The Salina Journal from Salina, Kansas on April 30, 1997 · Page 21
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The Salina Journal from Salina, Kansas · Page 21

Salina, Kansas
Issue Date:
Wednesday, April 30, 1997
Page 21
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WEDNESDAY APRIL 30,1997 THE SAUNA JOURNAL SUPERMARKET SAMPLER / D2 MONEY/ D3 D j~^ celebrate (Jinco de ^^^BBRPR^^^ How do you keep a recipe a secret? With a national essay contest, Land O'Lakes is seeking the most creative and effect tactics used to keep a precious recipe a secret. In 120-word essays, entrants must describe how they or someone they know have successfully kept a recipe under wraps. The keeper of "America's Best Kept Flavor Secret" will receive a dream dinner party — hosting up ,to 120 people at his or her favorite restaurant. • To request contest rules, or to enter the contest, entrants should mail or fax to: Land O'Lakes "America's Best Kept Flavor Secret" Contest, Shandwick, 8400 Normandale Lake Boulevard, Suite 500, Minneapolis, MN 55437-1080. Fax: 612831-8241. ;, Entries must be postmarked by • June 2, and received no later than • June 12. Winner earns eatery with 500-word essay >:" What would you create in the -^estuarant of your-dreams? Do Syjou have a desire to share secret recipes which never fail to tempt '$he palate? The owners of Korso Cafe are asking America these questions, and they are offering a real San vErancisco restaurant as the prize. r^The only requirement is the desire to own a restaurant and a ^compelling idea of what you • $ould create. ', '•". "I've met a lot of people with ' great ideas who just don't have ; enough money to get started," said Robert Lowe, Cafe co-owner. The contest, open to anyone , over 18, ends July 31. Groups, ", teams and organizations 'are en; couraged to enter by describing their aspirations in an essay of no more than 500 words. Cost for j each entry is $50 payable to Korso I Cafe. Entries should be mailed to: ° San Francisco Dream Restau- ; rant, PO Box 41-1406, San Francis; co CA 94141. Entry details are " available at 415-522-8787 or online ' at ; Notices of national, regional ; and local contests relating to food Mil appear periodically on the l^ednesday food pages. Mark Mexican national holidays with traditional chicken dish ; ri or steak and pepper fajitas ; The Associated Press Chicken Tomatillo Enchiladas is a traditional dish for Cinco de Mayo. The enchiladas are made with chopped cooked chicken, cream cheese, tomato puree and canned tomatillos. T SATURDAY BRUNCH The Associated Press Cinco de Mayo is an important Mexican national holiday recognizing the anniversary of the Battle of Puebla. This May 5th celebration is growing in popularity across North America with parades, festivals and food. Among the traditional Cinco de Mayo dishes: Chicken Tomatillo Enchiladas and Steak and Pepper Fajitas. The enchiladas are flavored with cream cheese, shredded Monterey Jack cheese and canned tomatil- los. The fajitas are made with boneless beef sirloin steak, pepper strips and sliced red onion. Chicken Enchiladas 1 (8-oz.) package cream cheese, softened 1% cups bottled picante sauce 2 cups chopped cooked chicken 2 cups shredded Monterey Jack cheese (8 ounces) 12 corn tortillas (6-inch) 1 cup tomato puree 2 tablespoons chopped fresh cilantro Va tablespoon garlic powder or 1 clove garlic, minced 1 (11-oz.) can tomatillos, drained and chopped Fresh cilantro, for garnish Preparation time: 25 minutes Cooking time: 40 minutes Stir cream cheese until smooth. Stir in % cup of the picante sauce, the chicken and 1 cup of the Monterey Jack cheese. Warm tortillas according to package directions. Spoon about Vi cup chicken mixture down center of each tortilla. Roll up and place seam side down in 3-quart shallow baking dish. Mix remaining picante sauce, tomato puree, chopped cilantro, garlic powder and tomatillos. Pour over enchiladas. Cover grid bake at 350 degrees for 35 minutes or until hot. Uncdv- er. Top with remaining Monterey Jack cheese. Bakjj'5 minutes more or until cheese is melted. Garnish with cilantro. " : , Makes 6 servings. ' ; § Steak and Pepper Fajl^l 1 pound boneless beef ,*££ sirloin steak, %-inch thiefe' 1 cup bottled picante sauce., 1 tablespoon vegetable oil ^ 2 medium green or red '~ peppers, cut into strips '>^S (about 3 cups) '*$ 1 medium red onion, v$ sliced (about '/> cup) 1 tablespoon chopped fregjT cilantro j! 8 flour tortillas (6-inch) >J3 1 cup shredded Cheddar '^ cheese (4 ounces) .j. fi Preparation time: 15 minutes ' — Cooking time: 15 minutg* Place steak on rackj*f» broiler pan. Broil 4 inches from heat to desired doTt^- ness (allow 15 minutes fof medium), turning once and brushing often with % cup of the picante sauce. '* s In medium skillet ovej- medium heat, heat oil. Adfl peppers and onions; cook until tender-crisp. Add .remaining picante sauce anel cilantro; heat through. jj Warm tortillas according to package directions. Sfic each steak into thin strjp and place along center: each tortilla. Top with pepj- per mixture and cheese. Rofl up. Serve with additionarpt cante sauce. » Makes 4 servings. s For grilled steak ana pepper fajitas: Grill steafc on lightly oiled grill raci over medium-hot coals to da- sired doneness (allow Is minutes for medium), tuTfr- ing once and brushing oflj{& with Mi cup picante sawg£ Proceed as directed aboveS$ For a Kentucky