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Show 38 Lakeside Review North, Wednesday, January 16, 1985 Let Menu of Foreign Dishes Take Family on Tour FARMINGTON - When the January blahs begin to get out of hand and the children are becoming more than active, its time to visit the world. Plan an entire dinner around a foreign country. Use map picture centerpieces and taped information while the dinner is being eaten. It is will not only liven up to dinner hour, but provide educational as well. Teach the family simple please and thank you words in the language and have them use the language throughout the meal. Try several dishes and make a tasting party out of the meal. For a tasting party, cut these receipes place-map- s, remove seeds and chop chiles. When onions are tender, add chiles, tomatoes,, seasoning mix and seasoned salt. Mix well; simmer 5 minutes. In 12 x 7 - Vi x 2 inch baking dish, place ingredients in layers. each of sauce, Layer tortilla chips, Jack cheese, sour cream and parmesan cheese. Repeat layers with other half of in2 gredients. Top with tortillas. Bake in moderate oven one-ha- lf (325 degrees) for 20 minutes. Remove from oven; top with chedder cheese. Bake an additional 5 minutes. Make 6 to 8 servings. 1 1 into tortillaas lenghts. Wrap each piece withpart with wooden toothpick, broil 4 inches under heat until bacon is crisp and tamale bits are 5 or 6 minutes. Serves 24. hot--ab-o- ut Chilaquiles Tortilla com tortillas oil for frying cup chopped onion 2 Tabls. salad oil Vi C. (4 oz. can) peeled green chiles 2 C. (16 oz. can) tomatoes package Spanish Rice Seasoning 1 1 Mix 8 oz. sliced monterey jack cheese 2 C. (I pt.) sour cream Vi C. grated parmesan cheese 2 C. shredded chedder cheese Cut tortillas into eighths. Fry in hot oil until very crips. Drain on paper towels. Save 2 pieces for garnish on top. Sprinkle with seasoned salt. Saute onion in 2 Tabls. salad oil. Drain, 10-1- well; gradually add sugar, beating after each addition until mixture is light and fluffy. Stir in anize seed. Sift together flour, salt and baking powder; stir mixture into the creamed shortening and add whole wheat flour. Stir in ju$t enough water to make mixture hold together (about 3A cup) Mixture will be a bit crumbly. Cui floured surface roll dough out T5 inch thick and cut into fandy shapes. Dip in sugar and arrange on cookie sheets. Bake in preheated oven until lightly browned, 10 to 15 minutes. Make about 5 dozen cookies. T lb. lean ground beef cup finely chopped onion Vi teas, salt Dash pepper 1 to Wi Cups, longhorn Cheese. You can make this a day ahead and refrigerate until needed. Mea1 'A sure water into a medium-size- d saucepan. Add tomato sauce and enchilada mix. Stir to blend. Bring to a boil. Reduce heat and summer, following pacage directions. Meanwhile broun beef in a hot skillet, breaking it into bits as it browns. Add a little water, if necessary, to keep beef from sticking. making 2 layers. Heat oven to 375 degrees. Bake 30 minutes or until bubbling hot and cheese is melted. Cut into squares. Makes browned and fry tortillas quickly, turing once. Arrange half, overlapping, on the bottom of a 3 x 9 x baking pan. Cover with half the meat sauce. Sprinkle with half the cheese. Repeat, 1 ch Add a little water if needed as beans cook. They should be almost dry when served. Makes 5 to 6 servings. 6 to 8 servings. Fiesta Vegetables Pinto Beans (Frijoles) butter or margarine (or use part bacon drippins and part butter) large onion, peeled and thinly sliced 3 large ribs celery, sliced Yellow squash or zucchini cup com, cut off the cob I large tomato, skinned anad diced (about 1 cup) teas, salt dash pepper 3 Tabls. dried pinto beans to 2 teas, bacon drippings teas, salt Cover beans in water and then soak overnight. In the morning, in a sauce pan, put in the beans and cover generously with water. Bring to a boil. Reduce heat and simmer 3 to 4 hours. About one half hour before beans are done add bacon drippings and salt. 1 Add meat mixture to enchilada sauce. Heat a little oil in the same skillet in which meat was Huevos Motulenos 4 1 1 of a slice of bacon; fasten ends Lively 1 1 of bacon 24 toothpicks 12 can (17oz.) inch-cu- t green beans, dried can (15 oz.) garbanzox, drained can (16 oz) red kidney beans, drained ViC. thinly sliced red onion green pepper, slivered (about cup) Vi cup salad oil Vi cup wine vineagar 'i teas. Worchestershire sauce a large bowl cream shortening 1 chile) Wi C. water can (8 oz.) tomato sauce package (lVi oz) enchilada mix package (12) blue or white corn Cut tamoles Three Beans Bowl Enchiladas Con Chile Verde Y Colorado Tamale Tantalizers can tamales enough squash to make 4 cups. Add squash and remaining ingredients to the skillet with the onion. Cover tightly; cook over low heat until vegetables are tender. Remove cover; boil until liquid is almost all absorbed, careful not to bum. Makes 6 servings. 