OCR Text |
Show 1 1 ' ! . . . . - J i ," 1 I . ' t i i ; ,t ' j I " V ' i ' V v r A ! 1 - wv . r irvV v 'ivy ) ' ; " r71 J Jt ii I ' sv MEXICAN FOODS Constance Hughes serves er husband Jonathan, some """S his favorite fobd, chili Eleno, which he has repared, a Mexican type od and he is an expert reparing many dishes. 5 USING GREEN canned Mies and combining egg, our, milk and Monterey ick cheese with seasonings nd taco sauce, this is a ) ehcious casserole and really as)' tc prepare. CHILI RELENO 2 - 4 oz. cans whole green Jonathan and Constance Hughes have each prepared a favorite casserole. Both recipes are of Mexican origin and quite different, but both are delicious and would be a nice change in the menu for a family who enjoys the Mexican type foods. chiiies lb. Monterey Jack cheese, sliced 1 egg, beaten VS cup flour 1 cup milk 13 cup taco sauce REMOVE SEEDS from chiiies. Butter a casserole dish and then alternate layers of chiiies and the cheese. Mix remaining ingredients together and pour over the top of chiiies and cheese. Bake uncovered for about one hour, until lightly browned, at 325 degrees. Serves about 4 Constance Hughes has shared her delicious Mexican Chicken Enchilada Casserole. This dish combines cooked chicken, boned and cut into medium sized pieces. The various ingredients are layered in a casserole, adding grated cheese over all, for additional protein, a very nutritious nu-tritious meal. CHICKEN ENCHILADA CASSEROLE 1 chicken, cooked and boned l2 lb- grated cheese - 1 - 4 oz. can green chiiies, chopped 1 - 10 oz. can cream of chicken soup 1 - 10 oz. can cream of celery soup 1 dozen corn tortillas 1 cup chicken broth Onion flakes, as desired. MIX SEEDED chiiies, soups and onion flakes in sauce pan and heat slowly, then heat the chicken broth and dip the tortillas, one at a time until softened. Place a layer of tortillas, four of them, in a square casserole; then a layer of chicken pieces, a layer of the soup sauce and a layer of grated cheese. Repeat layers three times and top with grated cheese. BAKE AT 350 degrees until the casserole is well heated and the cheese melts and browns lightly. Serves 6. Friends often request Connie Con-nie to serve this flavorful Mexican type food. She lived in Albuquerque, New Mexico before coming to Farmington as the bride of Jonathan Hughes, who is a native of this city. MANY OF the foods which both of them enjoy are Mexican type, which she brought from New Mexico. Constance teaches second grade in a Bountiful elementary elemen-tary school. These two great people have remodeled an old home which now has an English Tudor style. For two years they have both worked on their home and have accomplished ac-complished a very beautiful home which has been a great satisfaction to them and they are still doing some special work on the home. JONATHAN IS a graduate of Davis High School and the University of Utah. He is presently taking some special classes at the university, in between spending so much time on the home. He is a candidate for Davis County clerk, with the election in the fall, kj |