The Palm Beach Post from West Palm Beach, Florida on November 7, 1968 · Page 61
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November 7, 1968

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The Palm Beach Post from West Palm Beach, Florida · Page 61

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West Palm Beach, Florida
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Thursday, November 7, 1968
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Page 61
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"t&TImes;Tiinrsaay.Xov. 7,1963 TSit Enchiladas Make The Casserole - t- -jf ? -,.r- -v. . V- For a starter yon might have tiny browned meat balls; an avocado spread (mashed avocado, lemon Juice and' minced sweet onion) to serve with crackers; cooked shrimp marinated in a dressing of olive oil, lime Juice, garlic, salt and pepper; and a crisp munch of celery sticks and radishes. For dessert choose a compote made with fresh or frozen fruit (or a combination of the two) and Mexican wedding cakes. By CECILY BROWNSTONE Associated Press Food Editor Cooks love casseroles. And we can hardly blame them. So convenient to prepare ahead, put in the oven and heat. One of the most interesting casseroles you can make Is inspired by Mexican cuisine a savory combination of cheese-stuffed tortillas baked with tomato sauce. Call the result enchiladas and plan a company supper menu around this savory dish. CHEESE ENCHILADAS Salad oil 1 medium onion, finely diced 3 cans (each 8 ounces) tomato sauce 1 tablespoon salt 1 teaspoon oregano 3 teaspoons chili powder 2 cartons (each 8 ounces) large-curd creamstyle cottage cheese s pound Monterey Jack cheese 1 cup finely diced scallion (green onion), Including green tops 1 1 -yA 9" If 1M .- T . . ' 4 12 to 11 com tortillas (fresh frozen orcanned) Grated mild Cheddar cheese, medium-fine Knife-shredded iceberg lettuce In a 1-quart saucepan heat 2 tablespoons salad oil; add onion; cook gently, stirring often, until softened but not brown. Add tomato sauce, salt, oregano and chili powder. Simmer, covered, lor 15 minutes. Meanwhile mix together the cottage cheese, Monterey Jack cieese and scallion; set aside. To an 8-inch skillet add enough oil to cover the bottom generously; place over moderate heat; when oil Is hot add a tortilla and fry, turning once, Just long enough to soften a few seconds; do not fry crisp; drain on paper toweling. Soften remaining tortillas the same way. As tortillas arc softened, place about cup of the cheese mixture In center of each; roll up. Place seam side down, in an oblong 3-quart glass baking dish (13$ by 8 by VA Inches) or similar utensil. Four hot tomato sauce mixture reheating sauce If necessary over the stuffed tortillas. Bake in a preheated 325-de-gree oven until hot through 15 to 20 minutes. Remove from oven and sprinkle generously with the Cheddar cheese. Have shredded lettuce in a bowl so eaters can help themselves to a topping of it for their portion of the enchiladas. Makes 6 servings. Note: In testing this receipe, we used 14 canned tortillas that were 4 inches in diameter. If frozen tortillas are used, defrost before preparing as directed. 928 NortMrin Blvd. in the Coloniol Village Shopping (enter 848-0677 UKE PARK- THERE IS NO SUBSTITUTE bUuguALij ciDimw TIP iwrxrui PRIME U.5. Wtaittin-DtLr-rnimt STEAK nr.iinnnnflST f prime I TOP-OR-EYE IPG OUtl lb. BABY PORK ROAST SPARE RIBS LEAN-FRESH GR CHUCK m9 T lb. J lb. Delicious Carrot Muffins Are Sure To Be A Hit Muffins are everyone's choice, but these are extra special. As. fast as you can make crunchy Carrot Muffins, they'll disappear. Each golden morsle holds a surprising combination of favorite flavors. First you see the flecks of grated carrots and chopped nuts on Carrot Muffins and your mouth