Arizona Republic from Phoenix, Arizona on November 5, 1969 · Page 87
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November 5, 1969

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Arizona Republic from Phoenix, Arizona · Page 87

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Phoenix, Arizona
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Wednesday, November 5, 1969
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Page 87
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All _. EDITION* 4S The Arizona Republfc , We; 1 ., Nov. 5, 19M f Potatoes take on many faces, blend in many menus Mashed potatoes whipped with wine, chicken broth adds flavor Enchiladas make theme for ideal Mexican supper Here's a supper you will want to linger over. It has the flavor of Mexico and should be served in pottery casseroles and with colorful accessories. Candlelight is very much in the spirit of this meal. Serve buffet style if you wish. Be sure to make plenty of the "Chili Con Carne Enchiladas" as they feature favorite foods. "Empanadas de Polio" (pastry turnovers with savory chicken filling), a jelled avocado and grapefruit salad and ice cream sundaes complete the feast. Canned chili con carne is time-saving as well as a hearty filling for the enchiladas. The sauce is quickly prepared, too, thanks to canned tomato sauce. Both chili powder and chopped canned green chiles to into the sauce. You can take a bit of the "heat" off by removing the seeds from the canned chilies and/or cut down on the chili powder. The sauce . has the lovely rich taste and bright color of canned tomato sauce — in keeping with the occasion. Hot coffee and iced tea or cold "cerveza" accompany the food. Put on a mariachi record or a more romantic strolling violins. Lots of fun for little money! CfflU CON CARNE ENCHILADAS 2 (15-% ounce) cans chili con carne with beans . 1 (4-ounce) can chopped ripe olives, drained . 1 dozen corn tortillas Pure vegetable oil, heated 1 cup chopped onion , 2 Tbl. pure vegetable oil 2 (8-ox.) cans tomato sauce % cup water 1 tsp. chili powder . 2 Tbl. chopped canned green chiles 1 cup shredded Cheddar cheese' -•'•' '. Heat chili con carne and olives in saucepan. Dip tortillas in hot oil for a few minutes to soften them; : drain. Spoon a portion of the chili con carne and olives in- the middle of each tortilla and roll. Lay rolled tortillas side A Mexican buffet supper stars enchiladas by side in a 12 x 8 x 2-inch baking dish. Prepare enchilada sauce by browning onion 'lightly in oil. Add tomato sauce, water, chili powder t and green chilies; cook about 10 to 15 minutes. Spoon sauce over rolled tortillas. Top with cheese. Bake at 400 degrees F. for 20 to 30 minutes. Makes 4 to 6 servings. EMPANADAS DE POLLO (Chicken Turnovers) % cup chopped onion 1 clove garlic, crushed 2 tablespoons pure vegetable oil 1 (8-ounce) can tomato sauce % cup water 1 teaspoon chili powder 1% cups chopped cooked chicken J /4 cup chopped raisins % cup chopped blanched almonds % teasp. salt 1 egg, slightly beaten 2 cups sifted flour 1 teasp. salt % cup shortening 5 to 6 Tablesp. cold water Cook onion and garlic in oil until tender. Add tomato sauce, water and chili powder; simmer for 15 minutes. Combine sauce, chicken, raisins, almonds, salt and egg; set aside. To make pastry, mix flour and salt; cut in shortening to size of peas. Sprinkle in water while mixing with fork. Add enough water to hold dough:together when pressed. Roll out pastry on floured board to Vs-inch thickness. Cut into 8 (6-inch) circles. Spoon 3 /4 cup filling over half of each circle. Fold the other half over; wet the edges with water and press firmly with a fork to seal in the filling. Bake at 400 degrees F. for 25 to 30 minutes. Makes 8 em- panadas. Serve warm with Empanada Sauce. EMPANADA SAUCE 1 onion, chopped 1 clove garlic, crushed 3 A cup pure vegetable oil 1% cups whole canned tomatoes 1 (8-ounce) can