The Cleveland Advocate (Cleveland, Tex.), Vol. 63, No. 94, Ed. 1 Wednesday, November 24, 1982 Page: 28 of 32
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Page 12 - Section C, CLEVELAND AER ATE, Wed., Nov. 24, 1982
of
of
Foreign
Foods
hSPAMISH FOOD
Good Cooks
Appreciate
Good cooks deserve
Eating Out
Buy your parts here
BoyelFs Restaurant
CHICKEN
ENCHILADAS
by Tena Quinn
1 C milk
1 Tbls. salt
2 Tbls. sugar
SALSA -
by Sandy Lopez
2 whole tomatoes
Brown sausage,
onions and green pep-
per at 375 degrees
about 10 minutes.
Add macaroni,
tomatoes. sour
cream, milk and
seasonings Bring to
boil, cover and sim-
mer at 250 degrees
bottom of casserole
dish. Pour the green
chilies over the but-
ter Pour grated
cheese over this. Mix
together well, 3 eggs,
MEXICAN SALAD
by Jaye Barrow
1 can Ranch-Style
beans, drained
Fischer's Auto Parts
909 N. Wellington Cleveland 592-8701
ters
. .. , to
taste. Makes about 1
C. and will keen in the
refrigerator aoout 1
we^k.
CARNE CON CHILE
Y QUESO
(Meat with Jalepenos
and Cheese)
by Sandy Lopez
t lb. tenderized round
steak,'diced
A4 of an onion, diced
2' whole tomatoes,
diced
Boil for'15 min-
utes, drain water.
Blend tomatoes and
MEXICAN
LUNCHEON
by Christine Burkett
I lb bulk sausage
1 C diced onions
1 C. diced green pep
per
2 C. elbow macaroni
1 lb can tomatoes
1 C. dairy sour'cream
to ride in cars
that run good!
4 C. tortilla chips
3 or 4 C chicken
1 can cream
chicken soup
1 can cream
mushroom soup
1 (4 oz.) can green
-• Bisquick. Pour over
mixture in pan; Bake
for 35 minutes at 350
degrees.
TACOS STUFFED
WITH CHEESE AND
BEANS
by Marie Milliorn
12 taco shells
1 C. prepared ,taeo
sauce (available in
most markets)
2 C, canned kidney
beans
2 C. cheddar cheese,
shredded
1 small onion,
chopped
1 small tomato,
592-2601 Hwy. 59 South Cleveland 592-0551
; Salt pork chops
and brown in hot oil.
Place chops in baking
dish, sprinkle rice
around chops. Com
bine water, tomatoe
sauce, taco seasoning
and 1 Tsp. talt, pour
over chops and rice
Cover tightly and
bake at 350 degrees 1
hour. Remove cover
sprinkle with cheese
and top with bell pep
per rings Cover and
bake 15 more
minutes
‘2 medium onion
2 hot peppers
‘•( water
pinch of salt
Grind pepper,
tomato, onion ano
peppers in food chop-
Ber using a fine
lade. Add water and
salt. Bring to a boil
and simmer 1 minute
More hot
, may be
for 20-30 minutes, or
until macaroni is
tender 8 servings
PORK CHOPS
MEX1CANA
by Chris Vien
6 pork chops
■U C rice
1 ‘2 C. water
1 (8 oz ) can tomatoe
sauce
1 package taco
seasoning
1 Tsp. salt
■2 C, grated cheddar
cheese
green bell pepper
rings
1 Tsp. chili powder
4 Tsp. minced onion
pinch of garlic
powder
U Tsp Tabasco
sauce
1 C chicken broth
Heat until bubbl- -
ing. Grease a 9x13
casserole dish. Line
bottom of dish with
chips; layer chicken
mixture and chips.
Top witft 8 ounces
sharp .cheddar
cheese
MEXICAN TAC OS
by Jacy Barrow
2 Tbsp salad oil
1*2 lbs ground beef
1 onjon, chopped
*2 green pepper,
chopped
1 Tsp Ac cent -
I12 Tsp. salt ~
1/8 Tsp. pepper
112 Tsp chili powder
1 can (15 oz.) tomato
sauce .
12 taco shells
1 C. shredded lettuce
1 tomato, chopped
■2 C. shredded Ched-
dar cheese
Heat oil in large
skillet Add ground
beef, onoin and green
pepper and cook until
beef is browned and
onion is tender, but
not brown Add
Ac’cent, salt, pepper,
chili powder and to-
mato sauce; cook, un-
covered, over low
heat for 30 minutes,
stirring occasionally.
Spoon not mixture in-
to taco shells and top
with shredded let-
,tuce, chopped tomato
and cheese.
