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Show Stretch grocery budget with zesty Mexican pie Stretch your grocery budget while adding zest to the dinner menu with Mexican Pie, a tasty entree created from leftover roast. To prepare this savory yet economical fare all you need is a little lit-tle imagination and a few basic ingredients. ingre-dients. An onion, some leftover beef or pork, zucchini, beans, tomato sauce and cornmeal are the fundamentals for an entree with the full flavor that's made Mexican food the fastest growing grow-ing ethnic cuisine. In addition to saving money by using us-ing leftovers, this recipe delivers delicious flavor by calling for new Butter But-ter Flavor Crisco to make both its filling fill-ing and topping. Economical to use, Butter Flavor Crisco is also sodium- and cholesterol-free, cholesterol-free, yet gives foods that rich buttery flavor at less cost than if butter or most margarines were used. To complete the south-of-the-border theme when serving Mexican Pie, grace the table with brightly-colored red and green napkins and place mats. MEXICAN PIE Vi cup Butter Flavor Crisco 1 large onion, finely chopped 1 medium zucchini, chopped 2 cups leftover roast (pork or beef) 1 can (3 oz.) chopped green chilies 1 can (1 lb.) kidney beans, drained 1 can corn, drained 1 can (8 oz.) tomato sauce 1 cup chopped, ripe olives 1 teaspoon chili powder 2 cups cold water cup yellow cornmeal y2 cup teaspoon salt 1 tablespoon Butter Flavor Crisco paprika (optional) 1. Preheat oven to 375 F. 2. Melt lU cup Butter Flavor Crisco in large oven-proof frying pan. Stir in onion and zucchini ; saute 3-i minutes. Remove from heat. 3. Add next seven ingredients to frying fry-ing pan; mix well and set aside. 4. Mix next three ingredients in small saucepan. Cook until thick, stirring stir-ring constantly. Stir in 1 tablespoon Butter Flavor Crisco. Spread cornmeal cor-nmeal topping over mixture. Sprinkle with paprika if desired. 5. Bake at 375 for 1 hour. Let stand 5-10 minutes before serving. Serves 6. |