| OCR Text |
Show The Salt Lake Tribune FOOD Wednesday, December 29, 1999 Chicken Enchiladas Are | Easy on Frazzled Cook Tomato Sauce 2 shallots, chopped Chicken Enchiladas 4ehicken breasts, cooked and cut up 4 cans (10% ounces each) cream ofchicken soup 2cups dairy sour cream etiean (4 ounces) chopped 4 1@reen chiles —_1 small can sliced black olives 4 to 6 green onions, chopped 2 cups grated Monterey Jack cheese 2 cups grated Cheddar cheese 24 small flour tortillas ( thin variety) Cornmeal-Crusted Croakers on Asparagus With Fresh Fresh Tomato Sauce 2 ripe tomatoes 2 teaspoons butter 4or more leaves fresh basil, chopped, or % teaspeon dried Salt and pepper to taste M4cup reserved asparagus stock, or canned vegetable stock 1 tablespoon olive oil % teaspoon ealt \ teaspoon pepper thicrowavefor a few seconds so they are easierto roll. Spoon 1 tablespoonofchicken mixture in each warmed tortilla. Roll Up seam-side-down and place in two 9x13-inch greased (or Sprayed) baking pans or casserole dishes. Divide evenly the 2 ups sauce that was set aside and spoonover the casseroles. Sprinkle each with the Cheddar. Bake at 350° for 40 minutes. Serves 8 to 10 people. This casserole freezes well. Linda Cottam DONNA LOU MORGAN will satisfy hefty appetites. And it is easy on the cook. Kay LacoxofSalt Lake City requested recipesfor this favorite fish fillets in flour. Dip in beaten egg and then in cornmeal,Heat about % toch canola oll in akllet until hot but not smoking. Fry fillets for about1 minute on eachside, until they are goiden brown. Place on paper towel and keep warm in oven until rving time, - earn, cook asparagus briefly in covered skillet with % inch boiling water, until crisp-tender, about 6 to 7 minutes for medium-thick . Drain as} , reserving % cup cooking liquid. Toss asparagus with olive oil, and seasonto taste reduce sauce until thick. Puree with basil; season to taste with salt and pepper. Whiskin olive oil. dish and good cooks Reva Roundy of St. George and Linda Cottam, Leslie Burgin, Teresa Bass and MarieUlrich,all of Salt Lake City, took timeto send their best. With parties swinging from morn until night during this busy holiday season, time to think about something easyto serve the hungry family. Why not consider savory Chicken Enchiladas? This is a change-of-pace maindish that Croakers and Asparagus — Quick, Tasty, Nourishing ble in abouthalf an hour. Cornmeal-Crusted Croakers on Asparagus With Fresh Tomato pounds, plus any extra pieces 2. cans (10% ounces each) cream of chicken soup 1 can (4 ounces) diced green chilies with salt and pepper. To serve: Divide asparagus into 4 servings and place on 4 warmed plates. Lay fillet of cornmeal-crusted croaker on each asparagus bed and spoon Fresh Tomato Sauce around asparagus. and Wine magazine. His recipe calls for croakers, a nutritious fish now obtainable or frozen in mostparts of the country, usually at an economical Makes servings. Nutritionalinformationper serving, croaker only:414 cal., 30g pro., 19g carbo., 167 mg chol., 24.3 gfat (4.5g saturated.fat), 651 mg sodium. price. Sometimes called yellow croaker,it is a white fish with a mild flavor, comparable to sea serving. This recipe is oneof sev- stamped, self-addressed envelope to Virginia Marine Products Sauceis oneto try, adapted from a recipe created by chef Dale Re- trout, black sea bass orcatfish. itzer. Reitzer, of the Acacia restaurant in Richmond, Va., was Cooks may wish to make the Fresh Tomato Sauce first, and fered by the Virginia Marine named one ofthe country’s 10 best newchefs in the July issueof Food keep it warm or gently reheatjust Tips & Recipe Ideas for Everyday also are on the board’s Website at Meals is available by