No I do not believe a corn tortilla ever includes any baking powder. ..A real tortilla is a very very simple product. That is not to say that many fancy mexican places don't make them with extra ingredients but a real Mexican tortilla is a simple 2 ingredient bread. If you want them to puff up in the middle the way they do around the edges, just take a spatula and press the center area after you turn the tortilla..not hard...gently. I learned to make and cook them from Mexican women and most of them use their fingers or a clean dish towel and just gently press down on the tortilla and it will puff. You cook them for a few seconds (10 or 15) on one side until it starts to have a few brown spots,... flip and cook this side for a few seconds...press it very lightly to make sure it is in contact with the griddle...It doesn't take long but they get a definite color change with browned spots and this will make a tortilla puffy.,,,I cook my tortillas on a heavy duty comal but a non stick skillet will work. They may not look as puffy after you take them off the grill but they will be two sided like pita with lots of puffiness...They do need to be nice and thin to start with as well. I think what kfc made might be very tasty but she asked for a corn tortilla recipe and what she made was not a corn tortilla and probably isn't going to be the dreamed of puffy home made tortilla de maize...

I mill bean flour and use it in many different ways. I mill in a Whisper Mill (now goes by the name - Wonder Mill) grain mill, so I get a very fine flour. Not all grain mills can mill large beans - so check manufacturer's information. If you want to add fiber and protein to baked goods, use bean flour for a portion of regular flour (up to 15-20%). Small white beans have the least amount of "beany" flavor and work best in baked goods. They also work best in foods that include spicy flavors (cinnamon, nutmeg, etc.), which help to hide any bean flavor. You will find lots of recipes using bean flour in most gluten-free cookbooks. Bob's Red Mill has recipes using bean flour: - Fast Refried Bean Dip (uses black bean flour) - Mexican Bean Gravy " - Black Bean Tortillas " - Black Bean Dip " Click on the link below. Click on RECIPES at the top of the page. BAKEHOUSE CHEEZY HEARTLAND SOUP (using whole white beans milled into flour using the Whispermill) Mix together and stir well before each use: 1/2 c. Red Star nutritional yeast 2/3 c. white bean flour 1 t. sea salt 1/4 t. each paprika and celery seed 1/2 t. mustard (ground) 1 T. chicken style broth powder 1/8 c. bac'un bits Bring one cup water to a boil, reduce heat. Stir in 3 T. of the mix. Cook 5 minutes, stirring occasionally. Use less water for a thick cheezy style sauce. Variation: Saute 1-1/2 c. diced veggies (onion, carrot, celery, potato) until softened. Add 1-1/2 c. water, bring to a boil, reduce heat and 1/3 c. cheezy saucy. Cook 5 minutes, until veggies are tender and soup is thickened. Soup will thicken a little more as it cools. This chills and reheats well. ------------ You can make refried beans in a few minutes using pinto bean flour. Great for campers. - 1 cup whole beans = 1-1/8 c. bean flour - STIFF REFRIED BEANS - 1 c. water plus 1/3 c. bean flour = 1 c. instant mashed beans (equal to canned refried beans) Cook and stir for 1 minute until mixture thickens. Reduce heat to medium/low. Cover the pan and cook 6 minutes (stirring occasionally). - FLUFFY REFRIED BEANS - 2 c. water plus 3/4 c. bean flour = 2-1/2 c. fluffy mashed beans (nice on tortillas or used for dips by adding salsa or picante sauce) You can also mill black beans for refried black bean. Boil 2-1/2 c. water Whisk in dry ingredients: 3/4 c. pinto or black bean flour pinch garlic powder (optional) 1/2 - 3/4 t. salt 1/4 t. cumin 1/2 t. chili powder Cook and stir for 1 minute. Reduce heat to medium/low. Cover pan and cook 4 minutes (stirring occasionally). -------------------- CREAM OF CHICKEN SOUP Here's a way to make cream of chicken soup from beans. The kids love the stuff. 1 Cup Navy Bean Flour (Lima beans or Garbanzo beans will also work.) 4 Cups Water or Milk 1 Tablespoon Chicken Bouillon 1/8 teaspoon pepper 1/4 cup dehydrated onions or 1 small onion optional Grind the dry beans in a wheat grinder. Usually, 3/4 cup of beans will make 1 cup of flour. Add the other dry ingredients to the bean flour. Stir 1/2 cup of water or milk into the bean flour until it is mixed then add the rest of the water or milk and heat it in a medium sized sauce pan, constantly stirring. As it reaches the boiling point it will thicken. Boil it for about a minute. If it gets too thick add a bit more water/milk until your soup thins down to what cream of chicken soup should be. If it lacks flavor, add a bit more chicken bouillon. Garnish with dry parsley flakes. Serves 4. Recipe from waltonfeed.com. Here is a link that might be useful: Bob's Red Mill

