STPP is sodium tripolyphosphate; it's a purer form of the "phosphates" that were removed from detergents and other cleaning products some years ago in order to reduce chances of eutrophication problems in streams, rivers and lakes. Eutrophication occurs when two ingredients are in excess supply in water (nitrogen and phosphorus) and result in an overgrowth of green algae which damages the water body and animals living in it. Nitrogen is the more common excess element and comes mostly from fertilizer run-off (both agricultural, and to a surprisingly large degree from lawns) and from human and animal wastes getting into waterstream. It is hard, both in practical sense and in a political sense since it would require expensive modifications to current sewage treatment and agricultural practices, to reduce the nitrogen load enough to make a big difference in preventing eutrophication. Since the eutrophication process also needs a certain amount of excess phosphorus, it was deemed easier to reduce phosphates introduced by cleaning products (primarily from laundry and dishwashing) into the waste stream. Hence most US states and Western Europe enacted phosphate bans. But not all states did that, and in many states, even those with bans, it is only illegal to sell the phosphates for home laundry, not to buy, possess or use them. So some people elect to use small quantities in their laundry. I have a private sewage system, and live on a large property where I can (and do) control the amount of nitrogen that enters my soil, so for me the improved cleaning is an acceptable trade-off. And I use an extremely minimal amount, certainly less elemental phosphorus goes down my washing machine drains every year than I put on my extensive gardens. (Yes, I have done the math on that and my college training was in plant science so I'm confident of my figures.) For those who use public sewage systems, the phosphorus is generally removed when it is treated, before waste water is discharged. Excess phosphates does drive up the cost of sewage treatment, which of course is paid for by the taxpayers. Many people buy STPP online from stores like the Chemistry Store, though there are other sources in some areas. One needs only a very small amount (I use what I can pinch between two fingers, or about 1 teaspoon per load, and only for a fraction of the loads I do.) A little goes a long way and in small quantities the shipping minimum is often more than the product. It does an excellent job getting whites whiter, particularly at the higher end of temps in the wash liquor. It is less effective if you use cool, or warm water, and so would be an environmental cost with little benefit under those circumstances. Choosing to use it is something one should be especially thoughtful about, so I am not making a blanket recommendation to add it to your washing regimen. Molly~

I use corn tortillas only when making enchiladas and flour for things like burritos. Jo, here are two tried and true enchilada recipes. Home Cookin Chapter: Recipes From Thibeault's Table =================== Edited: April 20th, 2006 Deluxe Chicken Enchiladas Source:Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated Parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies garlic 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Guacamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos , cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives. NOTE: Instead of softening the corn tortillas in hot oil use the following Enchilada sauce. (Alternative Enchiladas Sauce) 4 tablespoons oil 5 tablespoons flour 1 tablespoon cayenne pepper 1 tablespoon chili powder 1 teaspoon cumin 1 garlic clove Heat the oil and add the flour, cayenne pepper, chili powder, cumin and garlic. Cook for a few minutes and add the chicken broth. 2 to 3 cups chicken broth Home Cookin Chapter: Recipes From Thibeault's Table Stacked Enchiladas ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) Green Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green chili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeño chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillo, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeño , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until the liquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Neal, the corn tortillas shouldn't crack if you dip them in hot oil first. Or in a hot enchilada sauce to soften them. Home Cookin Chapter: Recipes From Thibeault's Table Enchiladas De Pollo =================== Edited: April 20th, 2006 Deluxe Chicken Enchiladas Source:Barbara Hansen's Mexican Cookery 2 whole chicken breasts chicken broth 1/2 small onion 1 bay leaf 8 peppercorns garlic clove salt 1/2 medium onion chopped 3 tablespoons grated Parmesan cheese 1 cup shredded Monterey Jack Cheese 1 4 oz can green chilies garlic 1 13 oz can tomatillos, drained 1/4 cup cilantro leaves 3/4 cup whipping cream 1 egg salt 1/4 cup lard or oil 8 corn tortillas 1 cup cheddar or Monterey Jack Cheese Gaucamole 1 cup sour cream lettuce black olives . Place chicken in large pot and cover with chicken broth. Add onion, bay leaf, peppercorns and salt. Simmer until tender. Let cool in broth. Remove chicken and save broth for another use. Shred or cut chicken to to smaller pieces. Add chopped onion, Parmesan cheese and Monterey Jack Cheese. Taste and add salt if needed. Set aside. IN a blender or processor, combine green chilies, tomatillos , cilantro, whipping cream and egg and blend until smooth. Add salt and pepper to taste. Set aside. Preheat oven to 375F. Heat lard in small skillet. With tongs, carefully place one tortilla at a time in hot lard. Hold for 3 to 5 seconds and drain on paper towels. You want the tortillas to be softened but not crisp. Place some of the chicken mixture on the tortilla and roll tightly. Place seam-side down in a baking dish. Pour cream mixture over the Enchiladas and sprinkle evenly with 1 cup of cheddar or Monterey cheese. Bake about 20 minutes or until heated through and bubbly. Serve with sour cream, guacamole, lettuce and olives. NOTE: Instead of softening the corn tortillas in hot oil use the following Enchilada sauce. (Alternative Enchiladas Sauce) 4 tablespoons oil 5 tablespoons flour 1 tablespoon cayenne pepper 1 tablespoon chili powder 1 teaspoon cumin 1 garlic clove Heat the oil and add the flour, cayenne pepper, chili powder, cumin and garlic. Cook for a few minutes and add the chicken broth. 2 to 3 cups chicken broth Home Cookin Chapter: Recipes From Thibeault's Table Stacked Enchiladas ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeño chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeño , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock mixture into a blender or food processor. Add the Anaheim chilies, cilantro and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.

Excellent tutorial. Easy? Yes and no. I need to get everything set up, lots of counter space. And pay attention. No zippy-speedy motions. Calm and easy pressure with the press. Most important is to get the masa dough a good consistency. Rick Bayless has a good easy y-tube tutorial. I also use my rectangle griddle on front burner lower and back burner higher. Two cast iron skillets works also. I have MaSeCa and Bob's masa. I think you may have purchased MasaRepa that is grainier almost like a cross between cold polenta and cream of wheat. Delicious but a different animal. Those are stuffed and formed like a hockey puck, then grilled. This time of year I have less patience than the Winter months. I have a local place that makes fresh and I freeze in packages of 6 for quick weeknight meals. (sun sets so late we would rather be outside than cooking). Prepping some quick sides and toppings is enough. I have two and a salad with all the toppings and DH has four. Been that way for years... Presses can be such junk. My new one I got lucky. But it is junk. Not true cast iron. Some reviews it was broken out of the box or the handle snapped off first use. DH bought it to surprise me. My old one from Mexico needs a piece of cardboard like what is on the back of a legal size note pad. It was making them uneven. When I was first experimenting, I made two small batches of dough to get the mix perfect. Now I know how it should feel but it took a couple tries.