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Show Unusual Mexican Food Favorites r -"' ...... ,: . " , , "'I I 4 )N ' ' 1 f t m - - ; , - I ft - j. U 1 i By KATHRYN JENNINGS i Cindy Olsen with children. : F.mily. Blake and Tiffany, loves lo cook, and is an expert ; in preparing authentic Mexican Mex-ican recipes. A native of Cali-i Cali-i 1 fornia. she grew up where ' there was delicious Mexican ; food always available, there ; was a beautiful beach, hot I weather and fun. i SINCE MOVING to Utah, : she has maintained her mas- tery in the art of preparing her ; fabulous Mexican dishes. Her ; recipes are from main dishes to I desserts. : For anyone whose family ; enjoys Mexican foods, try ; these unusual favorite recipes. they are a bit different. STEVE, Cindy's husband, says the two things he likes most about the Mexican cooking, cook-ing, is first, her foot beats any local Mexican food restauranl ; and the second, that the re cipes are economical and easy to follow. BASIC MEXICAN MEAT MIXTURE 5 lb. roast, a cross rib or sirloin sir-loin tip work well, or a combination com-bination of beef and pork 2 medium yellow onions, sliced 1 can. 4 oz. chopped green chilies 'j tsp. garlic powder 2 tsp. salt 'A tsp. ground cumin juices from roasts THE EVENING before you plan to serve the meal, place roasts in a crockpot. Put a layer of sliced onions on meat. Do not add water. Cover and set on medium setting, and let cook all night. Remove roasts next day. let cool and save the-juices. the-juices. Shred meat in a large pot and combine remaining ingredients, ingre-dients, stirring occasionally over low heat. The meat is now . ready for other recipes. CHIMICHANGAS I pkg. of large flour tortillas Mexican meat mixture Vegetable oil for frying THIS IS a favorite main dish. Warm tortillas in oven or microwave. Heat ': inch of oil in electric skillet to 350 degrees. de-grees. Spread about '; cup of meat mixture over the lower third of warmed tortilla. Fold bottom edge of tortilla overfilling overfill-ing and then fold sides toward the center and roll into a cylinder. cylin-der. Secure with toothpicks if necessary. FAVORITE RECIPE Cindy Olsen is a master chef when it comes to cooking Mexican food for ' her husband and children, Emily, left, Blake and Tiffany. She shares recipes from a basic meat mixture a variety of other specialties, and finally final-ly dessert. Fry a few at a time in hot oil for 2 or 3 minutes, until golden brown and crispy. Drain on paper towels. Serve hot over a layer of shredded lettuce and top with your choice of lettuce, tomatoes. Monterey Jack or cheddar cheese, refried beans, green onions, sour cream, guacamole. hot sauce, olives, etc. as desired. QUESADIULAS Appetizer or snack Large flour tortillas Monterey Jack cheese Diced green chilies 3 or 4 Tbsp. oil for frying HEAT OIL in skillet, electric elec-tric or other, to 350 degrees. Place tortilla in skillet, sprinkle Monterey Jack cheese and a few diced green chilies on half of tortilla and fold in half and cook until golden brown, turn, brown and drain on paper towels. Serve hot with hot sauce or guacamole. MILD HOT SAUCE 1 quart home canned or VA size store tomatoes 2 to 3 slices of Jalapeno peppers pep-pers 1 tsp. Jalapeno pepper juice 2 Tbsp. diced green chilies 2 or 3 green onions, chopped Garlic salt to taste COMBINE above ingredients ingre-dients in blender and mix. Use on all your favorite Mexican dishes as a topping or as a chip dip, good either way and mild enough for the kids. GUACAMOLE 2 ripe avocados, mashed I tsp. lemon juice 1 tomato chopped 'A cup cheddar cheese, grated Garlic salt, dash to taste Tabasco sauce, dash to taste Sour cream, 2 Tbsp. optional op-tional COMBINE above ingredients ingre-dients in a small bowl. Prepare just before serving. Good for chips or on top of chi-michangas. chi-michangas. KRUSTOS Dessert or snack large flour tortillas Cinnamon and sugar mixture mix-ture of V cup sugar and 'A tsp. cinnamon Oil for frying, 2 or 3 Tbsp. SLICE tortilla into long narrow nar-row strips, about 1 inch wide and 2 to 3 inches long. Heat oil in skillet to about 350 degrees. Add tortilla strips to heated oil and cook until golden brown and crispy. Drain on paper towels and sprinkle with cinnamon sugar mixture until well covered. Serve warm. , CINDY AND husband Steve Olsen are parents of Emily 6. Tiffany 5 and Blake 14 months. All anticipate the cuisine of old Mexico at dinner time. Steve has.been in the general gener-al contracting business for the past six years, since moving his family to Utah from Los Angeles, Calif. There, he apprenticed in carpentry while entertaining as a musician and comedian. ALONG WITH being a-Farmington a-Farmington homemaker, Cindy Cin-dy finds great enjoyment doing custom sewing and crafts for the Treasure Pedlar. She claims it cures her "weekend widow blues" on those evenings even-ings when Steve is out playing in his country band, kj |