Recipe - Corn Tortillas (Aha)

1 One half cup Water
1 One half tablespoon Acceptable margarine
1 cup Stoneground cornmeal
1 One half tablespoon Acceptable margarine
1 One fourth cup Wholewheat flour
1 teaspoon Salt

Bring water to a boil in a small saucepan. Add 1 One half T margarine. Stir in
cornmeal quickly, then immediately lower heat and cover pan. Let cornmeal
cook over very low heat for 5 minutes. Stir in remaining margarine and set
aside to cool.

Mix flour and salt. Stir in cooled cornmeal and knead, adding water or
more flour if necessary to form a soft dough. Pinch off twelve pices and
roll into 2inch balls.

Flatten each ball between palms or against a board, making a flat circle.
Roll with rolling pin to 67 inches. Keep turning the circle to keep it
round, and sprinkle board and pin with cornmeal as needed to prevent
sticking.

Cook on a hot ungreased griddle for 1 One half minutes on each side, or until
flecked with dark spots.

Line a basket or bowl with a large cloth. Stack tortillas in bowl and keep
covered with cloth.

They may be made up to a day in advance. Heating for a few seconds on each
side makes them soft and pliable for handling again. Heat them on a
griddle or directly over a medium gas flame.

Nutritional Analysis: Calories 109 kcal Cholesterol 0 mg Saturated Fat 1 gm
Protein 3 gm Sodium 211 mg Polyunsaturated Fat 1 gm
Carbohydrate 18 gm Total Fat 3 gm Monounsaturated Fat 1 gm

From: American Heart Association Cookbook Fifth Edition Times Books, 1991

Entered by: Lawrence Kellie Thu 11281996 at 11:38:40

Size of Serving: 1 tortilla per serving