February menus: steak pie under golden pastry, on-the-run breakfast for lunch, mild and low-calorie enchiladas - includes recipes

Sunset, Feb, 1986

Enchilada filling. Rinse 1 container (14 to 16 oz.) firm-style tofu in cool water; drain well. Cut tofu into 1/2-inch cubes and put in a bowl with 1 cup sour cream; 1 small onion, minced; 1/4 cup chopped fresh cilantro (coriander); 1 can (4 oz.) diced green chilies; and 2 teaspoons each chili powder and ground cumin. Mix gently.

Avocado and Green Bean Salad

Thaw 1 package (9 oz.) French- or julienne-cut green beans. Mix with 3 tablespoons each olive oil and vinegar; add salt and pepper to taste.

Cut 2 or 3 medium-size firm-ripe avocados in half lengthwise; pit. Put an avocado half, cup up, on each salad plate. Spoon beans and dressing equally over each half. Markes 4 to 6 servings.

Photo: Under a golden crust of puff pastry, decorated with cutouts of more pastry, is tender, herb-seasoned beef filling. A tossed salad and mashed potatoes with a circlet of broccoli complete the supper menu

Photo: Late-for-school breakfast teams up yogurt shake with uwhole-grain cookies