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Show 4 1 h M.ti'rui I tines VXi-s- l Volk- - Ne September 262, 2002 Food A seasonal harvest of squash recipes to Fall for 1 Fall markets are awash in squash. With so many to choose from, its easy to get cup creamy Caesar dressing cup tomato sauce COMBINE sausages, ' peppers, onion and squash in a large baking dish. . MIX dressing and tomato sauce; pour over dish. BAKE at 400F for 45 minutes or until vegetables 1 confused. Michelle McAdoo, contributor to food & family magazine, has demystified the many varieties and put the sweet butternut on center stage. are tender. Butternut Choose squash that's heavy for its size w ith no blemishes or moldy spots. Check the stem end for signs To prepare, chop off either end of butternut squash and peel with knife. Slice in half to remove seeds and cut as desired Squash can be prepared a day in advance and stored covered ' ADD apples, remaining 12 cup dressing, orange juice and ginger. Simmer 5 min. In addition to these great fall recipes, you can bring the harvest to your table by creating an earthy Squash 1 ips of rotting. bage and squash with 14 cup dressing in a large skillet for 15 min. or until squash is tender. ROASTED VEGETABLE STEW 6 Italian sausages, chopped 1 onion, sliced 4 cups cubed butternut squash in the fridge. Store whole squash in a cool, dark place for up to a month. Celebrate autumn with two different sq uash suppers. PORK AND SQUASH DINNER 4 pork chops 1 cup shredded red cabbage 1 butternut squash, cut into thin wedges 34 cup sweet and tangy French style dressing 2 apples, chopped 12 cup orange juice 2 Tbsp. fresh ginger COOK pork chops, cab center-piec- e: Decorate tiered cake plates with gourds and leaves. Collect fall leaves for place cards and write your guests' names on them with a metallic marker. Carve out a selection of mini gourds and set a tea Light inside each for gentle illumination. Butternut squash can be a delicious-an- d hearty-pa- rt of your seasonal harvest One delectable way to prepare it is as a pail of this rich and savory Roasted Vegetable Stew. Authentic Mexican food may not quite be worth the wait This week my guests were a couple of Rashel Bertelsen of West Jordan and Susan Shafer of Rose Park. At Susan's request we went to LI Huarache Azteca (Which means "The Aztec . Sandal") on 1011 W. North Temple, right across the street from the State Fairgrounds. Upon arriving at El Huarache Azteca it's obvious the place used to be a Taco Time. There is a Drive-thr- u area that is no longer used and will make room for much needed parking We were greeted as we entered anJ then promptly seated. The bright yellow and green paint on the walls were a bit much for me, however Susan and Rashel felt it capture a hint of the Aztec "personality". There was a lack of wall art and native decor, more than likely because they were still celebrating a Grand Opening. As we looked over the menu we noticed that it was in mostly Spanish with English translations, for instance - Jared Bergerner Food Critic "American" version of Mexican food. She felt it was more authentic. Rashel had the Huarache Asada this looked exactly like Susan's Sope Asada only noticeably bigger as it covered her plate. It came . with all of the same toppings, as Susans meal. Rashel felt her meal was a little dry, the beans seemed to be overcooked and it was not served (Two topping) Quesadilla with Queso (Cheese) and Asada (Beef). This came rolled in what appeared to be a homemade com tortilla with the Queso and Asada inside. It was a good size portion that ran the length of the platter, however I was . expecting it to come with beans and rice, as it did not. The Quesadilla was average, yet full of ingredients. Susan had the Sope Asada this came with beans, onions, ranchero cheese and Asada on a homemade flat com tortilla. Susan liked it as it filled her up and had good flavor, it was not greasy, not the traditional itigj -- j hot. Rashels dish was $3.50, Susans was $3.25, and mine was $3.50. You will also find on the menu: Tacos, Pozole (Com soup). Nopales (Tender Cactus), Barbacoa (Lamb), Kiwi Bakery HongosMushrooms. After ordering we waited a lot longer than usual for the food to arrive. We could only guess it was that they were making the tortillas and Pancita (Stomach). Might we suggest: Tack on .75 cents and slap on some beans and rice with every meal, especially if you are creating an environment where people order food from their table. Would we eat there again? Sure, but its not the best place if you're not in the mood for authentic Mexican. But don't take our word for it, find out for yourself. If you would like to comment on this review or suggest a place for the FatBoy me to review, you can at fatboysreview yahoo.com Featuring: Down Under Meat Pies, Old Country Store 2283 City Center Court (near Sunday thru Thursday 6 a.m. -- 10 p.m. Friday & Saturday 6 a.m. -- 11 p.m. 977-822- 1 New Zealand Style & Kiwi Specialty Sweets Flsh-n-Chl- ps from scratch. I ordered the Combinada Sunday , October 13, 2002 1:00 PM until 7:00 PM ( take outs available) All You Can Eat! (Dine in only) Over 2 1000 satisfied gli amici were served last year! Adults - $8.00 Children (12 8c under) - $4.00 Pastor - Reverend Andrzej Skrzypiec )'kUH ojf Ikamlii fyiUii katflit WHO WtMt WtUUWi Turkey and Dressing Roasted right here in our kitchen every day, our turkey breast is sliced thick and served with combread dressing, your choice of two vegetables, plus biscuits or com muffins. $7.49 made-from-scrat- ch Hot Turkey Sandwich - Lunch Special U mid Looking for something special for lunch? How about an open-face- d turkey breast and gravy sandwich on our fresh sourdough bread, served with mashed potatoes and cranberry orange relish. 1 a.rn. $5.79 . Available Monday through Friday, beginning at -- of ocJvortloIno, ColS Tboyour TTImao narjna E3owi C VJoot Vaiioy ot H r n n n n o tgr For olS Ilf-"- " r" g r--- m 1 Served thru November 3rd or while supplies list. 2X2 CBOCS General Partnership 91602-11030- 2 r I POOR |