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Show .-v i N ' t"- h f . i . V.- - y . s ; FAVORITE RECIPE By KATHRYN JENNINGS Jeanette Evans, Tammy and Tauna are enjoying their favorite favo-rite hot Mexican dip, which is a recipe they brought home from the old country of Mexico, in fact they were in Mexico City and found this very hot dip, which they all really enjoy. For a more mild dip you could use less of the hot peppery jalapino pepper. JEANETTE also cans the dip when tomatoes are in season, sea-son, so any family who enjoys this type of dip should plan to can a few pints when tomatoes are in season. Jeanette cooks . the sauce until it is thickened before processing. This is a good dip to use for those summer sum-mer patio dinners too. The family also enjoys enchiladas, en-chiladas, using a filling of ground beef and grated cheese, so they are a bit different but popular with the family and friends. HOT MEXICAN DIP 10 large tomatoes, peeled to A hot, peppery sauce to be used as a dip is a favorite of Jeanette Evans, left, and her daughters, Tammy and Tauna. They also enjoy enchiladas en-chiladas with lots of ground beef and a variety of cheeses. Hot Dip From Mexico make 1 quart when chopped 1 medium onion, finely chopped 1 green pepper, finely chopped 1 beef bouillon cube 1 tsp. sugar 1 tsp. garlic salt 1 tsp. onion salt 1 jalapino hot pepper, chopped, chop-ped, or use less if desired TO USE right away, or for canning, simmer all ingredients, ingre-dients, multiplying the recipe if a larger amount of sauce is needed. Use more or less of the hot pepper. Then for canning, can-ning, simmer all until thick and put into sterile pint jars, seal and process in hot water bath for 20 minutes. To serve without canning, add 1 cup grated milk cheddar cheese. Serve with any type chips or nachos, this keeps several days if stored in a covered co-vered container in the refrigerator. refriger-ator. ENCHILADAS 1 lb. ground beef 1 medium onion, chopped Grated Monterrey Jack Cheese Grated Mild Cheddar Cheese Mexican dip 12 corn tortillas FRY GROUND beef with onion until browned. Now fry the tortillas, one at a time in hot oil for just 10 seconds, on each side. Dip each tortilla in the oste-rized oste-rized Mexican dip and then put about 1 Tbsp. meat mixture into each tortilla and sprinkle with a little of both types of cheese. Roll up tortilla and put into a 9x9 inch baking dish. AFTER ALL the tortillas are rolled and placed in the pan, pour any remaining meat sauce and a little hot sauce over all and sprinkle generously with more grated cheeses. Bake at 350 degrees for 30 minutes. Serves about 8. JEANETTE Evans and husband hus-band Martin and children, Tauna 9, Tamara 6 and Joey 2, live in Bountiful. Martin is a truck dispatcher. The family went on a trip to Mexico City in the early spring and felt this type of hot dip was just the best they had found below the border, so they continue con-tinue to enjoy it now. JEANETTE is homemaking leader in the Relief Society of the Seventh Ward, The couple enjoys golfing and they all enjoy traveling to various places. . MANY FAMILIES love the Mexican foods, various dips, enchiladas and other types of spicy foods, serving them on the patio is easy and if the family fami-ly enjoys these foods, serve more of them during this summery sum-mery weather. Also plan to can some of the sauces with the garden vegetables beginning to come on the market. You will have them ready to use during the coming wintry months when the ingredients are not available. Check your recipe books and those published by your extension service or the Ball and Kerr books, for other recipes and processing time of the various sauces and pickles. |
