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About Sandy post. (Sandy, Oregon) 1938-current | View Entire Issue (June 3, 1982)
Cottage cheese is key to enchilada recipe g Î; south of the border cuisine, with its unique jyariety of ingredients and Stroking methods is appeal- Big. but equally appealing lL its casual character, which fits so well into a re la x e d West Coast fie In Mexican cuisine, the tortilla is the staple of life It may be steamed, fried, baked, rolled, stuffed, fold ed or served flat and in any form becomes the basic in gredient which a meal may built upon. Enchiladas con Queso is a light, satisfying adaption of a country Mexican red cottage cheese seasoned with green onions and rip** olives Cottage cheese, in addition to being moist and flavorful, is an excellent source of complete body building protein with fewer calories than most com mon " d ie t” foods Monterey Jack and green chilies are also added to the cheesy, or “queso ’ filling and rolled into each to r tilla enchilada, which is tradi tionally filled with queso fresco, a white, crumbly, moist cheese, homemade on almost every small ranch in Mexico The main ingredient in Enchiladas con Queso is creamy, white small-curd A tip for handling the to r tillas is to spoon the heated enchilada sauce over the to rtilla before fillin g to eliminate tearing in the hot sauce Also, experiment with the different varieties of fresh chilies. depending on the degree of “ heat" you like in your food The most popular are the Jalapenos, w hich vary from hot to very hot, and the Anaheim or California chilies, which are milder W henever using fresh chilies in such a dish, their skins should be charred Enchilada* con Queso is a light adaption oí a country red enchilada over a gas flame until they blister then peeled under running water, and the seeds and veins removed Garnish the Enchiladas with sour cream, a dash of salsa for added spice, and whenever available, cilan tro, also known as cor iander, fresh from the market The cilantro has a d e lig h tfu l, alm ost per- fumey flavor, that com plements the subtle flavors of the enchiladas. A perfect main course dish. Enchiladas con Queso is a calorie-controlled ap proach to Mexican cooking, w ith approxim ately 310 calories per serving A green salad or a salad of thinly sliced onions and oranges with an oil and vinegar dressing com plements the flavor and adds crunch to the texture of the meal, a June dairy month palate-pleaser Enchiladas Con Queso 1'a cups small curd cottage cheese l*z cups sh re d d e d Monterey Jack cheese *•» cup each sliced green onions and sliced ripe olives 2 cans green chilles 1 can (10 oz ) enchilada 6 (7-inch) corn tortillas Sour cream and salsa (op tionali Combine cottage cheese with 1 cup Monterey Jack cheese, green onions and olives, mix well Cut each green chili into 3 strips Heat enchilada sauce in skillet; dip each tortilla in sauce, heating until soft and pliable Place atxrut one-third cup cheese m ix ture on each tortilla Top with green chili strip and roll Place seam side down in an 11 x 7 inch baking dish Pour over remaining sauce, cover with foil Bake at 375 degrees F for 15 minutes.remove foil, top w ith rem aining >? cud Monterey Jack cheese return to over 5 minutes or until cheese melts Garnish with sour cream and salsa, if desired Makes 6 serv ing* Got a home im provem ent project in mind? . . . See Clackamas County Bank for financing at any of its three convenient offices! Member FDlC lender <22 CLACKAM AS C O l ’N T Bom Y BANK mno Sandy M t 5SOI OOJJ aooc Hoodland SZ23UJ , Lowest prices in town on meat, Here's How USDA CHOICE FULL CUT BONE IN ShwW »»»"’P " " " «I our S a v e r S h ield S p ec ia l •^•y .nd uM • , Card io pufch«) - *• «i VOM“«•"io»®’'*, -our «•»Oftl« profit»’«1 ,a* WESTERN FAMILY COTTAGE CHEESE 1 LB BOWL 'LEAN' NOT TO EXCEED 25% FAT — GROUND BEEF 51 with ont n u l o s * v f » shuio card O W I I OOOO thru iu m I »2 S a uer S h ie ld S pecial W ESTERN FAMILY PORK STEAK Si,” ?1 CUBE STEAK ?4 STEW BEEF 55" ?d USDA CHOICE FRESH AA LGE. EGGS DOZEN SHUR F L A V O R ^ ^ HALF G ALLO N VANILLA MJB 10 OUNCE JAR WITH O N I F i l li p S A W * S H lIlD C A *O O H M OOOO TH»IJ IU M ( »2 FIRST ONE S a u e r S h ield S p re ta i SWIFT'S PREM 12 OUNCE TIN FROZEN FOOD BUYS T as SMITE MESCA BANQUE T 8 OZ o* COCA-COLA • pack I * OUNCE •O T T lfS PIUS 01 POSIT HOMESTUI II OZ Sauer Shield S p re ta i N A B IS C O 99 ORE IDA »EG O * C RiNKif 12 PAC* 12 0 2 CAMMEO RITZ CRACKERS GREEN, RIPE MM RICH $ N O N DAIRY COFFEE RICH APPLI JUICE FISH STICKS FRUIT PIESX 12 PAC*. 12 OUNCE CANS MOUNTAIN »U8G CHIANTI NEC » »OSE ALMADEN IM O » ! I « 7 FRESH BUNCH | SPINACH nus ot» M « N N * SAAK* (U 8G CHAMPAGNE E PRICES EFFECTIVE JUNE 2-8, 1982 MEMBER OF UNITED GROCERS. INC S auer Shield Special M.D.W HITEORASST'D L im it 4 * 0 1 1 PACK ACT 39180 Pioneer in Sandy. 668-7418 rights reserved NEW Summer Hours 7 day* a week * •
