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Show FAMILY COOKBOOK Southwestern Cookery MELANIE DE PROFT Food Editor @ The manypeoples who have cometo livein the Southwest have brought their own culinary art to that of the Indians and Mexicans who were there first. So today’s cooking is a grand mélange—colorful and highly seasoned—a part of the glamour of the great Southwest. Beef and Kidney Beans Southwestern-Style The addition of one to twotablespoons capers stirred in before serving imparts interesting flavor to the beef. 2 tablespoonsolive oil or other cookingoil 1% Ibs. beef round steak, cut in oe et eS pe es 3 onions, coarsely chopped large cloves garlic, minced teaspoonsalt teaspoon Accent teaspoon pepper cupbeef broth can (8 oz.) tomato sauce can (1 Ib.) tomatoes cans (about | Ib. each) red kidney beans,* drained and rinsed can (5! oz.) pitted ripe olives, drained 1. Heat oil in a large, heavyskillet. Add meat and brown onall sides. Remove beef with slotted Beef and Kidney Beans South- western is ready to be ladled over beans and served with tortillas. spoon and set aside. Soup Mexicana 2. Add onion and garlic to fat in skillet and cook until lightly browned. 3. Return meat to skillet and sprinkle evenly with salt, Accent, and pepper. Add broth and sim- COOKIE | -. CHARMERS mer, covered, about 1% hrs., stirring occasionally. 4. Stir in tomato sauce, tomatoes, and kidney beans. Continue simmering about 1 hr. or until meat is tender, stirring occasionally. During final minutes of cooking, mix in ripe olives. Nutty, fruity, light-textured and‘loaded with Nestle’s Semi Asoo me Velo TRUE olate are Oe ete Pie meri fe TTI Oltened butter: re b\ege. ar 7 ety Hhacbeat till erean RC eV Ou ETE * pkey a) beup) TSN een Cae Oey Nestle’s Ser Sweet beup Py ON Vaounded table Noort mrt me OTe eke eee Cor Rha ee Morsels. (erry Ses ee ba De 4 *Kidney beans may be spooned into serving bowls, rather than blended with the meat mixture, and meat ladled over them. PIMIN be todd timutes, Let SOP aCe ay Rome RE a ero me Tener) Sa Guacamole 1%, cups mashed ripe avocado 2 to 3 teaspoons lemon juice Vy teaspoonsalt trae (>ysese MAKES. THE VERY 5. Ladle into bowls. About 8 servings 3 tablespoons minced onion Y, cup finely chopped, peeled, and seeded ripe tomato Mix thoroughly. Cover with moisture-vaporproof material and chill until ready to serve. Use corn chips for dippers. About 2 cups BEST CHOCOLATE 8 Femily Weekly, April 18, 1969 1 chicken breast 6 2 1 1 cups chicken broth onions, chopped teaspoon Accent tablespoon butter or margarine 1%, teaspoonsgrated onion 2 cups chopped zucchini 1 cup drained canned whole kernel corn Y cup temato purée 2 cz. cream cheese, cut in small cubes 2 avocados, sliced 1. Cook chicken 30 min., or until tender, in the broth with the chopped onion and Accent. Re- move chicken, dice, and set aside. Reserve broth. 2. Heat butter or margarine and onion in a large saucepan and blend in zucchini and corn. Cook about 5 min., stirring occasionally. Mix in the broth and tomato purée. Cover and simmer about 20 min. 3. Just before serving mix in diced chicken, cream cheese, and avocado. 6 to 8 servings Note: Any remaining soup may be stored, covered, in the refrigerator even though avocado may have been added. |