waters. Then you take and taste the aromatic bonus of fresh orange peel in the textured, tender warmth of the Inside. Carrot Muffins are for exquisite eating, at mealtime or by themselves with melting butter. Although simple to make, muffins are sensitive and their feelings will be hurt, as well as I tablespoon baking powder 1 teaspoon salt 1 cup grated raw carrot cupmllk i cup chopped nuts cup oil I egg, beaten 1 teaspoon grated orange peel Stir together flour, sugar, baking powder and salt. Combine remaining ingredients. Add the carrot mixture all at once to flour mixture, stirring only until flour is moistened. Kill greased muffin cups 2-3 full. Bake in preheated 425 degree oven 20 to 25 minutes, or until golden brown. Note: Spoon flour Into dry measuring cup; level. Do not scoop. It self-rising flour Is used, omit baking powder and salt. their appearance, If not prepared with a little TLC (tender, loving care). When mixing the ingredients, be careful not to overstir or your final product may nave peaks and tunnels. When the flour Is moistened, with your batter still a little on the lumpy side then you're ready to fill the muffin tins and bake. Carrot Muffins, made from enriched flour, will help keep your family well nourished. The -enrichment process pri-vides the nutritional plus of the important B-vitamins, thiamaine, niacin and riboflavin, and the mineral, iron. CARROT MUFFINS 12 muffins 2 cups enriched flour Vi cup sugar Coconut Fig Bars Included In These New Recipes Ideas There's somstMng just a liilkfis about Calo cat iooi (It's mostly meats) tail Calo is the cat food that's packed with meats, the most Important part of your cat's diet The fishy part-well, that's like tho catnip Calo adds-to give your cat the flavor he likes best. Calo also adds some special Ingredients to provide a well balanced, completely nourishing meal. Sure, there's something a little fishy about Calo Cat Food-and that's what your cat will love about it. FAMILY DINNER Pork Chops Sweet Potatoes Mashed WhiteTumip Green Salad Baked Apple Beverage MASHED WUrrETURNIP V'j pounds (6 medium) white turnips leup boiling water 1 teaspoon salt 1 teaspoon sugar 2 tablespoons butter Cut ends from turnips and pare; slice inch thick; cut Into 1-inch pieces there should be about 1 quart. Turn Into a medium saucepan with the boiling water and salt; boil rapidly, covered, until very soft about 20 minutes; drain. Force through a ricer or mash smooth some other way. Return mashed turnip to saucepan; add sugar and butter; mix well and reheat. Makes 4 to 6 servings. FRIENDLY LUNCH Tomato, Lettuce and Bacon Sandwiches Pineapple with Creme de Men-the CreamCookies Beverage CREAM COOKIES 14 cups unsifted flour, stir to aerate before measuring ji teaspoon baking powder teaspoon salt 1-3 cup butter 1-3 cup confectioners sugar teaspoon vanilla t cup heavy cream On wax paper thoroughly stir together flour, baking powder and salt. In a small mixing bowl cream butter, sugar and vanilla. Stir In flour mixture, then cream; mix only until smooth; shape Into a ball. On prepared pastry cloth with prepared stockinet-covered rolling pin, roll out dough to a 10-inch round It will be about 4-lnch thick; with 2-Inch pookie cutter cut out 18 cookies; reroll scraps of dough and cut out 6 more cookies. Place slightly apart on un-greased cookie sheet. Bake in a' preheated 350-degree oven until lightly browned around edges about 20 minutes. With a wide spatula, remove to wire racks to cool. Store in tightly covered tin box. Makes 2 dozen. AFTER-SCHOOL TREAT Figs and coconut add delicious flavor to sponge-type bars. Red Apple Wedges Coconut Fig Bars Milk COCONUT FIG BARS l1 J cups sifted cake flour Vt teaspoons baking powder 't teaspoon salt 2largecp;gs 1 cup sugar 1 tablespoon butter, melted 