tomato sauce V*. teasp. salt Vs teasp, pepper Brown onion and garlic in oil. Add tomatoes, tomato sauce, salt and pepper. Sun mer, uncovered, for about 45 minutes or until thickened. Famous regional family recipes have always been handed down with the china and the silver. But, whereas grandma may have stayed put, not so the children. You're as likely to find an authentic New England chowder in Santa Monica as you are a very acceptable barbecue on an apartment roof top in Manhattan. The regional recipes evolved naturally from the region's special foods. Delmonica's swinging restaurant in early New York was one of the first of the big importers. Potatoes all the way from Idaho! And they made much ado about this torte; a marvelous looking thing, fragilely held together with Parmesan cheese and butter. In the much imitated French manner, it was served as a separate course with whatever vegetables were in season at the time. Those very Idaho potatoes are about the easiest "homegrown" product to come by today. No matter where you live. Your little corner grocery or big supermarket is almost sure to have fresh Idaho potatoes as well as any number of wonderful Idaho convenience products. When they're made from potatoes grown in Idaho, with their big flavor plus, you can have a reasonable facsimile of your dear old mother's pancakes, hashed browns or lovingly mashed in a fraction of the time it took her. And you can have a potato torte the way they made it at Delmonico's, with love and labor. Tberes' no other way. DELMONICO POTATO TORTE 6 tablespoons butter 6 Idaho potatoes 1 cup grated Parmesan cheese teaspoon nutmeg salt and Unmold on serving dish. Pour cream slowly into cen- Sprinkle with Gruyere and ter of potatoes. Sprinkle with brown quickly under broiler, chives. Enough for 6. pepper Vz cup grated Gruyere or Swiss cheese 1/4 cup thick cream 2 tablespoons freeza-dried chives Thickly butter a 2-quart mold or heat-proof bowl. Peel potatoes and cut into thin slices. Layer potatoes in mold, sprinkling each layer with Parmesan cheese, salt, pepper and nutmeg. Cover tightly with lid or foil. Bake at 400 degrees F. until potatoes are done, about 1 hour. AMERICAN MADE NEW KIRBYS BRAND NEW IN CARTONS! BY SCOTT A FETZER CO, With Attachments With Trad. W» alto have vacuum iwaepars thai will clean ih«g and outdoor-indoor earp«tt. Without Trade— $ With Attachments 159 99 EXTRAS: Polisher .$14.50 Rug Renovator 24.50 Handl-Butler 22.50 TOTAL $221.49 SGOTTSDALE VACUUM 2812 Sales and Service N. Scoltsdale Rd. ' Block South el Thomas Road 946-2491 YEAR 'ROUND COMFORT To/o/ Blectric AIR CONDITIONING Give You & Yours The Very-Best'. .. ISPEGIAU [CHRISTMAS; PRICES W« bring you this timely effor to male* * Christmas Gift tailored to the Health and Happiness of the entire family. Carrier Combination Heatinq and Cooling units • re to close at hand and will make • wonderful gift, at Christmas time or at any time of the year, for your family. ELECTRIC'HEATING is more than just hot air ELECTRIC COOLINI is more thin just cold lir AIR J. B. RODGERS CONDITIONING 4825 N. 19th Ave. Phone 266-8441 1st Name in Air Conditioning — 1st in Sales — 1st in Quality No Waiting . . . Complete Dental Care for Every Member of Your Family. Teeth Extracted and Dentures Placed in Mouth in One Day. Dentists on Duty. I-Day Service on Dental Plates NO APPOINTMENT NECESSARY "DENTURE REPAIRS WHILE YOU WAIT: FINANCING ARRANGED • CALL 254-4705 254-3943 itr WE HONOR AND ASSOCIATES 1st St. and Washington FOX TH9AYR1 BIDO. Billy 7tM t» * P.M.. fun. 7,-N to l$ PARKING 111 ft. « WA8HIN9T9N J. C. rBNNIY »LD». SLEEP With Pentothal or Gas Anesthesia Creative Low-Cost Cookery from Hunt-Wesson Foods: No. 4 of a Series How to make economizing appetizing with thrifty meat cuts and Plentiful Foods- Hunt-Wesson style. The Plentiful Foods on the U.S. Department of Agriculture list this month include broiler-fryer chickens, turkeys, canned cling peaches, canned and frozen green beans, potatoes, apples, sweet potatoes, rice and dried beans. By using these and other economical foods with your grocer's meat "specials" such as ground beef and pork, you can serve nutritious, tasty meals that family and food budget will applaud. At Hunt-Wesson Kitchens we do it this way: I "~" .' "~ -" CHICKEN BENGALESE Thrifty chicken makes a filling dinner. 