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Show The Sun Chronicle Thursday August 22, 1968 The Sun Advertiser Supper South-of-the-Bord- by 'Bfttq Chockai l iructure your own good neighbor policy and introduce your family to Mexican fare Enchiladas are easy and also pleasing to everyone's appetite Serve with green salad, fresh fruit for dessert, and the menu is Mexican but still familiar to childrens tastes To set a Latin table, remember viva la color! Combine pink napkins with an orange or purple cloth, or vice versa. Or go bright with stripes And the centerpiece, thats the most fun. Gorgeous gourds or more fresh fruits in a straw basket. Who cares if you serve baked squash or fruit salad all week long? So one meal brings on a Mexican festival, thats all. Roll up Place in 2 rows in obMEXICAN ENCHILADAS long baking dish, llixVixI 1 cup Bisquick Inches Spoon remaining chill over rolled Tortillas, covering 4 cup water each completely Sprinkle re t.ommeal Melted buller maining chopped onion over remaining sprinkle small Bermuda union, chili; cheese over top Bake un chopped covered. 15 minutes or until 2 cups (H ounces) shredded cheese is melted i servings. process American cheese 2 cans (101, ounces each) Your salad can be as simple chili (without brans) as lettuce with dressing. The family's favorite variety. But Heat oven to 3s0 . Mix Bis if you like, embellish with quick and water Knead 8 to 10 sliced avocado Thats very times on board lightly dusted Mexican. with Hour Shape into 8 balls Lightly dust board with For dessert, do as the Mexiroll each ball into a eat fruit. Ambrosia cans do circle Bake on ungreased is a simple way. Just sprinkle griddle until slightly browned pineapple, banana and orange on both sides Brush both sides slices with confectioners of Tortillas with melted butter sugar Before serving, top with Divide onion and cheese in plain or toasted coconut half, mix with 1 can of chili. In center of each Tortilla, place And is this a thrifty way to ar, equal amount of chili widen taste Si horizons? mixture. Senora El 1 corn-mea- PARTY LINE Warmer (linn- means lookout lime' Whether voiir lorte is hii ken or rilis ion can please palates and heel up out door meals with a hasa harlie i lie s.im e that s a i un h to make and tastes good on am thing' In lael it s heen duhliod. "The l.ii. .ill . W iili llu. liarlic cue ..lilt r your hag ul Irii k. .ill nii hint- In (In i. re mrmlier a lew rule, til tliumh In turn uur nel inuk mil inlu lie gie.ile.l li.irlieiue ever ( link .leak, and clini. ever a medium luil lire Miirnmg nr Greatest Smite Harlx-cu- Anierti a I . 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Makes 37 throe-ounc- e An The punch lxiwl is usually the center of altraetion at most parties, and this Gimlet lunch makes a refreshing chink for an 1 Gimlet Punch bottle llcublcin Vodka Gimlet 1 1 j quarts orange juice 1 quart ginger ale 1 pint eherri soda m servings. casy-to-mak- hors e doeuvre to serve with the punch is hot cheese biscuits, just one of the many recipes in Charlotte Adams new book, The Heublein Putty Guide. Tiny Hot Cheese liiscnits 4 rups flour 6 tsp. baking powder 2 tsp. salt !'l cup shortening lVs nips grnicd choose 1 cup milk (approx.) Mix and sift flour, baking powder and salt. Cut or rub in shortening. Stir in grated cheese. Add just enough milk to hold ingredients together and make a soft dough. Roll 4. inch thick on lightly floured hoard. Cut into rounds the sic of a half dollar. Arrange on baking .heels and hake in 430 oven minutes. Enough for 0e Col $4-- 9 $2.50 Case ot Hatf Case veil-grease- 12-1- 5 13-2- Summer Fruit Breakfast Crunch Spring Ga'ten $ 2.79 $ 1.40 STOCK UP . . . BUY 'EM BY THE CASE & SAVE RED HAVEN 2 m V 1 Tree ripened Freestone peaches, guaranteed sweet and juicy. 4 mKintve combination of familiar brealfast foods. Simply top crisp shredded wheat biscuits with of fresh peaches, nectarines, or apricots and a cinnamon-butte- rwedges nut sauce. Then bake until fruit is soft. Serve warm with pan fried ham or sausage patties. Or spoon into bowls and top with cream or a chilled soft custard. A well diained 1. ounce) can of fruit may be substituted for the fresh. 4 NABISCO Shredded Wheat 1 pound fresh peaches, nectarines, or apricots U cup butter or margarine, melted A4 cup light brown sugar, firmly packed 1 tablespoon lemon juice 14 cup chopped wa'.,uts Vt teaspoon ground cinnamon Gently split NABISCO Shredded Wheat and place in shallow baking dish. Remove pits from fruit; then cut into wedges and arrange on shredded wheat. Combine next five ingredients Spoon over fruit. Bake in a preheated hot oven (400"F.) 15 to 20 minutes, or until fruit is cooked. Makes 8 (4 x 2A-inc- servings. A fJEUIFE v .. ., A V U.S. No. 1 larg beefsteak size, firm, ripe, perfect for Slicing. Lb. CLIP TOP CARROTS 10 1 |