36 - Wednesday, February 7, 1990 ~ North Shore News

F'oop

Jason’s enchiladas said to be sensational

AT ABOUT | a.m., after spending the best part of a day
getting home from Arizona, | wonder if I’m in the right

job.

We've spent the past two weeks
eating in restaurants — all shapes
and sizes — and my idea of cook-
ing a meal stops every time I see a
telephone.

AIT had to make for dinner was
reservations.

However, the urge to try new
foods and collect recipes never
flagged. I came home with seven
new cookbooks and an assortment
of ‘‘gift’? recipes from various
people in the Southwest.

Normally, I try everything that |
publish in Budget Beaters but to-
day is an exception. Would you
really expect me to test these for
the rest of the night? Never mind
— if they sound good to you, give
them a try. I will too, just as soon
as | tackle two suitcases full of
Arizona sand liberally distributed

budget
beaters

Barbara McCreadie

on every garment we took with us.

I will not include any mention of
rattlesnake — although I did taste
it. Once. One bite. Looks almost
as ugly on a plate as it does lurking
behind a cactus. It doesn’t taste as
awful z: I expected, but it is str-
ingy and full of bones.

This first recipe was given to me
by a young guy called Jason, one
of the bartenders at the beautiful
Pointe at Squaw Peak resort. He
swears that it’s sensational.

Jason’s White Enchiladas
8 flour tortillas (these are sold here
in packages of 12, 12°’ size) I think
that the ones he referred to might
be the 8’’ ones, so trim to fit.
2 whole chicken breasts, steamed,
boned and skinned
1 onion, finely diced
Y green pepper, diced
6 oz. tin mild green chilis, diced
1¥; cups grated Monteray Jack
cheese, divided
¥% tin chicken broth, undiluted
1 cup sour cream
Ya tsp ground coriander
1 tbsp butter
1 tbsp flour
salt and pepper

Dice chicken and combine with
onion, pepper and chilis. Add %
cup cheese (reserve the rest for
topping).

Prepare sauce by heating the
chicken broth and stirring in sour
cream and coriander. Thicken with
the butter and flour mixed into a
paste. Season with salt and pepper.

Spoon some of the sauce into
mixed chicken and vegetables. Fill
tortilias and roll up, tucking in the
ends. Place seam-side down in a
greased casserole. Cover with the
remaining sauce and top with re-
-maining cheese.

TL suggested to Jason that [’d be
inclined to sprinkle chopped olives
on top and he agreed that it would
look, and taste, just fine.

Anyway, bake it at 350° until
bubbly — about 35 minutes.

This next recipe came from a
lady in a kitchen shop selling a
package of mixed beans — 16 oz.

— and spices for $4.79! I'd no
more pay that for dried beans than

I'd serve rattlesnake for Brian’s
break fast!

Here’s the secret of getting the
same effect for a fraction of the
cost.

(large) or a Dutch oven with a tight

lid.
1 Ib. dried beans - make a mixture Page 37

of colorful ones from your bulk
food supplier, White (navy) beans,

See Cook

Real Pork and Beans
This is ideal for a crockpot

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