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Show TV slt Uit Tribal :ZB We&e4y, Jaly 24, 198$ foods can make any meal fiesta with colors and spicy flavors Tex-M- ex foods make any meal a Sesta. Surprisingly simple and fast to fix, their vibrant colors and spicy flavors make everyones eyes light ap. When Mexican specialties miss Jte Rio Grande, they are simplified to accommodate busy American d Ingredients reand the exotic, preparation place ihortcuta are devised. Authentic Mexican flavor, however, is never zompromised. Throughout the Southwest, in place and tedious-to-prepaaf chiliea, readily available ongi-apicante sauce has provided the authentic Mexican flavor and just the right amount of heat for more than 35 years. Used as a recipe ingredient and a spooo-o- o topping, it adds lively, flavor in the cook's garden-fres- h choice of mild, medium or hot Tostadas are popular Mexican restaurant fare, with tortilla bases forming edible plates on which ingrediTostada ents are piled high. Tex-Me- x Texas-su- e Grande is a version that serves a small crowd. With a base of corn or flour tortillas, which crisp in the oven, toppings offer the contrasts which make Mexisoft and can food so appealing crisp, hot and cold, spicy and mild. AMbooal add-o- n toppings can ripe olive slices, sour cream and additional picante aauce. Tex-Me- x er life-ttyle- s. Easy-to-fin- hard-to-tra- re ck al Chunichangas are another Southwestern favorite, but the typically shredded meat fillings and the deep fat frying required often discourage all but the most ambitious cooks. at-ho- Streamlined Chimkhangas are the simple, savory solution. Ground pork or beef and onion, simmered with picante sauce and shortcuts the way to authentic Mexican flavor. Baking the filled and buttered flour tortillas at a high temperature browns and crisps them beautifully, without the fuss of frying. Pass Guacamole, sour cream and additional picante sauce. At only six calories per lively tablespoon you can add all the heat you wish. 1 1 44 Tostada Grande pound ground beef or pork can (16 ounces) tomatoes, drained and chopped 44 cup original picante sauce 1 teaspoon ground cumin 44 teaspoon salt 12 com or flour tortillas 2 cups shredded Cheddar or Monterey Jack cheese 2 cups shredded lettuce 1 medium tomato, chopped 1 ripe avocado, peeled, seeded, and diced ch de 14-in- ch pound ground beef or pork medium onion, chopped 1 dove garlic, minced 44 cup original picante sauce 1 teaspoon ground cumin Tex-Me- x show-stoppin- g, Brown meat; drain. Stir in tomatoes, picante sauce, cumin and suit; rimmer 5 to 10 minutes or until most of the liquid has evaporated. Cover bottom and sides of pixxt pan with tortillas; spread with meat mixture. Bake at 350 degrees for 0 minutes. Sprinkle with 1 cup of the cheese. Return to the oveu until cheese is melted. Arrange lettuce, remaining cheeee, tomato and avocado over top. Cut into wedges; serve with additional picante sauce. Makes servings. Streamlined Chimkhaagns 1 1 teaspoon oregano teaspoon salt 8 flour tortillas 44 melted butter cup Dairy sour cream Guacamole (recipe follows) Brown meat with onion and garlic; drain. Stir in picante sauce, cumin, oregano and salt; rimmer 5 minutes or until most of the liquid has evaporated. Brush one side of tortillas with butter, spoon a heaping 44 cup meat mix 44 h) Eaiy-d- o Tmtadi Crude It Ike Tex-Me- x tot- - Soatkwestern version of tfee Mexican Uda. It boasts both vibrant color and ap pealing contrasts in tastes, temperatures. . I ture onto center of unbuttered sides. cante aauce to serve Makes four Fold two sides over filling; fold ends down. Place seam side down in 18x9-iiv- h baking dish. Bake in preheated oven at 475 degrees about 13 minutes or until golden brown. Top with sour cream, guacamole and additional pi servings. sauce 1 Gnncamok 44 ripe avocado, peeled, seeded and mashed 2 tablespoons original picante 1 teaspoon lemon juice teaspoon