2 : Dried ancho chilies; -OR-
1 : tb -Ancho chili powder
2 : tb Canola oil
6 : Corn tortillas
-- : -- (blue or yellow)
1 : Onion; chopped
4 : Garlic cloves; minced
8 : c Chicken stock (reduced-fat)
-OR- : -OR- vegetable stock
2 : c Tomato puree
1 : tb Cumin powder
1 : ts Oregano
3/4 : ts Salt
2 : Limes; juiced
16: Cool and serve
17: Makes 12 servings
0: The Wedge uses organic flour and rolled oats
1: In a large bowl, combine flour, oats; baking powder and salt
2: Grate butter into flour mixture, incorporating as you go
3: Toss and chill
4: In a large bowl, whisk honey, eggs and buttermilk
5: Chill
6: Remove dry mixture from refrigerator; add broccoli, Cheddar, tomatoes, green onions, garlic and almonds
7: Toss
8: Remove wet mixture from refrigerator, and add dry mixture to It, combining with hands until a soft, slightly sticky dough forms, adding more buttermilk if mixture is too dry
9: Chill dough 1/2 hour to 2 hours In refrigerator
10: Preheat oven to 350 degrees
11: Glaze: Beat egg, buttermilk and honey together, set aside
12: Divide dough Into three portions on a well-floured surface
13: Pat each portion of dough Into a circle about 2 inches thick, and cut into 4 wedges
14: Place on a paper-lined baking tray and brush on glaze
15: Bake for 30 minutes, or until golden brown
18: Recipe by: Wedge Co-op Deli, Minneapolis Posted to MC-Recipe Digest by Kathleen <schuller@ix
19: netcom
20: com> on Mar 21, 1998