Friday, April 28, 2000 — North Shore Naws - 29 60 mil. butter 125 ml. finely diced white onion 125 ml. diced canned green chiles 16 oz. cream cheese 125 mi. light cream 375 ml. shredded cheddar 250 ml. diced fresh tomato Melt butter in saucepan over medium heat. Saute onion until soft, but not browned. Add all other ingredients and continue to stir often until all is melted together. led & deveined) pisly with salt and black Serve with warm flour tortillas, com or flour tortiila chips. ies until lightly browned, diced tomatces, lemon RESTAURAN7= am white wine. MEXICANO over for roughly 2 — e cooked. They should : ve doneness. ; 1/2 lemo in half lengthwise hd and continue to reduce —_ eee i love pattie: minced” : - “We AEA canich 1 a : a Black pepper to taste - Cut four 16" x 16" pieces of foil, fold in half for double eo thickness. Mix zucchini, squash, carrots and ginger. Separate into 4 servings and place on foil pieces. Top each with a fillet. Sprinkle with lemon juice, garlic and pepper. Fold foil and ._- crimp edges to seal the packets. Grill over meditm-hot coals ’ for 15 to 20 minutes. Serves 4. : 7 cap chicken sock (eetaran mix loved in cops of ht water * ° Measure oil into a a stock | pot, and heat over medium-high heat. ‘© Add tice, stirring frequently, until lightly browned. © Add onion and sand wate continue ccoking and stirring until onions are © tender. ® Stir in rernaining ingredients and mix well. ° Bring tc a boil, stirring often until mixes well and liquid i is somewhat absorbed by the rice. Put lid on and into the oven for 30 mins depending on your oven temp. © Feating constarnly unt Hie over a quarter oil is added. Pour in remaining oll in a thin e