| OCR Text |
Show By Angie Martin I spent some time in the Denver area awhile back and one of their specialties was "Tacoritos." These were served in many of Denver's Mexican Mex-ican restaurants under different f JIX names, of course, and the top sauce i was a little different from restaurant f , .. to restaurant. I call mine SaJsaritos j ' and these make a delicious meal for t , company or family and are worth the f Ij trouble to make. Then, let's serve it I i . . - '. with a Mexican Salad Bowl. I . ' I have some great sauces which you j JZ? might like to try with your trout. (I . V ' think that a light but buttery sauce f always enhances the fish.) And I'll pass on to you the way that I like to pan-fry my trout (if I catch any) ! Also a large, delicious, strawberry desert for your next company dinner. SALSARITOS 1 can (lib.) refried beans tsp. ground cumin or to taste 4 tsp. garlic powder 1 cup shredded Monterey Jack cheese V-k lbs. ground beef 3 to 4 cans (6 oz. each) green chile salsa 6 flour tortillas, 10" in diameter lb. shredded Colby or mild cheddar cheese 2 large, fresh peeled tomatoes, cut in small pieces 1 large onion, finely chopped Shredded lettuce Sour Cream and avocado slices, optional Combine beans, cumin, garlic powder, and Monterey Jack cheese in top of double boiler. Cook, covered, over hot water, stirring occasionally, un-' un-' til cheese melts. Keep mixture hot until ready to use. Cook beef until meat loses red color, then drain off grease. Add 2 cans of the green chile salsa. Bring to boil, reduce heat to a slow simmer and cook, uncovered, until most of the liquid evaporates. Spread tortillas (no need to heat them) with the hot bean mixture. Spread meat over beans, firmly pressing them together. Lightly roll tortillas. Place them, seam side down, in a single layer in well-greased well-greased 9 x 13" baking pan. Pour 1 can of salsa over top and around sides of tortillas. Sprinkle tops with the Colby cheese, tomatoes, and onions. Bake, uncovered, in 350" oven for 30 minutes or until bubbly. Serve on plates surrounded sur-rounded with shredded lettuce and avocado slices if desire. Have additional heated salsa on the side and sour cream may also be served on the side to be spooned on the top of tortillas. 6 servings. Note: For a spicier flavor, bulk Italian sausage may be substituted for half of the ground beef. Also, enchilada sauce may be used on top of the tortillas tor-tillas before baking instead of the salsa MEXICAN SALAD BOWL 2 qt. mixed greens 14 cup chopped green onion Vi cup chopped green pepper V4 cup sliced, pitted ripe olives 2 tomatoes, cut in wedges Vt cup shredded Cheddar cheese (mild) 1 cup coarsely crushed corn chips Avocado Salad Dressing (below) Combine greens, onion, green pepper, olives and tomatoes in salad bowl. Sprinkle with cheese, then corn chips. Top with Avocado Salad Dressing and toss lightly. Makes 6 to 8 servings. AVOCADO SALAD DRESSING Mash 1 avocado with 2 Tbsp. lemon juice. Combine with V2 cup dairy sour-cream, sour-cream, V cup salad oil, 1 tsp. seasoned salt and y4 tsp. chili powder. Cover and refrigerate several hours before using. PAN-FRIED TROUT WITH SAUCES For each trout, fry 1 slice of bacon. Remove bacon from skillet; drain on paper towels. Reserve drippings. Sprinkle cleaned out trout inside and out with lemon juice, salt, and pepper. Lightly dredge trout on all sides with flour. Heat about Vi" of the bacon drippings in a skillet large enough to cook the trout without bending it. Add trout; fry over moderate heat iust until golden brown on each side. Turn only once during frying. Cooking time depends on size of trout, but the fish is done when flesh flakes with a fork. Garnish trout with bacon and, if desired, serve with one of the following insauceS; . Mushroom Sauce M cube (V4 cup) butter or margarine Vfe lb. fresh mushrooms, sliced 1 tbs. lemon juice Salt .to taste Melt butter over moderate heat and add mushrooms. Saute mushrooms over moderately low heat for just a few minutes or until golden colored. Stir frequently. Add lemon juice and salt. Toss to mix. Dill Butter 1 cube (Vi cup) butter or margarine 2 tsp. dried dill weed or to taste 3 Tbs. lemon juice or to taste Melt butter in small saucepan and add dill and lemon juice. Heat to serving ser-ving temperature. |
