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Show ROM x m G RESTSOUTHWE Family Weekly Cookbook Enchiladas, Herd ARicriccn Ctyb Here's a zestfully seasoned, easily prepared meatless version of an old Mexican favorite. to heat: 10 ion. to prepare: 25 iixn. 12 tortillas (ose year favorite recipe - or canned tortillas) 3 .' CVpf Vx 1 1 ' 1 . (3 S-O-Z. to prepare: COO) tOOSatO MaCO Yi 1 . 1 1 V4 2 1. Blend tomato sauce and chili powder together in a saucepan. Bring to boiling; simmer 5 min. 2. Mix shredded cheeses and onion together. 3. Prepare tortillas as directed on can. 4. Dip tortillas, one at a time, in the sauce. When thoroughly soaked, remove from sauce and spoon mixture along 3 to 4 tablespoons of cheese-onicenter of each tortilla. Roll up each tortilla and place, folded side down, in a shallow baking dish or in individual casseroles. Cover with remaining ' :J sauce. V':; 5. Heat in a 350F oven about 10 min. on ' " ? 4to6servings ...'11 ion. , i to prepare: - . and 1 tablespoon ntayoanaise tablespoon prepared borse-radl- th teaspoon Worcestershire saoco teaspoon salt V ko - -- in. 1. Cut the cooked shrimp into pieces and chilL ; 2. For cocktail sauce, mix together the chili sauce, Worcestershire sauce, mayonnaise, horse-radis- h, ' Tabasco. Chill. salt, and 3. Just before serving, peel the avocado, cut into cubes, and toss with the lemon juice. Lightly mix in the shrimp. To serve, arrange crisp lettuce on chilled small plates. Spoon shrimp and avocado onto lettuce and spoon cocktail sauce over each 4 to 6 servings serving. 1 Yt I iwrgv COt to A- err warn Pf pioCOS d chitted largo ripe toatete, pooled and chopped cop finely chopped ooion toMespooa lemon ioico toaspooa finely chopped hot cktli pepper ' Leaving small pieces, crush the avocado with a fork. Add the remaining ingredients and blend' well. Serve with crisp crackers, potato chip, or About I cups corn chips. . Jiffy Quaccrnola coaviNiiNCiujtooe tsars Follow recipe for Gfuocomole using only the avocado and tomato. Blend 2 teaspoons Italian salad-dressin- g mix into the avocado-toma- to mix- ture. Serve as suggested. '. Family Weekly, September II. 2960 nn I 4 teaspoons wine vinegar ..... : 14 Gusc&rncfo ion. V toaspooa salt drops Tabasco chitted snMril ripo avocado tablespoon Umom 20 l hhhm !fJ lb. fresh shrimp, cooked, peeled, and deveined P chili HMtr 1 teaspoons Al'.l powder cap (ehoof 4 oik) shredded sharp Cheddar cheese cvfi (ahoat 4 as.) shredded Crick cheese cop cheppod onion 25 aaa f.lELANIE DE- - PROFT, Food Editor Shrimp with Cocktail Ssuee . . (Continued on page 18) - |