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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.
You’re seeing
cream of the crop
At #9 Shop
the
Betty McDonald
OWNER
NUMBER
Q SHOP
9@ W Northampton St
(corner S Franklin St)
Wilkes-Barre, Pa 1870)
Phone 825-2024
IMPORTED CLOTHES
JEWELRY. — ACCESSORIES
VISA® 10-5 Daily —)
pa C
2 canned green chiles, finely SAUCE
ANNOUNCES THE
RELOCATION
OF HIS OFFICE
PARK OFFICE BLDG.
EERE
“Don’t Throw Them Away . . . =
It Pays To Have Them Fixed"
"Most Brands — Small Appliances
& Lamps Repaired At Moderate Rates
* Fans ® Heaters ® Roasters
® Fry Pans * Hot Plates © Rotisseries
© Griddles ® irons ® Toasters
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® Hair Dryers ® Lamps * Waffle Irons
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© Blenders
$ Erolrs (New Bridge Center Annex)
. ner
kr SUITE 110
® Coffee Pots
® Deep Fryers ® Hair Stylers * Mixers
® Dehumidifiers and Humidifiers
G.E., Sunbeam, Toastmaster, Mr. Coffee, Rival,
Proctor-Silex, Norelco, Conair, Oster, Waring, Etc.
30 YEARS EXPERIENCE © FAST SERVICE © ALL REPAIRS GUARANTEED ©
HAL'S APPLIANCE, SWEEPER & TRAIN SHOP
* NEW LOCATION 283 Wyoming Ave., Kingston
(Across From The Hoyt Library)
Mon,, Tues., Thurs. & Fri. 9:30-5:30
Sat. 9:30-3:30 CLOSED WED.
Clip& Save For Future Reference)
400 THIRD AVE., KINGSTON
PHONE 822-0600
1. CATARACT IMPLANT SURGERY
2. TREATMENT OF EYE DISEASES
3. FITTING OF OCULAR APPLIANCES
PLENTY OF PARKING AVAILABLE
—
Chicken Monterey
tL UI
Savor Chicken Breosts
“ gmosntl | DYMONDS FARM MARKET |
AND BAKERY :
potato, hot breads, and all you can eat
from our fabulous Freshtastik's®) Food Bar.
i Memorial Highway, Lower Demunds Rd.
Shavertown © Phone 675-1696
WEEKLY BAKERY FEATURE \ i
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FACTORY FACTORY
AUTHORIZED AUTHORIZED
SAVINGS SAVINGS
ORDER YOUR
PERSONALIZED
BIRTHDAY CAKE
Layer or Sheet
in Several Sizes
50
FACTORY
AUTHORIZED
SAVINGS
Main Highway (At The Light)
675-3883
Mon., Tues., Thurs. 10-6; Sat. 10-3
Wed. & Fri. 10-8
259 Wyoming Ave.
287-1175
DAILY 8:30-4:30. Sat. Until Noon
Stop in and see our new ‘Wagon Load”’ of Candy
OPEN 7 DAYS A WEEK AT 8 A.M.
BAKERY ITEMS AVAILABLE AFTER 9 A.M.
SN WRI SEG BN NOUS SRE ME GEE DR WES
Tn
4 RR x
Route 309, Dallas (next to IGA)
Sum. thru Thurs. 11 a.m. — 8:30 p.m.
Fri. & Sat. 11 a.m. — 9 p.m.
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