm.

Add onion to drippings in skillet. (Add more oil, if necessary.) Cook for 5-10 minutes or until onion is nearly tender, stirring occasionally. Stir in mustard; remove from heat.

Meanwhile, if using Italian flatbread, cut it into six wedges; split each wedge in half horizontally. If using sourdough slices, toast them, if desired. To serve, cut steak into bite-size strips. Top bottom halves of Italian flatbread wedges or six slices of bread with spinach, steak strips, roasted pepper strips, onion mixture, and remaining bread wedges or slices.

Makes 6 sandwiches.

Friday, January 25, 2013

Garlicky Bubble Bread - Gooseberry Patch Cookbook

2 eggs, beaten
3 tablespoons onions, finely chopped
3 tablespoons fresh parsley chopped
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
5 tablespoons butter, melted
2 16 oz loaves frozen bread dough, thawed
1/2 cup grated Parmesan cheese

Whisk together eggs, onions, parsley, garlic powder, salt and butter until well blended. Pinch off walnut-size pieces of dough and roll into balls. Dip into egg mixture and arrange to cover bottom of a greased Bundt pan. Sprinkle lightly with cheese. Repeat, layering to fill pan. Set aside, loosely covered, and let rise until double in size. Bake at 350 for 30 minutes, or until golden brown.

Makes 10 servings.

Best Chocolate Chip Cookies -

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar. 
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350 degrees.

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips and nuts. Drop by large spoonfuls onto greased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Makes 24 (I got about 3 1/2 dozen out of this recipe.)

Stromboli Sticks - America's Favorite Brand Name Cookbook

1 package (13.8 oz) refrigerated pizza crust dough
10 mozzarella cheese sticks (found in dairy section)
30 thin slices pepperoni
1 jar (1 pound 10 ounces) Ragu Pasta sauce, heated

Preheat oven to 425. Grease baking sheet; set aside. 

Roll pizza dough into 13x10 inch rectangle. Cut in half crosswise, then cut each half into 5 strips. 

Arrange 1 cheese stick on each strip of pizza dough, then top with 3 slices pepperoni. Fold edges over, sealing tightly.

Arrange stromboli sticks on prepared baking sheet, seam side down. Bake 15 minutes or until golden brown. Serve with pasta sauce for dipping.

Makes 10 sticks.

Raspberry - Balsamic Glazed Meatballs - America's Favorite Brand Name Cookbook

1 bag (32 oz) frozen full cooked meatballs
1 cup raspberry preserves ( I used Polaner seedless, sugar free)
3 tablespoons sugar
3 tablespoons balsamic vinegar
1 tablespoon, plus 1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon grated fresh ginger

Coat slow cooker with nonstick cooking spray. Add meatballs.

Combine preserves, sugar, vinegar, Worcestershire sauce and red pepper flakes in small microwaveable bowl. Microwave on HIGH 45 seconds; stir. Microwave 15 seconds or until melted. Reserve 1/2 cups mixture. Pour remaining mixture over meatballs; toss to coat. Cover; cook on LOW 5 hours or on HIGH 2 1/2 hours.

Turn slow cooker to HIGH. Stir in ginger and reserved 1/2 cup preserves mixture. Cook, uncovered, 15 to 20 minutes or until thickened slightly, stirring occasionally.

Makes about 32 meatballs.

Five-Spice Steak Wraps - Super Market Shortcuts

2 cups packaged shredded cabbage with carrot (coleslaw mix)
1/4 cup red and/or green sweet pepper cut into thin bite-size strips
1/4 cup carrot cut into thin bite-size strips
1/4 cup snipped fresh chives
2 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
12 ounce packaged beef stir-fry strips
1/2 teaspoon five-spice powder

1/4 teaspoon salt
1/4 cup plain low-fat yogurt or light dairy sour cream
4 8-inch flour tortillas

In a medium bowl combine coleslaw mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil. Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside.

Cut any thick pieces of beef to make thin strips. Sprinkle beef strips with five-spice powder and salt. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add beef strips; cook and stir about 3 minutes or until beef is desired doneness.

To assemble, spread 1 tablespoon of the yogurt down the center of each tortilla. Top with beef. Stir coleslaw mixture; spoon over beef. Fold in sides of tortillas. If desired, secure with wooden toothpicks.

Makes 4 servings.