2 (16-oz.) pkgs. won-ton skins
Guacamole, page 174
Chile salsa
In a large skillet, heat 2 inches of oil to 375F (190C). Place 1 heaping teaspoonful of the meat mixture in lower corner of each won-ton skin. Fold point of won-ton skin up over filling, then fold corners in. Moisten top corner with water and roll skin into a cylinder. Repeat with remaining meat filling.
Lower several rolls at a time into hot oil. Fry 3 to 4 minutes or until golden brown, turning if necessary to brown evenly. Drain on paper towels. Serve with guacamole and salsa. Makes 120 mini-chimis.
If preparing ahead, cool and place in freezer containers. Cover and freeze up to 3 months. To serve, thaw and place in a single layer on baking sheets. Preheat oven to 375F (290C): bake rolls 10 to 15 minutes.
WON TONS
An Oriental snack that will get rave reviews at your party.
Sweet & Sour Sauce, below
2 cups CUBED PORK MIX, page 47, thawed, shredded
1/4 teaspoon grated fresh ginger
2 tablespoons finely sliced green onion
2 teaspoons soy sauce
1 (16-oz.) pkg. won-ton skins Oil for deep-frying
Sweet & Sour Sauce
2 tablespoons cornstarch
1-1/4 cups pineapple juice
2 tablespoons white vinegar
1/3 cup brown sugar, packed
1/4 cup ketchup
1 tablespoon soy sauce
Prepare Sweet & Sour Sauce; keep warm. Combine PORK MIX, ginger, onion and soy sauce. Place 1 teaspoon of mixture in center of each won-ton skin. Moisten edges with water. Fold diagonally. Press edges to seal.
Pour oil 2 inches deep in a deep fryer or medium saucepan. Heat oil to 375F (290C). Carefully lower won tons into hot oil. Cook 30 seconds on each side until crisp and golden brown. Drain on paper towels. Serve with Sweet & Sour Sauce. Makes 60 won tons.
Sweet & Sour Sauce
In saucepan, combine cornstarch and 1/4 cup pineapple juice until smooth. Stir in remaining juice and remaining ingredients. Cook and stir until smooth and slightly thickened.
1. Remove meat cubes from mix. Shred meat by pulling apart with 2 forks.
2. Spoon filling onto skins. Moisten edges. Fold diagonally. Pinch to seal.
MEXICAN DELIGHT
Begin your next fiesta with this winning Southwest combination.
1 (30-oz.) can refried beans
2 cups ALL-PURPOSE GROUND MEAT MIX, page 38, thawed
1 (4-oz.) can diced or chopped green chiles
3 cups shredded Monterey Jack cheese (12 oz.)
1 (7-oz.) can green-chile salsa
1 avocado, peeled, pitted, mashed, or 1 (7.5-oz.) pkg. frozen avocado dip, thawed
1 cup dairy sour cream
1 cup pitted ripe olives, for garnish
1 (10-oz.) pkg. corn chips
Preheat oven to 400F (205C). Lightly butter a 13” x 9” baking dish. Spread refried beans in bottom of dish. Spread ALL-PURPOSE GROUND MEAT MIX evenly over beans. Sprinkle chiles over meat mixture. Sprinkle with cheese. Drizzle green-chile salsa over cheese.
Bake about 30 minutes in preheated oven until hot and bubbly. Remove from oven.
Spoon avocado or avocado dip onto center of casserole. Spoon sour cream in a circle around avocado. Arrange olives on sour cream and avocado. Tuck about 1/3 of the corn chips around edge of dish with points up. Serve with remaining corn chips. Makes 10 to 12 appetizer servings.
BIG SOFT PRETZELS
For a great snack try these with a cool drink.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX, page 17
1 egg, beaten
About 2 tablespoons coarse salt
Preheat oven to 425F (220C). Lightly grease 2 large baking sheets. In a bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. Roll dough into ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzels. For sticks, cut dough into 5- to 6-inch lengths. Place on prepared baking sheets. Brush with beaten egg and sprinkle with salt. Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to 15 large pretzels.
1. Place ropes of dough on cookie sheets to form a circle and twist the ends twice.
2. Lay the twisted ends of the dough across the circle and press to seal.
SOUPS & SALADS
A new addition to our soup line is Pasta e Fagioli. A salad and hot French bread add the finishing touches to this “down-home” meal. Also try our hearty Calico Bean Soup—it’s a meal in a bowl. Our soups are great “tummy warmers” for the winter months, but don’t reserve them for only one season. Enjoy soup any time of the year. Most can be prepared ahead and reheated in a jiffy. Best-Ever Minestrone Soup and New England Clam Chowder make frequent appearances at the table.
Master basic white sauce and all its variations with WHITE SAUCE MIX. Be creative in preparing your own homemade soups and sauces with it. WHITE SAUCE MIX is one of the few mixes that requires refrigeration for storage.
Gayle’s Chicken Salad is a beautiful main dish for lunch or supper. To make a special presentation serve in a scooped-out melon, as pictured, or pineapple shell.
You must try Oriental Chicken Noodle Salad, an interesting blend of textures and flavors. Even though the combination of ingredients sounds unusual, this recipe will become a favorite for you as it is for us.
Be sure to look at the variety of recipes for delicious salad dressings.
CORN-TORTILLA CHICKEN SOUP
This recipe is quite spicy. If you prefer, reduce the chili powder.
1 medium onion, chopped
2 or 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano leaves
1 bay leaf
10 cups regular-strength chicken broth
1 (8-oz.) can tomato sauce
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups CHICKEN MIX, page 39, thawed
2 cups fresh corn kernels or frozen corn, thawed
Fresh cilantro, chopped, garnish, if desired
Sour cream, garnish
Unsalted tortilla chips, garnish
Heat