1 cup finely cut soft table f igs 1 cup flaked coconut 1 tablespoon hot water Grease 2 square cake pans (each 8 by 8 by 2 inches). On wax paper sift together the flour, baking powder and salt. In a medium mixing bowl beat eggs until thickened and lemon color; gradually beat in sugar, then butter. Stir in figs and coconut; stir in dry Ingredients in 2 portions alternately with water; mixture will be stiff. Turn Into prepared pans; spread with a small spatula. Bake in a preheated 325-de-gree oven until top springs back when lightly touched with finger 30 to 35 minutes. Place pans on wire racks to cool. When still warm, cut each pan into 16 bars. With a spatula, remove frompan.Store In tightly covered tin box with wax paper or plastic film between iavers. Makes 32. FAMtLYSUFFER Vegetable Soup Tamale Casserole Salad Bowl Fresh Fruit Eeverage TAMALE CASSEROLE 1 can (7 ounces drained weight) ripe olives, cut lrom pits 8 tamalcs, sliced 1-lneh thick 1'4 cups (lightly packed) medium-grated cheddar cheese Mix corn and olives and turn half of mixture into an oblong 1',4-quart glass baking dish (10 by 6 by 1 inches) or similar utensil. Arrange half the tamalcs over the com; cover with remaining corn mixture. Sprinkle with cheese. Bake in a preheated 35t)-degree oven for 30 minutes. Makes 6 servings. (In testing this recipe we used tamales that were 5 to 6 Inches long.) Any wrapping around tamales must, of course, be discarded before ta-pajes are used. Perk up mayonnaise by adding a number of seasonings. Egg and Lettuce Salad with Kips liayDressing Orange Raisin Cake Beverage KIPS BAY DRESSING V: cup mayonnaise 3 tablespoons chili sauce 3 tablespoons diced pimlenio-stuffed green olives (about 13 small) 1 tablespoon grated Parmesan cheese 1 tablespoon bottled horseradish 1 teaspoon Worcestershire sauce With a fork, thoroughly beat together all the Ingredients; make sure the Parmesan is well distributed. Store any leftover dressing In a tightly covered Jar In refrigerator. Makes 1 cup. THE BRIDE COOKS SUNDAY DINNER Leftovers from this roast may be used cold, In hash and for a curry, lieef Roast Potatoes Broccoli Carrot Slaw Fruit Sherbet Beverage BEEF ROAST J-rib standing beef roast (about 4'4-pounds). 1st and 2nd rihs with a few inches of short ribs 6 small garlic cloves, peeled 1 teaspoon salt teaspoon pepper z teaspoon paprika Have beef at room temperature. Insert garlic cloves between fat and meat, making small cuts with a knife if necessary. On wax paper stir together the Salt, popper and paprika. Rub into meaty sides of roast and over fat. Place meat In a small shallow roasting pan. Roast in preheated 325-drgree oven to desired done-ness on mear tfttfmometer. For medium ranehis will be 110 degrees; count on about 25 minutes per pound or about 2 hours. Let stand 20 minutes bclaretarving. Better pet foods from STORE COUPON E3 fwm a Esa es3 tsa ca If you own a dog, ! v m In R ' ...... . . f use this coupon to On TWO CANS of any size Calo Cat Food (or Calo Dog Food) G I II B i m if - try Calo Dog Food- 5if m the square meal L must pay en sales tax. Void where prohibited, taxed or restricted by law. Cash value 120 of 1. To redeem this coupon, mail H to Calo Pet Foods, P. 0. Box 4077, Oakland. Calif. 94623, or give It to your Calo tales representative. Limit one coupon per family. Good only In U.SA Offer expires In 60 days. TO DEALER: We will redeem this coupon for 7c plus 2 handling when terms ot this oiler have been fulfilled by you end your cus'.omers. Any oiher use constitutes fraud. Invoices showing purchase of sufficient stock to cover coupons presented for redemption must be shown on request Customer L J V in the round can. ca e3 csai store coupon cza ca ca C3 cJ t3 C3 EZ3

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