Fajitas

Vegetable Fajitas

2 tablespoons vegetable oil
1 cup combination white onion
and red or green bell pepper,
chopped 1/2-inch thick
1 cup zucchini, chopped
orbroccoli florets
1 1/2 cup portobello mushrooms,
sliced
1 cup corn kernels
1 teaspoon cornstarch
1 teaspoon Texas Sprinkle*
2 teaspoons 
Black Magic Finishing Sauce**
1/4 cup water or chicken broth
cooked rice
8 warm tortillas

In a skillet, heat the oil to 
smoking hot.
Toss the vegetables, cornstarch
and Texas sprinkle
in the hot skillet
for about 1 minute,
Add the Black Magic and the
water or broth.
Mix throughly and and toss for
30 to 45 seconds.
Total cooking time should be
about 1 1/2 minutes.
Serve immediately over
cooked rice with 
tortillas.


*Texas Sprinkle
Combine 4 teaspoons granulated
garlic, 2 teaspoons salt, 
1 tablespoon black pepper,
1/2 teaspoon dried thyme,
1 teaspoon white pepper,
7 teaspoons cracker meal.
Shake the ingredients in a jar.
It's best to wait until the 
next day to use the mixture,
thus allowing the spices to
be absorbed into the cracker meal.
Keep in an air-tight container
out of direct sunlight.
There's no need to refrigerate it.

**Black Magic Finishing Sauce

This is a natural flavor enhancer
for beef, poultry, fish and
vegetables.
In a small bowl combine
1/4 cup soy sauce, 1 tablespoon
red wine and 1 tablespoon 
red wine vinegar.  
There is no need to refrigerate.
It will keep indefinitely
in a covered container
at room temperature.

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