10-1- (Enchiladas with green and red I Vi 10-1- in half. 8 strips teas, ground coriander teas, ground comino (cimin) Vi cup water In a lrge saucepan heat butter; add onion and celery. Saute until lightly browned. Do not peel squash. Wash it and if seeds are very large, remove them. Dice Vi C. 1 1 1 1 1 1 'i C. sugar 1 clove garlic, peeled and split 1 teas, salt Dash of pepper In a large bowl lightly toss green beans, garbanzos, kidney beans, onion and green pepper. In a jar with tight-fittin- g lid, shake oil, vinegar, Worchesrshire, sugar, garlic, salt and pepper. Let stand 10 minutes. Discard garlic. Toss salad with just enough dressing to coat vegetables well. Refrigerate leftover dressing for future use. Make 8 generous serv ings. Biscochitos (Cookies) C. shortening C. sugar 1 teas, salt 4 C. anise seed 2 teas, baking powder 2 C. whole wheat flour 1 1 about C. water Preheat oven to 350 degrees. In 6 T oil corn tortillas (6 inches) package (8 ounces) refried beans 2 1 1 Vi Vt 6 T grated onion medium clove garlic, minced package (8 ounces) salsa C cooked peas C diced cooked ham eggs C nacho sauce 1 large banana, diagonally sliced (optional) 2 T butter or margarine dash ground cinnamon In medium skillet, heat 2 tablespoons oil. Quickly cook tortillas, one at a time, until limp. Arrange m 10 x 6 x 2 inch baking dish. Add beans, onion and garlic to skillet. Heat, stirring often. Spoon over tortillas. In saucepan, heat Salsa with peas and ham. Spoon over beans. In skillet, fry eggs m remaining 2 tablespoons oil to desired doneness. Arrange eggs over sauce. Top with nacho suace. Broil several minutes until cheese melts. Meanwhile, in skillet lightly brown bananas in butter. Use to garnish eggs. Makes 6 servings. Repast Host Winter Salad Party SHARON NAUTA STEELE Inscribe the fronts with some- Special to the Lakeside Review Looking for a lively party idea to step up the pace of this tradimonth after tionally Christmas? Try hosting a June in January Salad Toss, where even the into the act of paring, chopping, slicing, and assembling the even- thing corny like Lettuce All Head to the Smiths House Satur- - foot-draggi- men--ge- ts ings repast! X Planning a super based on salads can provide a welcome change for guests, whether or not they arc watching their weight after a season of heavy holiday feasting. In addition, this kind of party, with its instant involvers in the way of conversation and (un, is perfect for putting a little color, namely green, into a usually gray time of the year. To get started, simply modify the following suggestioins to fit your needs and facilities; Cut colored construction paper t1n the shape of letuce heads or other vegetables for invitations. day Night. Include other important details on the back, along with an RSVP. As guests offer to bring something to help out, assign various washed, drained, but unpared, salad ingredients. Remain secretive about what you plan to do with their contributions. As guests arrive, warm them up with their choice of a steaming mug of cider or spiced tomato juice. When everyone has arrived, divide them into groups or pairs. Issue each guest an apron, if you have enough, or can borrow enough, to go around, or have them bring their own. Clean terry dish towels tucked in waistbands work well. Direct each group to a cooking station furnished with recipes, cutting boards, utensils, washed salad vegetables and other ingredients. Be sure to supply paper bags, paper towels, and dish clotfies to wipe up spills. When all salads are finished and placed on the buffet table, dinner is ready. Round out the menu with rolls, sliced baked ham, and if youre really thinking spring, strawberry shortcake made from frozen berries, Danish dessert, and pound cake. (If desired, one team could be responsible for assembling the dessert.) Present