1 (2% to 3-lb.) broiler-fryer, cut up V4 cup flour Salt and pepper Vz cupWesson Oil , 1 medium onion, thinly sliced Vi cup sliced celery 1 clove garlic, crushed 2 (8-oz.) or l(15-oz.) can Hunt's Tomato Sauce with Tomato Bits 1 cup water 1 to 2 teasp. curry powder 3 cups hot cooked rice 14 cup seedless raisins l /4 cup chopped salted peanuts Coat chicken with flour lightly seasoned with salt and pepper. In skillet brown chicken in Wesson; remove chicken. To skillet add onion, celery, garlic: Cook : until tender; pour off fat. Return chicken to skillet with Hoof sauce, water, curry and Vi teasp. safe, Cover; simmer 45 min. or onto chicken is tender. Toss rice with raisins. Serve chicken and some of sauce on bed of rice. Sprinkle nuts over top. Pass remaining sauce. Makes 4 to 6 servings. I In our Hunt-Wesson Kitchens we develop nutritious low-cost recipes from the Plentiful Foods list sent to us each month by the U.S. Department of Agriculture. In these recipes we use only thrifty meat cuts. Follow our Low-Cost Cookery Guide regularly. It helps make your food dollar go farther, your shopping easier, your economy meals more tasty. MEATBALL SOUP POT With Feather-Light Muffins* IVz Ibs. ground beef legg l /2 cup soft bread crumbs Vi cup water 1 teasp. salt Vz teasp. chili powder 2 Tablesp. Wesson Oil 1 qt, water 1 onion, quartered . 1 cup sliced celery 1 bay leaf 1 cup sliced carrots Vz small cabbage, quartered 1 (6-oz.) can Hunt's Tomato /Paste 1 teasp. salt 1 OSV'z-oz.) can Hunt's Small * Red Beans or Hunt's / Kidney Beans, nndrained Combine first 6 ingredients; shape into smafl balls. Brown in deep kettle in Wesson; drain fat. Add remaining ingredients except beans. Bring to boil; simmer, covered, 35 min. Remove bay leaf and add beans last 10 nun. Makes 6 servings. *Feather-Light Muffins Cream together Vfc cup Jm- prcved-for-Baking Snowdrift Shortening, ¥4 cup sugar and 1 egg. Sift together 2 cups flour, 3 teasp, baking powder and 1 teasp. salt, Add alternately to creamed mixture with 1 cup milk, beating smooth. Fill greased muffin pans 2 /3 full; bake at 400° 15 to 20 minutes. Makes 12 medium muffin*. PORK 'N' PINTOS, HOMESTYLE As nutritious as it is delicious. IVz cups dry pinto or pink beans 5 cups water Salt 2 Ibs. pork shoulder, cut in 1-in. cubes 2 Tablesp. Wesson Oil 1 small onion, chopped Vz cup Hunt's Catsup 1 Tablesp. brown sugar Vz teasp. dry mustard V» teasp. thyme or marjoram Wash beans, add water; bring to boil 2 minutes. Cover, let stand 2 hours. Drain, rinse beans, cover again with water. Add 1 teasp. salt, bring to boil; simmer, covered, 1 hour. Meantime, in 12-in. skillet, brown pork and onion lightly in Wesson. Add remaining ingredients, Vz teasp. salt and beans. Cover; simmer W* hrs. until liquid is almost absorbed and meat is tender. Makes 6 servings. EXTRA^RICH in real flavor-that's Hunt's Tomato Sauce with Tomato Bits. Peppers and spice give it a very special goodness, Here's a gr^at food buy because it gives 9 world of savory zest to everyday cost meals. FREE COOKBOOK. New! Just off the press! **Low-Cost Cookery." Free when you buy any of these items at your local market: Hunt's Tomato Sauce, Hunt's Tomato Paste, Hunt's Catsup, Wesson Oil, Snowdrift, Or write Hunt-Wesson Foods, P.O. Box 3791, Fuller-ton, Calif, .92634. Please enclose 101 to cover handling costs. Be sure to put your address on front of envelope to facilitate return. Hunt-Wesson: We Help Make Economizing Appetizing, ••'*'}.

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