salt Combine avocado, picante sauce, lemon juice and salt; mix well. Makes about 1 cup. Family tradition is perfect for the Days of 47 celebration From Page . t 1 minute. Add green pepper, stir-fr- y meat and soy sauce; heat through. Break up cold cooked rice. Stir gently but thoroughly into meat and vegetables, taking care that each grain of rice is coated with drippings that have formed in pan. Heat through; add bacon and serve immediately. l Worcestershire 3 teaspoons I E-- sauce ' teaspoon dry mustard 12 country-styl- e pork or beef ribs Salt and pepper Worcestershire sauce , 1 1 7 Leafy Salad cup water Dressing - To make aauce, beat fat in large rittllet; add onion and celery and until onion is translucent Add tomatoes, brown sugar, ketchup, 1 cup water, lemon juke, vinegar, 3 teaspoons Worcestershire sauce and dry 'mustard. Bring mixture to a boil; reduce bent and simmer for 30 minutes to 1 hour. Place country-styl- e 1 pork or beef bak-Jn- g ribs In broiler pan or 9x13-inc- h pan. Sprinkle with salt and pepper as desired and a bit of Worcestershire sauce aa desired. Add 1 cup water. Marinate for 30 minutes. oven for Brown ribs in SO minutes or until brown. Do not cover. Pour off fat and water. Reduce heat to 350 degrees and bake for 30 minutes; add sauce and continue baking for 30 minutes. sau-Jb- cup sugar 2 teaspoons salt 1 teaspoon dry mustard 1 teaspoon celery seed 2 teaspoons poppy seed 1 small onion, grated fine 44 cup wine vinegar 44 cup water 1 cup salad oil 1 e 425-degr- 1 pound bacon, diced ? 1 cup diced onions ' 44 cup diced carrots 44 cup diced celery 1 small green pepper, diced 2 cups diced ham or cooked beef, pork, lamb 3 tablespoons soy sauce 3 cups cold cooked rice In large skillet, cook bacon crisp; remove from skillet Add onions and stir-fr- y 1 minute. Add carrots and stir-fr- y 1 minute. Add celery and large head red leaf lettuce (combine with other lettuce as needed ) 44 purple onion, sliced thinly 2 cans (11 ounces each) mandarin oranges, drained 1 cup walnuts, sauteed in but- 44 144 un- cups sugar ter Break up lettuce, add onion slices, mandarin oranges and sauteed walnuts. Ton lightly but thoroughly with Droning. Note: Droning keeps well in refrigerator. It is also excellent on coleslaw. Strawberry or Raspberry Dessert I angel food cake cup confectioners sugar cup cocoa 44 cup butter, softened 144 cups confectioners sugar 44 teaspoon vanilla 44 Fresh Apricot Pie Beat egg whites stiff, fold in 44 cup confectioners sugar. Set aside. In large bowl, beat cocoa, butter, 144 cups confectioners sugar and vanilla until creamy. Fold meringue (LaUma Clifton) When fresh apricots are plentiful, I make Urge batches of this pie filling and freeze in amounts I need for n pie. 5 cups sliced fresh apricots mixture into chocolate mixture. Makes enough to frost cake amply between layers, on top and sides. The time is ripe to make luacious Fresh Apricot Pie! Geuy Hsmphries requested recipes for this great pie and our faithful readers sent some dandies. Many thanks to Lillie Tollii, Sun y side; teaspoon lemon juice 1 cup sugar (or more to taste) 44 teaspoon cinnamon 44 cup flour Pie crust for pie 1 44 1 In top of double boiler, place 44 cup milk and chocolate. Heat over hot (not boiling) water until thick; cool. In large mixing bowl, cream butter and sugar until well mixed and fluffy, add egg yolks and beat well. Stir in cooled chocolate mixture. Sift cake flour and salt together, add to creamed mixture alternately with 44 cup milk. Stir in dissolved soda, mixing thoroughly. Beat egg whites stiff; fold into cake mixture. Pour batter into two Schleupner, LnUna Clifton, West Valley City; Debbie Wheeler; Mrs. E.T. Carlson; Shawna Evans; Centerville Render; Janis Marshall, St. George; Rath Timmerman; Cedar City Render, Mrs. Harold E. Egan. Fresh Apricot Pie (Lillie ToUis) cup sugar 44 cup flour 44 teaspoon cinnamon 4 cups fresh apricots, sliced pie Pastry for 1 44 tablespoons butter 44 (Lynn Schleupner) Combine sugar, flour and cinnamon; mix lightly through apricot slices. Roll half of the pastry to thickness; fit into pie plate. 