Lpink, thanks for all the info. You actually answered one of my questions in your last post. I was wondering how long a refrigerator pickle is safe to eat. I've seen recipes that say no more than a week, and that's what I was guessing. I'm assuming that the very short time they're safe is what prompted people to go one step further and freeze them. That way you could make a bunch of pickles when the cucumbers are in season, freeze them, and use just one container at a time. Not as efficient as canning but at least you'd have some sort of pickley thing available all year round. I have another question, this time about seasoning. About the same time as the pickling cukes are on sale at farmers markets, dill heads are also on sale. But sometimes they look pretty run-down. If I can't find good looking dill heads, could I substitute some dill seed? I realize the pickles would not be exactly the same, but would they be awful?

Neal, the corn tortillas shouldn't crack if you dip them in hot oil first. Or in a hot enchilada sauce to soften them. Home Cookin Chapter: Recipes From Thibeault's Table Enchiladas De Pollo =================== Edited: April 20th, 2006 Deluxe Chicken Enchiladas Source:Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated Parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies garlic 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Gaucamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos , cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives. NOTE: Instead of softening the corn tortillas in hot oil use the following Enchilada sauce. (Alternative Enchiladas Sauce) 4 tablespoons oil 5 tablespoons flour 1 tablespoon cayenne pepper 1 tablespoon chili powder 1 teaspoon cumin 1 garlic clove Heat the oil and add the flour, cayenne pepper, chili powder, cumin and garlic. Cook for a few minutes and add the chicken broth. 2 to 3 cups chicken broth Home Cookin Chapter: Recipes From Thibeault's Table Stacked Enchiladas ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeño chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeño , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

TortillaLand are great un-baked product. I've not run across them in a couple years but their website has a store locator...near me a few ShopRites have them but not my usual stop. I do have a local place that makes un-baked for restaurants that i use. Fresh un-baked has a silky surface so no sticking. Shorter shelf life but i freeze them. (if i over-purchase). I use the large flour ones , 12inch, for pizza for a crowd and fantastic. Makes a nice thin crisp crust. The white corn ones that are smaller do make nice baked bowls! Needs some experimenting with your own oven. I wet them under the sink tap briefly, stack about five at a time, rub with just an tsp of oil, (i use avocado but any mild oil will do, then shape in oven proof bowls in lower heat than you would think...about 350 in my gas oven, mid lower rack. Or, wet, rub with tiny bit of oil, stack...then cut into pie wedges...and bake for salsa chips. No need to fry them! -these are old ones headed for the compost/garbage but just for an example. Certain good quality brands and does not have to be expensive...I have found that some crisp up in nice flaky layers for 'dippers'. (they do not stick together once wet and oiled)...mine have sat for an hour before baking. A bit of salt and any seasoning of choice and you have fresh warm baked chips. -i found this method out by accident when on a road trip some cooler ice got into a zip-lock bag of corn tortillas. (DH is not so great at re-zipping and had opened it...looking for something)...if he does get it re-zipped it is a balloon, lol. forgets to push the air out. Not sure about other parts of the country but tortillas are super cheap here and the snack chip isle is loaded with very expensive bags full of air. (DH bought a bag for my fresh salsa recently that was 399 for a bag and they were hard and a bit rancid smelling). (don't get me started on the flavored potato chips...bisquit and gravy flavored?!...oy) ...when i need a tiny bag of chips i want classic basic Lays that actually taste like a potato). Don't ruin your whole stack of corn tortillas, but do try a few and experiment in your own oven...i saved that wet bag and was surprised. : )

Nope, they are not at all the same or even similar. Might be made from weak pot-metal spray painted black called cast iron, (not cast iron)...might get a lemon or one lasting years. I have two..one from a Mexican market years ago and one from a few years ago, (amazon). Junk, but it actually works fine. I use a quart zip-lock, cut the 'zip' top off... Rest your dough. learning curve to get it perfect. A dream session with perfect dough. Dozens of tortillas in short order. Rush it unfamiliar...total frustration. Like anything new... Just saying'....I'm a sharp critic with an industrial designer artistic eye for quality as I do every day at work...don't like what we have to deal with from bad product often difficult to return.