Maine dishes

Two associates from Maine are featured in the 2004 “Wal-Mart Family Cookbook.” Kathy Marston of Lee entered her Crockery Cooker Enchiladas and Diane Raymond of Caribou contributed a recipe for spicy, moist Apple Bread. To make the pictured enchiladas, cook 12 ounces ground beef, 1/2 cup chopped onion and 1/2 cup chopped green pepper in a large skillet until meat is brown and vegetables are tender. Drain fat. Stir in 1 15-ounce can kidney beans, 1 10-ounce can chopped tomatoes with green chili peppers, 1 teaspoon chili powder, 1/4 teaspoon ground cumin, and 1/4 teaspoon each salt and pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. Fold aluminum foil into 2 strips that are 2 inches wide and 14 inches long. Place foil strips in an X shape in the bottom and up the sides of a crockery slow cooker, Lightly oil inside of cooker and foil strips. Lay 2 tortillas in bottom. Top with 3/4 cup beef mixture and 1/2 cup shredded cheese. Repeat layers twice. Cover and cook on low-heat setting for 3 to 5 hours. To serve, use 2 large spatulas or foil strips to lift enchilada from crockery cooker and place on a serving plate. Sprinkle with shredded cheese, cut into wedges, and serve with sour cream or guacamole.

The chips are up

Oatmeal, chocolate, what’s not to love? That’s what Beth Royals of Virginia figured when she entered her recipe for One-Bowl Triple Chocolate Oatmeal Jumbles in Quaker Oats’ search for the ultimate oatmeal cookie contest. To make her prize-winning cookies, preheat oven to 350 degrees F. Melt 1 stick Blue Bonnet 65 percent vegetable oil spread. Cool slightly. Add 1 package devil’s food cake mix, 2 cups uncooked Old Fashioned Quaker Oats, 3 eggs, and 2/3 cup each white and semisweet chocolate chips. Stir until well-blended (dough will be very stiff). Scoop with a 1/4 cup measuring cup and drop 2 inches apart on an ungreased cookie sheet. Flatten slightly. Bake 13 to 17 minutes, just until set. Do not overbake. Centers should be soft. Let stand for 1 minute, then transfer to wire racks to cool.

A di-vine time

Wine lovers, pack up your corkscrew and head south for the 15th annual Boston Wine Festival, which starts Jan. 9 at the Boston Harbor Hotel on Rowes Wharf. The event, which runs through April, features such events as “The Battle of the Cabernets,” visits from vintners, a look at up-and-coming wineries, a dinner-dance and Valentine’s brunch. For reservations, information or a schedule of events, visit www.BostonWineFestival.net or call 1-888-660-WINE.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.