Here are some recipes that I like that are either casseroles or could be kept warm in a crock pot. Husband's Delight Submitted by: Cathy Makes 6 servings Prep Time: 20 Minutes Cook Time: 25 Minutes Ready in: 45 Minutes Average Rating: ***** 155 Ratings 103 Reviews " Being a farm wife, I'm always looking for recipes that can go out to the field. I got this one a number of years ago from my friend who is also a farm wife. It's rich, creamy and filling. " Ingredients 10 ounces egg noodles 1 1/2 pounds ground beef 1 (14.5 ounce) can peeled and diced tomatoes with juice 1 teaspoon salt 1 tablespoon white sugar 1 1/2 cups sour cream 3 ounces cream cheese 1/2 onion, chopped 1 cup shredded Cheddar cheese Directions 1Preheat oven to 350 degrees F (175 degrees C). 2Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes. 4In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese. 5Bake at 350 degrees F (175 degrees C) for 25 minutes. Makes 6 servings MARILYN'S SAUSAGE NOODLES MARZETTI 5 oz. packaged noodles; cook & drain 1# bulk sausage (I use the kind with sage.) 1 medium onion chopped 2 stalks celery; chopped 1 (15 oz.) can crushed tomatoes (Italian seasoned are good.) ¼ cup dry white wine (optional) ¼ cup water 2 teaspoons Worcestershire Sauce 1 tablespoon brown sugar (dont leave this out!) salt & pepper to taste In a large skillet, combine sausage, onion and celery. Cook until sausage is no longer pink and vegetables are tender. Add tomatoes, wine, water, Worcestershire sauce, brown sugar, salt and pepper; stir well. Simmer 15 minutes. Add noodles; heat and serve (Keep warm in a crockpot) Chicken Dumpling Casserole (Cindy 5 NY) 1/2 cup onion, chopped 1/2 cup celery, chopped 1/4 cup butter 1/2 cup flour 1 tsp salt pepper to taste 4 cups chicken broth 4 cups cooked chicken, bite size pcs Saute onion and celery in butter until tender. Stir in flour, salt, pepper until smooth. Add broth, bring to a boil, cook and stir one minute. Add chicken, pour into greased 13x9 casserole. Dumplings: 2 cups bisquick 2 tsp parsley 2/3 cup milk Combine all, stir with fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings) Bake uncovered at 350 fo 30 minutes. Cover and bake 15 minutes more until dumplings are done. 6-8 servings. Debbie 814's Chicken Riggies 1 stick butter, melted 1 onion minced 3 cloves garlic, minced 20 oz. jar of sweet peppers (sliced with seeds removed) 3 sliced hot cherry peppers (packed in jar with oil) Saute above ingredients. Add: 1 cup parmigiano cheese 2 lbs. boneless chicken breast, cubed 1 can chicken broth 1 can tomato sauce (15 oz) Cook for 1 hour. Pour over 1 1/2 boxes of cooked Rigatoni pasta. Serve with fresh Italian bread. Marilyn's Chicken Enchiladas 2 seasoned chicken breast; grill, rest and slice 1/2 jar (15 oz.) green chili salsa 1 Jalapeno pepper; chopped (optional) 1 cup heavy whipping cream 4 flour tortillas (depends on size) 2 cups shredded Pepper Jack cheese Mix chicken with salsa and Jalapeno. Pour whipping cream into a shallow bowl. Dip each tortilla in cream then place each tortilla in a baking dish. Spoon chicken mixture into tortilla and sprinkle with cheese. Roll tortillas and lay seam side down in dish. Pour remaining whipping cream over tortillas and sprinkle with remaining cheese. Bake at 350° for 25 minutes

I made these, they're great. Cracker Barrel Old Country Store Dumplings Ingredients: 2 C Flour 2 tsp Baking Powder 1/2 tsp Salt 1 C whole Milk 4 Tbsp Vegetable Oil Preparation: Mix above ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x1 1/2" strips. Place into a large sauce pan that you have place 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been dissolved. Cook 1 half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce. Dumpling Sauce 3 Tbsp Butter 4 Tbsp Flour 1/4 tsp Salt 1 C Whole Milk 2 Chicken Bouillon Cubes (crumbled) 1/2 tsp sugar 1/2 -3/4 C Dumpling Cooking Liquid (after dumplings have been cooked) Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.