sending a www.’ eral printed in a free brochure of- before adding the olive oil and Products Board. Affordable Fish: Board, 554 Denbigh Blvd., Suite B, Newport News, VA 23608. Recipes Dennis Kay, Salt LakeCity, has a dandy wayto tenderize meat, in answerto a request by Marla Zelmer, Vernal. “Marinate in cola (Pepsi, Coca Cola or generic) for several hours,refrigerated. Toto = Seed It doesn’tflavor the meat or make it sweet. It works!” ieee Chicken Enchilada Casserole 1 whole chicken,3 to 4 adjacent) 1 pound fresh , woody ends removed 2 tablespoons olive oil about 2 tablespoons are left. Add tomatoes to pan and % cup asparagus stock. Bring to a boil. Simmer for about 10 minutes to Some fish and vegetable combinations can be cooked quickly from scratch, to put a tasty and nourishing main course ontheta- \ teaspoon pepper 2 tablespoons canola oil Stem and chop tomatoes. Heat butter in saucepan and add shallots. Cook until soft. Add wine and reduce over heat until THE ASSOCIATEDPRESS Fresh Tomato Sauce (recipe flour 2 eggs, beaten. 4 tablespoons Cook chicken breasts; cut up and set aside. In large bowl, combine chicken soup with sour cream, green chiles,olives, on- and Monterey Jack cheese.Set aside 2 cups of this mixture. ‘To the remaining mixture,addthe chicken.Softentortillas in the 4 teaspoonsalt 2 tablespoons all-purpose white fishfillets basil \ cup white wine 4 large croaker fillets, or other 1 pint dairy sour cream 1 large can olives, diced 1 medium onion,diced 1 package flourtortillas (12) 1 pound Monterey Jack cheese, shredded 1 pound medium Cheddar cheese, shredded Cook chicken thoroughly; debone and cut up. Mix chicken with chicken soup,diced green chilies, sour cream, diced olives anddiced onion. Line a greased (or sprayed) 9x13-inch pan with tortillas flat, Justso the bottom ofthe pan is covered. Do notoverlap. Combine cheeses and sprinkle % onflattortillas. Spread on of chicken mixture. Add a layerof tortillas (there will be gaps, don’t worry). Sprinkle on the second ' of cheese. Spread on the balance of chicken mixture. Add remaining tortillas and sprinkle on the Jast of the cheese. Bake at 350° for 1 hour. Cheese should be melted, the sauce should be bubbling,butit should not be black on edges. Watch closely after 40 minutes. Let stand 10 to 15 minutes before serving. This casserole freezes well. Teresa Bass Becky Black, Salt LakeCity,is hoping someone might have a similar recipe to the chicken florentine casserole served at ie Callender’s Restaurant. Rocks, West Jordan.“I fell in love with these in Hawaii,” she writes. Donna Lou Morganis a former E. LaPlant, Salt Lake City, is food editor for The Salt Lake TriSend requests and recipes one of questing recipes for Bratten’s to- two ways: Mail to Cuisine Quest, c/o The Salt Lake Tribune, P. Box 867, Salt Lake City, UT 84110; ore-mailto features@sltrib.com. hoping someone might have a Include full name, city and phone number. Requested recipes will be published weekly. served at brunch at Squatter’s Restaurant. J. Robinson, Midvale, is re- mato shrimp chowder. Martie Smith,Salt LakeCity,is iP recipe for huevos rancheros bune. | hoping someone might have the : Coconut syrup and guava syrup are requested by Rebecca atitt i didi Hut i i ifii i seacgges Cuisines Quest SEND OUR BEST recipe for a good basic bread that contains noyeast. Our markets offer great values on the freshest, most delicious foods available. Not to mention a few fresh ideas on what you can do with them. TARGET OPEN DECEMBER 28 TO 30 7 AM TO MIDNIGHT; NEW YEAR'S EVE Ti 6 PA, NEW YEAI'S DAY TH. MIDNIGHT? cali peropoe terwery |.R100 “PearmanBathe GhMee”pete,acaaneNachmetabardPanemaywary HVPPCaytontetCapemanion \ food.org. |
