= * y 4 By JOAN KINGSBURY Staff Correspondent Over the past few years, Mexican food has become popular throughout J the United States. Once only availa- ble in the southwest, such dishes as tacos and enchiladas are now avail- able in many areas. Mexican food, known for its hot, spicy flavor, originated with the Aztec and Inca Indians. Sweet pota- toes, peanuts, cocoa beans, avoca- dos and peppers were frequently used in their meals. Spanish explor- ers brought citrus fruits, melons, bananas and chickens, cattle, goats and sheep. Plus these two cultures blended their ethnic cooking into the Mexican cooking of today. Tortillas, a pancake made from masa harina, a special ground corn flour, is the basis for many dishes like Eggs Ranchero’s and Chicken Enchiladas. Tortillas are also fried and used to make tacos, a very popular dish. Chicken Enchiladas are made by combining chicken, tomato puree, chopped onion and chopped green chiles, placing filling on tortilla dipped in cream. The tortillas are rolled up and placed seam side down in a shallow baking dish, then topped with. Red Chili Sauce before baking. Eggs Ranchero is an interesting combination of hot tomato sauce, and fried eggs placed on a tortilla. The hot sauce is spooned around the egg, then the ranchero is sprinkled with grated sharp Cheddar cheese. Green pepper slices, thinly cut, make a nice garnish. Avocado lovers are familiar with Guacamole, a dip served with fresh vegetable sticks. Guacamole- Tomato Salad is even more deli- cious. Guacamole is used to fill tomato cups. Bacon bits crumbled over the guacamole filled tomato is a delicious garnish. In every culture, dessert ends the meal. Dessert Turnovers are very rich. The pastry is made by combin- ing flour with butter and cream cheese. The filling has a distinctive Aztec influence, sweet potatoes, combined with crushed pineapple, sugar and coconut. A sprinkle of confectioners sugar completes this unusual dessert. This recipe makes about 20, which would be plenty for a group because these little turn- overs are so rich. Although Mexican foods are avail- table in many supermarkets, you can make your own easily just by following the recipes below. CHICKEN ENCHILADAS Salad oil Red chili sauce 1-11 oz. can tortillas 1c. It. cream 2 chicken bouillon cubes FILLING Salad oil 1 onion, finely chopped chopped 1 clove garlic, crushed 1 can, 1-lb., tomato puree 2 ¢. chopped cooked chicken Ys t. salt Dash pepper Y% 1b, cheddar cheese, grated red chili sauce (recipe below) Prepare red chili sauce. Keep warm. Heat '» inch salad oil in small skillet until very hot. Use 1 dozen tortillas from can. Fry, one at a time, 15 seconds on each side. (Do notlet them become crisp). Drain. In a saucepan, heat cream with bouillon cubes, to dissolve. Prepare filling by sauteing onion in 2 table- spoons of hot oil until tender, about 5 minutes. Add remaining ingredi- ents, except cheese: simmer, uncov- ered, 10 minutes. Heat oven to 350 degrees. Dip each “tortillay in"«cream. “Top each with filling; roll up. Place, seam side down, in greased, 3 quart shallow baking dish. Pour Red Chile Sauce over tortillas; sprinkle with cheese. Bake, uncovered, 15 min- utes. .EGGS RANCHERO 2 T. salad oil or olive oil 1 ¢. finely chopped green pepper V4 c. finely chopped onion 1 c. chili sauce 1-8 oz. can tomato sauce 2 T. lemon juice 1 t. Worcestershire sauce V3 t. chili powder Salad oil i 6 tortillas 2 T. butter or margarine 6 eggs Vy c. grated sharp cheddar cheese To make sauce, in 2 tablespoons hot oil in medium saucepan saute green pepper and onion just until tender. Add chili sauce, tomato sauce, lemon juice, Worcestershire sauce and chili powder. Bring to boiling, then reduce heat and simmer, covered and stirring occa- sionally, 15 minutes: “Meanwhile; heat ivy ifich sdlad ofl in small skillet until very hot. Fry tortillas, one at a time, 15 seconds on each side. (Not till crisp). Drain on paper towels. Place tortillas in single layer in heated shallow serv- ing dish. In hot butter in large skillet, fry eggs 3 to 4 minutes, to desired doneness. To serve: Top each tortilla with a little sauce, then with a fried egg. Spoon remaining sauce around eggs. Sprinkle with cheese. If desired garnish with thin slices of green pepper. Serve immediately. RED CHILI SAUCE 2 T. shortening 3to4 T. chili powder 2 T. flour 5 t. salt Ya t. garlic salt Pinch oregano Pinch cumin ] Melt shortening in medium skillet. Add rest of ingredients. Stir until water. Bring to boiling, stirring constantly. Reduce heat; simmer 10 minutes. / ; GUACAMOLE-TOMATO SALAD 3 1g. tomatoes (2 1b.) Salt Uy c. finely chopped onion 2 canned green hot chiles, chopped 1 t. lemon juice 1 very ripe med. avocado 2 slices bacon, crisply cooked and crumbled Crisp lettuce Cut tomatoes in half. Scoop out centers and chop finely. Sprinkle insides of tomatoes lightly with salt. Turn upside down on paper towels to drain. Refrigerate. Stir onion, chiles, lemon juice and 3; teaspoon salt into chopped drai- nedtomato. Refrigerate, covered. Just before serving, peel and pit avocado; mash. Stir into tomato mixture. Spoon Guacamole into tomato cups; top with crumbled bacon. Arrange on lettuce leaves on serving platter. Serves 6. DESSERT TURNOVERS 1 pkg. 3 0z. cream cheese V4 1b. butter or margarine 1 c. sifted all-purpose flour FILLING 1» ¢. mashed sweet potatoes 1; c. crushed pineapple , c. sugar Uy t. salt 1, c. flaked coconut 1 egg yolk Confectioner’s sugar To make pastry: mix all ingredi- ents for pastry together with pastry blender or fingertips, until mixture forms ball. Divide dough in half. Wrap each separately and chill about 30 minutes. To make filling combine sweet potatoes, pineapple, sugar, salt and coconut. Preheat oven to 375 degrees. Roll one portion of dough at a time on a lightly floured board or pastry clotyh, to thickness of }s inch. With cookie cutter, cut pastry into cir- cles, 3 inches in diameter. Put a heaping teaspoonful of fill- ing on one side of each pastry circle. Fold pastry over filling and press edges together with tines of finely fork. Place on cookie sheets. : Beat egg yolk slightly with 1 teaspooon water. Brush turnovers with egg yolk mixture. Bake about 15 minutes or until golden brown. Cool on wire rack. Sprinkle with confectioner’s sugar. Makes about 20. HOWTO SHOP A SMALL STORE When you shop a boutique, you can reap the benefits of a staff that knows its merchandise and customers. A boutique has a recognizable style- We do the leg-work- the interpretation of fashion-the selection of pieces. 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