44 2 Combine sugar, salt and tapioca or flour. Pour over apricots; stir in lemon juice. Pour into unbaked pie crust Sprinkle Topping over filling. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 30 to 35 minutes longer or until apricots are tender. Topping cup light brown sugar 44 44 44 teaspoon cinnamon cup flour tablespoons butter or margarine apricots as directed above. Best-Eve- r Pie Crust Combine apricots, lemon juice, sugar, cinnamon and flour In saucepan. Heat stirring, until mixture is thickened and clear. Pour apricot mixture into prepared pie shell; dot with butter. Add top crust and bake at 425 degrees for 25 to 35 minutes or until golden brown. Remove from oven and sprinkle with sugar, if desired. Apricot Crumb Pie 44 ch Mix together brown sugar, cinnamon and flour, cut in butter or margarine to form crumbs. Sprinkle over Butter ch pounds apricots, halved and pitted Juice of 44 lemon 1 unbaked pie crust Topping 2 3 ch Clasdia Smith, Sandy; Lynn 3 eggs, separated 2 cups cake flour teaspoon salt cup milk 1 teaspoon soda dissolved in teaspoon water Frosting Roll out remaining pastry, cut into strips to arrange lattice fashion on pie. Trim and flute edge of crust Brush pastry strips with cream; sprinkle with sugar, if desired. Bake at 425 degrees for 35 to 45 minutes or until golden. Serve slightly warm with dollop of vanilla ice cream, if desired. 11 44 44 Salad Savory Rice 1 1 cup miUc squares (1 ounce each) sweetened chocolate stick (44 cup) butter fruit mixture into unbaked crust Dot with butter. 3 egg whites Break cake into bite-siz- e pieces. Scatter one-ha- lf of the cake in 9x13-inc- h pan. Alternate spoonfuls of ice cream and sherbet over cake. Scatter remaining cake bits over ice cream and sherbet Pren down slightly. Frost with whipped heavy cream. Freeze. Cut in squares and serve with fresh strawberries or raspberries. Mahogany Chocolate Cake This cake is also a favorite at our house. 44 Spoon Frosting berries 2 In blender jar, combine sugar, salt, mustard, celery seed, poppy seed, onion, wine vinegar, water and oil; blend. between layers and on top and sides of cake. quart vanilla ice cream 1 quart orange sherbet 1 pint heavy cream Fresh strawberries or rasp1 cup sugar teaspoon salt tablespoons quick cooking tapioca or 6 tablespoons flour (Jeanette Steele) cup shortening 1 tablespoon milk 44 cup boiling water 2 cups sifted flour 1 teaspoon salt 44 Using mixer, beat shortening and milk. Add boiling water, whipping until fluffy like whipped cream. Sift together flour and salt; add quickly to whipped mixture, mixing quickly until blended. Roll out between floured sheets of wax paper. (Can be patted and pressed by hand if preferred.) Makes enough pastry for a two-crupie. st cake pans. Bake at 350 greased degrees about 25 minutes or until done. Cool on racks. Spread Frosting n Pioneer Days Sale Our Cascade collection of custom draperies. 35 our and you to 50 off regular priced draperies from Cascade collection. Includes fabric, lining labor. Let our Decorator Consultant help decide exactly which fabric and style youll like best. Choose from beautiful patterns, antique satins, sheers, open weaves and textures. Your new custom draperies will be lined to hang perfectly and installed by our staff of professionals. 30 off Cascade coordinating bedspreads, Classic white iron and pure brass day bed (sides and back) $199. Complete with pop-u- p trundle sleeps two, and mattresses. Compare headboard and top treatments. 23 NO CHARGE FOR INSTALLATION Chair Sleeper Limited fabrics. Compare at $295. $149. 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Mall, Orem-Unlverai- 484-449- 4 ' 272-826- ty Valley Fair Mall, 4 Mall, 224-13- 1 967-600- J Bountiful, 3 Ogden City 1 Mall, 298-361- 1 393-844- 3 t I |