Tacos Dorados

• 3 Tablespoons margarine
• 6 potatoes
• Lettuce
• Sour cream
• Parmesan cheese, grated
• 10-12 corn tortillas
• Extra light olive oil (optional)
• Salt and Pepper

• 2 Jalapeno peppers, chopped
• 3-4 Tomatoes, diced
• 1 Clove garlic, minced
• 1/4 of an Onion, chopped
• Cilantro, small bunch, chopped

Peel and cut potatoes in small pieces, steam until soft. Wash all the vegetables. Chop the lettuce. Boil the jalapenos and tomatoes. In a bowl mix potatoes and margarine, with salt and pepper to taste. Mash potatoes and cheese

Place the tortillas in a sandwich bag and microwave for 40 seconds to make them soft. Spread the potato mixture in the tortillas and fold. Heat the olive oil in a large pan, fry the tacos turn when they are golden brown. On a cooling rack or large platter place some napkins to soak up the extra oil from the fried tortillas.

With a fork blend jalapenos, tomatoes, salt and pepper, garlic, onion and cilantro. Serve tacos on a plate, garnish with lettuce, sour cream, parmesan cheese, salsa, and avocados.

Stir-Fry Noodles & Vegetables

• 1 Pound Udon noodles, cooked
• 1 onion, thinly sliced
• 1 carrot, sliced julienne
• 1/2 Cup mushrooms, sliced
• 1/2 Cup sugar snap peas
• 1/2 Cup red bell pepper, sliced julienne
• 1 Tablespoon Sesame oil
• Soy sauce

In a skillet, heat sesame oil and add onions. Cook for one minute or so, stirring gently. Add carrots, cook for one minute, stirring. Add mushrooms, and soy sauce.
Stir into the other vegetables. Cover and cook for 5 minutes
Remove cover, add red bell pepper and peas and stir into the skillet. Cook on medium-low heat until the veggies are cooked but, not soft. Add the noodles and stir-fry well. Garnish and serve.