by Diane Sagers
CORRESPONDENT
We love our salsas and south-of-the-border flavors and this is the time of year to make the most of it. With fresh garden produce at our fingertips and canned goods available all year long, we can make some delightful dishes. They may not actually hail from Mexico, but they do satisfy a hankering for spicy dishes.
These recipes are fun and simple. The first two use the fresh produce that is so readily available at this time of year and they make great side dishes for other recipes. The others are main dishes -- good any time -- but they do taste delicious with fresh tomatoes, lettuce and the works.
Fiesta corn salad
1 can white corn
1 can yellow corn
1 diced very ripe avocado
1 pint grape tomatoes (halved)
4 scallions chopped or 1/2 cup green onion
Dressing:
1 tablespoon white wine vinegar
2 tablespoons olive oil
1/4 cup lime juice plus juice and pulp from one lime
1/2 cup cilantro
1/4 teaspoon salt and pepper to taste
Mix the first five ingredients, then toss with the dressing and serve. This salad makes a great accompaniment to soups or other south-of-the-border main dishes. It can also be a great dip for corn chips.
Tropical salsa
Chopped red, yellow and orange sweet peppers
3-4 scallions chopped
1 over-ripe banana
Handful of chopped cilantro
Salt to taste
Juice of one lime
Two tablespoons olive oil
One teaspoon of any type habanero pepper sauce
Chop up a ripe banana and coat with the juice of one fresh lime and olive oil. Toss with other veggies along with 1 tablespoon olive oil. Best served with lime corn chips, but other corn chips are also suitable.
Chili can be a crowd-pleaser at any time, but this recipe for white chili is colorful and very tasty. Make a double batch and freeze the rest for another day. Unexpected company in town? Stretch this dish by adding more beans and broth.
White chili
One bunch of scallions finely chopped
1/2 cup cilantro chopped (or more)
1 sweet yellow pepper or sweet orange pepper
1 rounded tablespoon cumin
1 rounded teaspoon sage
1 teaspoon ginger
1 teaspoon salt
3 cans white chicken meat (drained -- save broth) or equivalent meat and broth from cooked chicken breasts
2 to 3 cloves chopped garlic
2 jalapenos chopped (optional)
In a deep frying pan melt two tablespoons butter and sauté scallions, cilantro, and sweet pepper. Add cumin, sage, ginger, salt, chicken, garlic and jalapenos. Meanwhile prepare sauce:
Sauce:
3-4 tablespoons butter
1/2 cup flour
3/4 cup cream
Broth from canned chicken (above)
1 can chicken broth (additional)
1-2 cans Great Northern beans (drained)
1 pound bag frozen corn (rinsed)
In another deep pan, melt butter until bubbly, then whisk in flour while adding cream. Prepare until it becomes a thick paste. Add the broth from the canned chicken and additional can of chicken broth. Stir until lumps are gone. Add beans and frozen corn. Add chicken mixture to sauce and cook for about 15 more minutes on low.
The colorful salsa below comes from south of the border, but with a tropical twist. It is great with corn chips -- particularly with lime corn chips -- but it is also great on fish and salad.
Mexicali casserole
(Serves 8)
1 medium package Frito's Corn Chips -- divided
1 1/2 pounds hamburger -- browned and drained
1 medium onion -- chopped, cook with hamburger
1 8-ounce can tomato sauce
1 16-ounce can kidney beans -- drained and rinsed
1 package chili seasoning mix
1 16-ounce container sour cream
2 cups Colby Jack cheese -- grated
Preheat oven to 375 degrees. Grease or spray a 3-quart casserole or dripper cake pan. Put 1/2 package of Frito's in bottom of dish. Brown hamburger and onions. Drain and return to pan.
Add tomato sauce, kidney beans, and seasoning mix to meat. Mix well. Spoon meat mixture over Frito's. Spread sour cream over meat mixture. Sprinkle 1-2 cups cheese over sour cream.
Sprinkle remaining 1/2 package of Frito's over the top.
Bake 30 minutes.
Serve with fresh tomatoes, lettuce and salsa
Mock beef enchiladas
(Serves 8)
1 1/2 pounds hamburger
1/2 large green pepper -- chopped
1/2 large onion -- chopped
1 package chili seasoning mix
2 8-ounce cans tomato Sauce
1 8-ounce can water
2 cups Colby Jack cheese -- grated
12 6- to 8-inch flour tortillas
Preheat oven to 350 degrees. Grease a 9x13x2 pan. Set aside. Brown and drain hamburger, green pepper and onion. Drain. In a pie plate, mix chili seasoning mix, tomato sauce and water. Add 1 can tomato sauce mixture to meat, stir in. Dip tortillas one at a time into tomato sauce mixture.
Spoon 1/4-cup meat mixture onto 1 tortilla. Sprinkle on a little cheese. Roll up and arrange in 9x13x2 pan. Repeat with remaining tortillas and meat mixture. Pour remaining tomato sauce Mixture over the top. Sprinkle with the remaining cheese. Bake for 30 minutes.
Alternate options:
1. Ladle a small amount of sauce into bottom of pan. Roll up hamburger and cheese in tortillas, without dredging in sauce, and place on sauce in pan. Pour sauce over all and sprinkle with cheese. Bake.
2. Ladle a little sauce into pan. Cut up tortillas into 1-inch pieces. Sprinkle half of tortillas in pan. Layer on meat and 3/4 of cheese. Top with tortilla pieces, remaining sauce and cheese. Bake as above.
Mock chicken enchiladas
(Serves 8)
5 chicken breast halves -- cooked and cut up
1 pint heavy cream
1 can cream of chicken soup
3 cups Monterey Jack cheese -- grated and divided
1 10-count package flour tortillas
Preheat oven to 350 degrees. Grease or spray dripper pan. In a large sauce pan, mix cream, soup and 1 cup of cheese. Heat through until cheese is melted. Remove from heat.
Ladle a little sauce into pan. Sprinkle chicken and cheese in tortillas. Roll up and range in pan. Pour remaining sauce over the top. Sprinkle with remaining cheese. Cover with aluminum foil.
Bake for 45 minutes.
Serve green salad, tomato slices, sour cream, and salsa
Quick Mexican hamburger soup
1/4 pound hamburger -- browned and drained
1/4 teaspoon salt
Dash pepper
1 8-ounce can tomato sauce
1 medium carrot -- sliced
1 2-ounce can mushrooms -- drained
2 tablespoons onion -- chopped
1/2 teaspoon sugar
1/2 cup water
1/4 cup beef stock
Grated parmesan cheese (optional)
In a large sauce pan, brown and drain hamburger. Return to pan. Add salt and pepper. Add tomato sauce, carrots, mushrooms, onion and sugar.
Stir in water and beef stock. Bring to a boil. Reduce heat. Cover and simmer 30 minutes or until carrot is tender. Sprinkle parmesan cheese on each serving.
Serve with salsa and sour cream.