Show My Favorite Mexican Casserole Chris Gavenda Widwood Mo For those ofyou who may not know the tortilla chips form a crispy oust on the bottom of the casserole 14 cup chopped fresh pound shredded cooked chicken meat (from a small roasted chicken) 1 can (HP ounces) gartnumo beans drained 1 can (tS’i ounces) kidney beans drained 1 can (157 ounces) com kernels drained 1 can (8 ounces) tomato 1 WE CHALLENGED THE nation's cooks: “Send ns your very best casserole recipe” — and 8300 of you submitted versions of this Vl favorite The five winning recipes truly are " because they reflect multi-ethnnation coming our from the cooking traditions of Mexico Italy Germany and even Morocco (Did I say “ one-dis- h ” favorite ? Better to haw said “one melting pot"!) When started testing the ' entries I expected a pattern to emerge But each casserole had its own style and flavor with few similarities Clearly cooks today are more creative than ever More good news: Lots of men took the casserole challenge —proof that regardless of gender everyone enjoys cooking Thanks to all who entered And bravo to the winners! tap and one-dis- h an oilantro leaves tablespoon minced garlic Salt and freshly ground black popper to taste 1 Souneasgratad Monterey Jack cheese ounces grated sharp 9 oups diced ripe tomatoes (V4-1nc-h) ic 1 cup sour cream V9 eup chopped fresh dlantro leaves you out It0 'ryy i’’' i’ f far' ‘ t Preheat oven to 350F Grease a 13x9-inc- h baking dish then scatter the cnished tortilla chips evenly on the bottom 9 Combine the chicken beans corn tomato sauce salsa onion bell pepper cilantro garlic salt and pepper in a bowl Place half the mixture evenly in the baking dish Combine the cheeses then sprinkle half over the mixture 8 Cover with the remaining half of the chicken-and-bemixture and sprinkle the remaining cheese over the top 4 Bake for 30 minutes Let stand for 3 minutes before serving Serve the garnishes in bowls sq guests can top their portions with meed tomatoes sour cream and a sprin an ters 8 t Paraorving: 440 calories SSgoarbohydrataa 18g fat 90mg cholesterol Mg protein &f Red Cabbage and Pork Casserole Mudr ei kit statpcjhd springs conn Watch the heat carefolly lowering it aa necessary Do not let the casserole boil or the pork ribs will toughen Fn'MmbTbtgS To tarn mom about tho flvo winner ot PARADE1 Caaaarol In Vest the USJL Raolpo Content” vlait wwwperede xromspedeJcesaeroie Also R you have a question about oooking or antartainiiV the answer can booome part of Simply DeUcknrf Shall Lukins at delkdoueOparedejutm or write toe Simply Delicious PA Box 8099 Grand 1 large red cabbage 9 pounds country pork ribs About 8 whole cloves 9 tablespoons diva oil 1 largo onion chopped 1 large ripe tomato diced 1 tart apple cored and ail Central Station ai— m NSW NY 10168- - - r Ji BOSS noomnoourmn smmiurtKiatuuu: KKHMOKD HEW WSLUitn VK iHEUA LUKINS ' cup diced celery 9 bay leaves 1 tablespoon red-wior elder vinegar 1 teaspoon sugar Sdt and pepper to taste Bdled potatoes (for 1 ne rtakoptiond 1 Blanch the cabbage in boiling water Set aside 9 Insert 2 whole cloves into each of the ribs Place die olive oil in a heavy pot over medium heat brown the riba about 6 minutes per side Remove ribs to a plate Reduce heat to low add the onion and cook stirring about 12 minutes Return ribs to the pot a Add reserved cabbage tomato apple cefey bay leaves vinegar sugar salt andpepper Cook partially covered over medium heat for 13 minutes Uncover andcook over medium-loheat stirring occasionally until meat is tender about 1 to l'A hours more making sure the meat does not stick to the bottom of the pot and the cabbage cov-ersthe meat Serve immediately with potatoes if desired Scrvaa 4 Par serving (without potatoes 390 calorics 21g oaitohydratea 99g protein 9 fat BSmg cholastorol "The apple Is important" soya Maude w rooo smtsr umisohwcheiko nor snun DeatuHoorumSi WTKnmLBiaAKDon B THE AUTHOR Of THE "USA COOKIOOt' Am ‘SHEILA LUKINS ALL ABOUND THE WOULD COOUOOK" AimmcoummorTiusuvaHLmcoonooKm‘vamvanuAnoooDmuscooaoorumitNewauKSCOoaooKm It note p L-JE25- rOBM r a at flavor-enheno-er tor (ha rod cabbage1 as aooa Niuoa iuazBK |