WHITE SMASH
by Helen South
12 flour tortillas
12 oz. Monterrey Jack
cheese w/ jalapenos
cooking oil
3 Tbsp, butter
3 Tbsp, flour
1 C. milk
$
1 C sour cream
1 8 oz. jar picante
sauce
Fry tortillas in
oil until soft. Slice
cheese short ways.
Put 2 slices on each
tortilla Roll cheese
into tortillas, en-
chilada style Place
into greased baking
dish, 13x9x2. Make
white sauce Melt
butter, stir in flour,
salt and pepper. Stir
to bubbly. Add milk.
Stir constantly until
medium thick. Re-
move from fire.: Add
sour cream. Whip un-
til smooth, put one
Tsp. picante’-sauce
over tortilla Pour
picante sauce on top
of white sauce Bake
at 300 degrees for 20
to 30 minutes.
MEXICAN
PICADILU)
by Aaron Monk
1 lb’ground beef
1 green pepper,
Preheat oven to
350 degrees. In a shal-
low baking dish,
place the taco shells
side by side and layer
with the beans, onion,
tomato and top with
the shredded cheese.
Dribble the taco
sauce over the shells
and place in a pre-
heated oven until the
cheese is hot and bub-
bly.
CHILI PICANTE
SAUCE
by Bill Barrow
sweet bell pepper
C. chopped onion
4 head lettuce
(large)
1 C. grated cheese
13 oz. pkg. com chips
Catalina dressing
Drain beans,
combine with oniori.
Add lettuce broken
into bite size pieces,
grated cheese ana
com chips broken in-
to small pieces. Add
dressing; toss and
serve.
1 onion, chopped ■ ...
1 can tomatdes, plus
* liquid
C, raisins
. ' l ean kidney beans ‘
■iC green olives,,
chopped
Salt and pepper to
taste
'2 Tsp Oregano
2 Tbls. chili powder •
•4-6 C. cooked rice
Ina -large skil-
let, saute onion until
golden Add beef and
cook until it loses its
color; Add tomatoes
arid their liquid,
green pepper,, then
raisins, beans and
olives Add salt, and
pepper, oregano and
chili powder Simmer
gently for 40 minutes,
stirring occasionally
-- and making certain
the mixture does not .
become too dry . Add
water if needed
GREEN CHILIES
CASSEROLE
by Vivian Kelley
'2 C butter
1 can green chilies,
chopped and drained
8 oz. Monterey Jack
cheese, grated
1C Bisquick
3 eggs
2 C milk
Melt butter in
3-4 jalepenos. fresh
(if desired), chopped
salt and pepper to
taste
Vi Tsp. garlic powder
Vz Tsp. ground com-
inos .
1 C. grated monterey
jack or mozzarella
cheese
Brown meat in 1
Tbls. of oil. drain ac-
cumulated grease.
Add onions, jale-
Vjpenos, tomatoes
and spices. Simmer
until mixture cooks
down to desired con-
sistency. Add 1 cup
water and, cook
another 10 minutes.
Add 1 cup grated
monterey jack cheese
or mozzarella cheese
‘ until the cheese
, mplts. Serve with hot
com or flour tortillas.
Note: AU above in-
gredients may be
purchased at the lo-
cal Mexican food
stands!
CRISPY
ENCHILADA
CASSEROLE
by Katy Tullack
C. sharp cheese,
Bring Her Heft1
For Fine Family Dining.
and
Cleveland Inn
2 C. sharp cheese,
grated
1 can (15 oz.) chili
with beans ,
1 small can tomato
paste
12 C. water
2 Tbls. minqed onion
1 pkg. (6 ot.-). corn
chips
1 C. sour cream
1 can C. 1 en-
chilada sauce
Combine ity C.
grated cheese, en-
chilada sauce , chili,
tomato paste, water,
onion and all but one
cup of the corn chips.
Pour into lightly
... greased oblong bak-
ing dish. Bake un-
covered at 375 de
grees for 30 minutes.
Spread some cream
over top, sprinkle
with l/i C. cheese
Make a circle of the
remaining com chips
around edge. Bake an
additional 5 minutes’-’
Serves six.
us custom make that
Christmas (Centerpiece
or a beautiful Holiday
< reath you've always wanted
Flowers & Plants
63)(>olev Center 592-9130
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Alexander, Annie. The Cleveland Advocate (Cleveland, Tex.), Vol. 63, No. 94, Ed. 1 Wednesday, November 24, 1982, newspaper, November 24, 1982; Cleveland, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1190223/m1/28/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Austin Memorial Library.