------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Baked Chimichangas
 Categories: Tortillas Mexican Vegetables Meats  
   Servings:  4
       1 x  Almond Red Sauce; *                 1 x  Jalepeno Cream Sauce; *   
 	    1 lb Ground Beef			   1/4 c  Onion; Finely Chopped,
      1 sm. 
       1 ea Clove Garlic; Finely Chopped      1/4 c  Almonds; Slivered   
     1/4 c  Raisins                             1 T  Red Wine Vinegar   
       1 t  Red Chiles; Ground                1/2 t  Salt   
     1/4 t  Cinnamon; Ground                  1/8 t  Cloves; Ground   
 	    4 oz Green Chiles; Chopped, 1 can	     1 c  Tomato; Chopped, 1
       8 ea Flour Tortillas; **                 1 ea Egg; Large, Beaten   
       2 T  Margarine Or Butter;Softened  
   *    See Sowest2.
   **   Tortillas should be 10-inches in diameter and be warmed.
   Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve.  Cook and stir
   ground beef, onion and garlic in 10-inch skillet over medium heat until
   beef is brown; drain.  Stir in remaining ingredients except tortillas, egg
   and margarine.  Heat to boiling; reduce heat.  Simmer uncovered for 20
   minutes; stir occasionally.  Heat oven to 500 Degrees F.  Spoon about 1/2
   cup of beef mixture onto the center of each tortilla.  Fold one end of th
   tortilla up about 1 inch over the beef mixture; fold right and lift sides
   over folded end, overlapping.  Fold remaining end down; brush edges with
   egg to seal brush each chimichanga with margarine.  Place seam sides down
   in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.  Bake until
   tortillas begin to brown and filling is hot, 8 to 10 minutes.  Serve with
   Almond Red Sauce and Jalepeno Cream Sauce.
   Omit 2 T Butter Or Margarine.  Heat vegetable oil (about 1 inch) to 365
   degrees F.  Fry chimichangas 2 to 3 at a time in hot oil, turning once,
   until golden brown, 3 to 4 minutes.  Keep warm in 300 degree F Oven.