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
* •