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if you'll add cream cheese to your sour cream and cheese mixture with your onions etc and place in a glass covered bowl into the microwave for 5 mins then remove and add them to already dipped tortillas , you'll see the added difference. I make these chicken enchilladas same way and turkey could be done too. I use the can of green chile for enchilladas. I would take a picture of mine but they get eaten too fast

This sounds very tasty, Tom. Some people use instant potato flakes or cornflakes too. I have only tried flour and bisquick. I keep forgetting about the alternatives. The baking is a good idea. Less fattening.

JOE’S SALMON LOAF

I finally got this down, and thought I’d share. Another good use for leftover fish (any kind of fish will work, really—I just happened to have some salmon).

i.
About 1 lb. leftover salmon or other fish
1 clove garlic (I used elephant garlic)

II.
1 15-oz. can Oriental fish broth
cornstarch for thickening
(you can substitute a can of mushroom soup for the above)

III.
1 whole medium-sized onion, coarsely chopped
3 eggs
¾ cup bread crumbs
½ tsp. salt
1/8 tsp. paprika
maybe 8-10 good shakings chopped basil

IV.
2-3 cups chopped steamed vegetables (I used carrots, cauliflower, and asparagus butts, steamed about 4 minutes in the microwave, but anything works)

V.
1 huge mushroom, thinly sliced

Hiwigo…

In a food chopper, grind up the fish and the garlic so the product is approximately the consistency of canned tuna fish. Don’t got quite a pound worth? Add canned tuna fish (no one will notice).

Heat the fish broth in a saucepan, adding enough cornstarch to make it thicken into a sort of white sauce (it’ll be clear, though—really strange stuff). You need to stir it a lot to prevent it from getting lumpy. If you’re substituting mushroom soup, you can skip this step, and use the mushroom soup straight out of the can.

Steam the veggies until not quite tender. (I got one of those nifty microwave steamers, and love it. You can do this on the stove. Takes longer, but it’s okay, really.)

Now the fun messy stuff. In a big bowl (I used the one I mix cookie batter in) with a big spoon, mix the eggs, fish, bread crumbs, basil, salt, and paprika until mixture is gloppy; add the onion, then the veggies, and finally the thickened fish broth (or mushroom soup).

Put the mixture into a greased standard-sized bread pan (it’ll just about fill it), and artistically arrange the mushroom slices on top. Bake at 350 degrees for a little over an hour (there is no way to tell whether it’s done). Let it cool a little in the bread pan, then decant it to a plate and let it cool down some more. You can serve it hot, or refrigerate it. If you refrigerate it, it will have the same consistency as meat loaf.

If it’s been refrigerated, I like to nuke it in the microwave before eating, and serve it with either cheese on top or (preferably) salsa. It is really good with salsa.

Joe

That sounds like it would taste really good, Joe. Does the top get crunchy?

Just a little. Not bad.

Joe

Oh, I think the crunchy part would taste good.