gag awards like a banana peel inscribed in ink to the Chef Most Likely to Create a Major Traffic Hazard in the Kitchen, or a box of bandaides to the Cook Most Likely to Amputate her Thumb with a Paring Knife." Hint: Salad recipes should be selected with care so that ther is ample work for the nubmer of people involved in each group, and so that everyone finishes in the same general time period. Give Bowl Watchers Cookie Tray & ? FARMINGTON When the Cocoa Rounds I 'cup sugar teas, baking powder V i teas, salt cup soft butter egg all ingredients in bowl. Mix at low mixer large speed until dough forms. Chill hour. Shape dough into I inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 400 degrees for 8 to 10 minutes. T)o not brown. Cool I minute; from cookie sheet. Makes 1 -- ve Sbout 40. 'Quick Sugar Cookies 3 cups regular flour n cup sugar J'A teas, baking powder 'J: teas, salt cup soft butter II egg 3 T. milk 4 teas, vanilla extract Curried Chicken Frost cut-u- p Combine all ingredients in large mixer bowl. Mix at low speed until dough forms, to 2 minutes. Roll out on floured surat a time, to face, thickness. Cut into desired shape with floured cookie cutters or pastry wheel. Place on ungreased cookie sheets. Bake at 400 degrees for 5 to 8 minutes until golden brown. Frost and decorate as desired. Make 72 to 1 one-thir- d 84 cookies. Butterballs 1 I Vt y 1 cup soft butter cup confectioners sugar teas, salt cup diced toasted almonds Tabs, vanilla extract ch Vi teas, 2 teas, 1 Tabls. cornstarch 2 teas, curry powder Vi C. (2 - 14oz. cans) chicken broth 1 few grains pepper 1 teas, seasoned salt 1 Tabl. grated onion Melt Away Bars cup soft butter cup sugar egg, separted 2 cups regular flour cup chopped nuts colored sugar salt teas, 1 1 asparagus spears Z Combine , with crisp crackers. 2 C. (1 pt) half and half 2 C. (19 oz) can drained 2 T. cocoa -- Place all ingredients in blender. Cover and blend about minute at high speed. Chill thoroughly. Serve cold. Garnish with finely chopped chives or parsley. Makes about 3': cups. Asparagus Chill tl :A cups regular flour J A frosty-col- d FARMINGTON in the refrigerasoup ready refreshment. tor is a great When the crowd comes home just starving or you want a unique appetizer, pour them an attractive mug of soup and serve no-fu- ss "fooball bowl watchers get tired of the chips and dips, serve them a cookie tray with some of these favorites. "Yt Soup Real Refresher No-Fu- ss 1 Tabls. granted onion C. xh pt) sour cream Combine cornstarch and curry powder. Add a small amount of broth to make thin paste. Mix paste, chicken broth and onion in sugar lemon juice saucepan. Mix well. Heat to ing and cook 3 minutes, 2-- boilstir-in- g constantly. Cool mixture to lukewarm. Stir into sour cream. Chill thoroughly. Garnish with quart. paprika. Makes about 1 , Vichyssoise Mingole l'A C. (10 oz. can) softened zen potato soup 1 C. Vi pt) sour cream 'h C. canned peas and juice xh C. fro- , milk Place all ingredients in blender. Blend on low speed for about 5 seconds, then on high for 1 minute more. Chill thoroughly. Serve with chopped chives or parsley. Makes about 1 quart. ,T 1 1 1 Sourdough Scones Hit of Any Party ' 1 In large mixing bowl, combine butter, sugar, egg yolk, vanilla extract, flour and Vi cup nuts; blend well. Spread in ungreased 15 x jelly roll pan. Beat egg white until frothy; spread over bars. Sprinkle with Vi cup nuts and colored sugar. Bake at 350 degrees for 25 to 30 minutes until, golden brown. Cool slightly; cut into bars Makes 40 bars. FARMINGTON Try something new for your party treats. These deep fat sourdough scones will be the hit of any party. EASY SCONES Mix Cup flour, cup water and Va cup starter. Let stand overnight in a warm place. In the morning add: Cup flour 1 1 1 teas, soda Tablespoon sugar 1 teas, salt Mix together and knead well, add more flour to make a soft dough (about Vi cup) let rise until doubled in bulk. Shape into scones and drop into hot fat, turn and brown other side. For extra light scones pat into rounds andput on a well oiled Vi 1 surface to rise again. When light drop into hot fat until golden brown, turn once. VARIATIONS: Roll out, cut in donut shape. Fry in deep fat turning once. Drain well and ice with butter icing or sprinkly cinnamon and sugar on them, or roll in confectioners sugar. (They resemble spudnuts in appearance and |