mem@sii.UUCP (Mark Mallett) (01/14/84)
b <zaaaaaaaaaaap> This article combines three "treat" suggestions that I mentioned in the last article. They are all too simple to be considered real recipes; nevertheless I think they are worth sharing. To make natchos: obtain a package of tortilla chips (Doritos will do), some taco sauce, and your favorite cheese (cheddar, mozarella, anything). Dump some chips on a baking pan, drip as much taco sauce on as you want, and grate the cheese over this (it takes more cheese that you might think). Broil it for just a couple of minutes (I use a toaster oven), and it is ready. Not very inventive, admittedly, but good. Another "treat": get a package of *whole* fresh mushrooms and a small pack of sausage (ala Jimmy Dean). Remove the stems from as many mushrooms as you want, so that it leaves a hole in the mushroom cap. Fill the cap with sausage material scooped out of the sausage roll. Lay each of these sausage-side-up on a baking pan; broil them in an oven (again, a toaster-oven) for 5-10 minutes, until the sausage is obviously cooked. As a last stage, you can remove them at the end of the period, put a slice of cheese on each one (American, surprisingly, works), and put them back in the oven until the cheese melts. You can't eat more that a couple of these (oddly rich), but they are good to serve. Something I do for dinner occasionally is to bake a potato. When it is done, I split it, mash it and butter it, and grate cheese on top of it. Stick this back in the oven for a bit and voila, a great potato. Bacon strips are also a good addition. I usually consider this a meal in itself; the exception is to eat it with swordfish. Mark E. Mallett decvax!sii!mem
root@zehntel.UUCP (01/26/84)
#R:sii:-38600:zinfandel:4300043:000:326 zinfandel!berry Jan 24 11:03:00 1984 Note to 'natcho' recipe: 'Nacho' has no 't' in it. Also, Dorito's will NOT do, at least to my taste. I always make fresh tortilla chips in my deep fryer. Of course, you need to be able to buy or make fresh tortillas to be able to do this...... Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900
scotth@azure.UUCP (Scott Herzinger) (02/01/84)
regarding Dorito's not being acceptable for nachos: right on! But for those of us who have neither the time nor want to take the trouble (to say nothing of the equipment) for deep frying, here are a couple of suggestions for suitable substitutes (in order of my preference): 1- Some Mexican restaurants will sell fresh fried tortilla chips by bagful. These restaurants are the ones that tend to have the best food, and the worst decor. I used to pay $1.00 for two grocery bags full when I was in college (about 1980-1). They were the best since they were fresh, and available without too much (or no salt). Look for the funky places, out-of-the-way, and you'll probably find a gold mine for chips. Of course, it doesn't hurt to ask to buy the chips as you're on your way out after buying other food... 2- Most coop and natural style neighborhood markets have good tortilla chips available in bulk. These are pretty good, not too much salt, none of the stuff that makes Dorito's gross, and make almost as good nachos as 1- above. Scott Herzinger ...!tektronix!teklds!scotth (ignore return address)
holt@parsec.UUCP (02/07/84)
#R:azure:-251500:parsec:34100003:000:258
parsec!holt Feb 6 16:45:00 1984
Or, if you live in Texas, just go to the corner grocery store. They will
almost certainly have plain, unsalted or plain, lightly salted corn
tortilla chips. Usually, two or three brands are available.
Dave Holt
{allegra,ihnp4,uiucdcs}!parsec!holt