Menu Page 19

(Meal for 6)

CHICKEN CHALUPAS

SALSA

CHILIES CON QUESO

TORTILLA CHIPS

SPIRITED BREAD PUDDING

SUGGESTED BEVERAGES - Iced Tea, Cold Beer, Sangria

MARKET LIST:

CHICKEN CHALUPAS:

Chalupa shells or 10-inch flour tortillas

2 cans (16-ounces each) refried beans

2 tomatoes

1 bunch green onions

2 avocados

1 head lettuce

1 carton (8-ounces) sour cream

2 packages (1.25 ounces each) taco seasoning mix

1 can (6-ounces) pitted ripe olives

Chicken (this recipe calls for 3 cups cooked chicken. You

may buy a chicken to cook, buy frozen cooked chicken

already diced and ready to use, or use leftover cooked

chicken)

SALSA:

1 can tomato sauce (6-ounces)

3 bunches green onions

1 large can whole tomatoes

1 can green chili sauce or hot green sauce

CHILIES CON QUESO:

1 small box process American cheese (recipe requires

8-ounces)

1 can (6-ounces) tomato paste

1 can (4-ounces) green chilies

1 onion

1 green pepper

TORTILLA CHIPS

SPIRITED BREAD PUDDING:

1 small loaf French bread

1 small carton vanilla ice cream

Milk (recipe requires 3 cups)

Irish whiskey

Rum

Brandy

BEVERAGES (If needed)

RECIPES

ƒCHICKEN CHALUPAS

Package commercial chalupa shells or 6 (10-inch) flour

tortillas

2 cans refried beans (16-ounces each)

2 tomatoes, chopped

6 green onions, chopped

2 avocados, peeled and chopped

1/2 head lettuce, shredded

Sour cream

Picante sauce (if you do not use the Salsa below)

2 cups water

2 packages (1.25 ounces each) taco seasoning mix

3 cups cooked chicken, cubed

1 can (6-ounces) ripe-pitted olives, drained and sliced

If you use flour tortillas, fry, one at a time in 1/4 inch

oil (375 degrees) for 30 seconds on each side or until crisp

and golden brown. Drain on paper towels.

Combine water and taco seasoning in skillet. Stir well and

bring to a boil. Reduce heat and simmer 5 minutes, stir

occasionally. Add chicken and olives. Simmer 3 minutes

more.

Spread each chalupa shell with beans. Then with chicken

mixture followed by tomatoes, onions, avocados and if

desired, sour cream and/or Salsa or Picante Sauce.

Makes 6 servings.

ƒSALSA

1 can tomato sauce

3 bunches green onions, chopped

1 large can whole tomatoes

1 can green chili sauce ( or hot green sauce )

1 to 2 teaspoons cumino ( cumin )

Salt and pepper

2 ounces vinegar

Mix together and refrigerate in covered bowl. Serve

chilled.

Good with corn chips or as sauce for meats, tacos, etc.

ƒCHILIES CON QUESO

1/2 pound process American cheese, cut into 1/2 inch cubes

1 6-ounce can tomato paste

1 cup water

1 4-ounce can diced green chilies

1/2 minced onion

1/4 cup chopped green pepper

2 teaspoons lemon juice

1/4 teaspoon Tabasco

Tortilla or corn chips

In a medium saucepan, melt cheese over low heat. In bowl,

combine remaining ingredients except chips. Stir into

melted cheese.

Serve in fondue pot or chafing dish to keep cheese soft.

Serve with tortilla or corn chips.

Makes 1 quart.

(This may be made in microwave. Spray microwave-safe dish

(1 quart size) with cooking spray. Place cheese in dish,

microwave on high for 3 minutes. Stir. If needed, return

to microwave until cheese melts. Add remaining ingredients

except, chips to cheese.)

ƒSPIRITED BREAD PUDDING

1/2 pound French bread, cubed

2 cups milk

1/2 cup sugar

1 tablespoon vanilla

1 teaspoon cinnamon

1/4 teaspoon nutmeg

5 eggs, beaten

ƒWhiskey Sauce

2 cups vanilla ice cream

1 cup milk

]/2 cup Irish whiskey

1/4 cup rum

1/4 cup brandy

Preheat oven to 375 degrees.

Butter a 2-quart casserole or baking pan and spread the

bread cubes evenly in the pan.

Scald the milk. Mix the milk, sugar, vanilla, cinnamon,

nutmeg and beaten eggs.

Pour milk mixture over the bread cubes and squish the bread

so all the cubes are soaked. The mixture will not cover the

bread but should moisten all of it.

Bake 30 minutes or until set.

While the pudding bakes, mix all the ingredients for the

whiskey sauce in a blender. Blend until smooth.

Serve pudding warm with the whiskey sauce.

This makes 6 generous servings, so leftovers can be served

for breakfast, as the pudding isn't sweet. Again, hold the

sauce in the morning.

SUGGESTED ORDER OF PREPARATION:

Salsa needs to chill. You may prepare it the day before or

earlier in the day. It takes about 10 minutes to assemble

and needs to chill at least 2 hours.

About 45 minutes before mealtime, assemble pudding. It

takes 30 minutes to bake. While it is baking, prepare

whiskey sauce and the rest of the meal.

If you use chalupa shells, heat according to packages

directions or place in microwave for 45 seconds. I also

heat chips this way - they are crisper and fresher tasting.

Prepare ingredients for chalupas. This will take about 15

minutes.

Prepare Queso by either stove or microwave method. This

should be done while you are also preparing the Chalupas.

This is meal the is great anytime of the year. Have

everyone help you - it's fun and will take next to no time

to prepare!