OCR Text |
Show V kitchen J Cisco de Mayo Celebration Cinco de Mayo or the fifth day of May is an important day for our neighbors to the south. Mexico celebrates its independence from Spain on this day. All throughout the country there are festivals and merry making. You can join in with this celebration by creating a Mexican fiesta on your own with a zesty south-of-the-border meal. Corn tortillas smothered in enchilada sauce and filled with cheese make Cheese Enchiladas a Mexican favorite. Gaspacho is a I chilled tomato soup full of crisp fresh vegetables. It is the perfect low-calorie refresher for hot summer sum-mer days. Mexican Wedding Cakes are a delicate sweet dessert. They will be a surprising treat for people who think Mexican food is always hot and spicy. Cheese Enchiladas 2 cans (10 oz.) enchilada sauce 12 com tortillas Vi medium onion, chopped 2 cups Cheddar cheese, grated 1 small can chopped ripe olives choppecKomato shredded lettuce sour cream Heat enchilada sauce in medium skillet until warm. Place corn tortillas in warm sauce one at a time until soft. Remove tortillas from sauce and sprinkle with cheese, onion, and olives. Roll up and place in shallow casserole dish, seam side down, close together. Repeat with all tortillas. Pour remaining sauce over enchiladas, sprinkle with I remaining cheese, onion and olives. Bake in 400 F. oven for 15 minutes ! or until cheese has melted. Remove from oven, serve, and top with chopped tomato, shredded lettuce, ! and a dollop of sour cream. Makes 6 servings. ; Gaspacho i's cup tomato juice 1 beef bouillon cube or 1 tsp. instant beef bouillon 1 tomato, chopped ' cup chopped unpared cucumber 2 Tbsp. chopped green pepper 2 Tbsp. chopped onion 2 Tbsp. wine vinegar 1 Tbsp. salad oil tsp. salt j l' tsp. Worcestershire sauce 3 drops red pepper sauce Accompaniments Heat tomato juice to boiling. Add bouillon cube; stir until dissolved. Stir in remaining ingredients ingre-dients except accompaniments; c"ill several hours. Serve with accompaniments -herbed croutons and about 'a cup ; ch chopped tomato, unpared CUiumber' gfeen PePPer and onion-Makes onion-Makes 5 servings Vi cup each). j Mexican Wedding Cakes jJ P butter (no substitutions) , TbsP- confectioners' sugar 1 cup flour CUP finely chopped pecans 1 p. vanilla Cream together butter and sugai UnU light. Add flour, pecans and vanilla. Roll dough into 1" balls, "ace on greased baking sheet and "atten slightly. Bake at 300 F. for 30 minutes. Roll in additional confectioners' sugar while warm. cool, roll again in sugar. e careful to bake only until a gnt brown color. Cakes may be stored for several days with a light usting of confectioners' sugar Defore serving. Makes 25-30 cakes or cookies. |