Derby-style brunch, . serve turkey hash ; with Lacy Batty ; Cakes. Mint julips, • freshly squeezed ; lemonade and • strawberries • . topped with ; whipped cream ; complete the menu. ! . The Associated Press V KITCHEN HINTS ~~ v ? • i •jj i ? Turkey hash a winner on Derby day;j Kentucky Derby brunch also features a southern favorite: cornmeal pancakes By The Associated Press The running of the Kentucky Derby at Churchill Downs is always a big social event in Louisville, Ky. Camille Glenn, author of "Heritage of Southern Cooking," says the food served for the Derby brunch is simple, but impressive; polished, but down-home. Turkey hash is traditional, she says, accompanied by country ham and cornmeal pancakes. Serve with mint juleps, freshly squeezed lemonade and strawberries topped with whipped cream. Kentucky Derby Turkey Hash 6 tablespoons butter 1 '/a cups chopped onion Mi cup chopped red pepper 2 cups fresh mushrooms, thinly sliced Vi cup all-purpose flour 1 tablespoon instant chicken bouillon granules 2 cups milk 1 tablespoon Worcestershire sauce 4 cups diced cooked turkey Vi cup finely chopped fresh parsley Lacy Batty Cakes (recipe below) Melt butter in large, heavy skillet. Saute onion and pepper until tender, about 8 minutes. Stir in mushrooms. Saute 2 minutes longer. Remove pan from heat. Stir in flour and instant bouillon. Gradually stir in milk and Worcestershire sauce. Return to heat. Bring to boil, stirring constantly. Boil and stir 1 minute. Stir in turkey and parsley. Heat through. Serve over Lacy Batty Cakes. Makes 6 servingsi-: Lacy Batty Cakes N> f %cup white cornmeal ,\£ | % teaspoon baking powder ' ^ 5 '/a teaspoon baking soda ',„.. « Va teaspoon salt ;*-1 1 cup buttermilk ,„-,! \ I egg, slightly beaten *' £ '/4 cup ( Vi stick) butter ™ > Combine cornmeal, baking powder, bak5- ing soda and salt. : "; * Combine buttermilk and egg. Stirjn cornmeal mixture until cornmeal absorbfe liquid. . ^ 5 Preheat griddle to 400 degrees. Lightly butter griddle. Use 1 tablespoon batter for each cake. Bake four at a time. Bake 2 t& $ minutes, until cakes begin to bubble anS bottoms are golden. Turn and bake 2 te\, g minutes longer. •>!•• I Makes 24 cakes. 1'r j Heloise suggests cole slaw for reunions, picnics Dear Heloise: I misplaced your favorite ; recipe for cole slaw. Could you reprint it, - please. —^ Arthur Firman, Manchester, N.H. ' 1 Dear Arthur: You bet your * ; boots! This is an old family ; recipe that is great to serve at ; picnics or reunions. ; Cole slaw • Bounces vegetable oil : 1'ounce vinegar, lime juice I or lemon juice (not all three) ; k teaspoon prepared ; "mustard ; % teaspoon celery salt I Scant tablespoon mayonnaise ', |alt and pepper to taste • " Dash of paprika ; 1 head cabbage, shredded ; In one bowl, mix together the vegetable oil ; and vinegar, lemon juice or lime juice. Add the * remaining ingredients in the order listed and ', stir until blended. Pour the mixture over the J shredded cabbage, toss and refrigerate until HELOISE King Features ready to use. If made ahead of time, the flavors will have time tb blend and it will taste wonderful. Enjoy! Dear Heloise: It seems like I am always making orange juice at the last minute. One day I found that a potato masher works great for mixing frozen concentrate and water! It was much quicker and easier than stirring with a spoon. — Susan Widdowson, Washington, Pa. Dear Heloise: I love to reuse all those plastic bags from the grocery that hold fruit and veggies, but storing them can be messy. I started stuffing them into a cardboard roll from inside paper towels. You can get about 20 bags into one cardboard roll and they fit right in line with our foil and plastic-wrap boxes in the drawer. — Pamela Place, Spokane, Wash. Dear Heloise: It seemed like 1'was always misplacing a favorite recipe from a friend. So I made a book, "My Friends' Recipes." My trusty treasure never fails me. It's so much fun to have this unique collection at my fingertips. A timesaver indeed! — Betty Kibbey, Trenton, Ohio Dear Heloise: I've always had problems with plastic wrap sticking to the frosting on dakes that I bring to family gatherings and potluck suppers at church. Here's my hint: Take the little plastic inserts that they put in pizza boxes to keep the cheese from sticking to the top, wash them off and keep on hand, as they work great, keeping the plastic wrap high enough not to mess up the cake. — Angie O'Neil, Mechanicsville, Va. Dear Heloise: To keep salads crisp longer, chill the serving bowl and salad plates. It makes them delicious. — Mildred Sherrer, Bay City, Texas Send your hints to Heloise, PO Box 795000, San Antonio, TX 78279-5000. MaMrig Tips provided by SHERRIE MAHONEY Extension Agent • Family and Consumer Sciences Chicken 1he American Heart As-. sociation developed "-''. this low-fat chicken ; recipe. Start by cutting 1 pound of boneless, skinless chicken or turkey breasts into bite-sized pieces. In a skillet, r combine chicken pieces, 1 (8- oz.) can no-salt-added toma-,' to sauce and Vz cup salsa. Simmer 5 to 7 minutes or un^ til chicken is not pink. ":> Divide chicken onto 8 '" warmed 6-inch flour tortillas! " Top each with 2 tablespoons'.'.' shredded low-fat cheddar. ; , Roll up. Serve 2 per person. SUGGESTIONS? CALL SHERIDA WARNER, FOOD EDITOR, AT (913) 823-6363 OR 1-800-827-6363 OR E-MAIL AT

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