Northwest NEWS

March 27, 2000

Home & Garden

Dining In

Mary T's Green Chili Enchiladas

(from Mary Trefethen)
   2 lbs. boneless chicken breast, cooked and shredded
   4 Tbsp. unsalted butter
   1 large white onion, chopped
   1 lb. fresh or frozen spinach, chopped and cooked
   3 c. sour cream (yogurt may be substituted for a lower fat recipe)
   2 4-oz. cans of chopped green chilies
   1 tsp. of ground cumin
   1/4 c. milk
   1/2 c. spinach water
   12 tortillas (8")
   6 oz. grated Monterey Jack cheese (2 c.)

   Melt butter in skillet and sauté onion about 5 min. Steam spinach saving 1/2 c. water. Combine onion, spinach, sour cream, chilies, cumin, spinach water, and milk. Mix well. In another bowl, combine 1/2 of this mixture with chicken and half of the cheese. Lightly butter a 13" x 9" casserole. Place tortillas in oven to warm (3 minutes). Remove tortillas and fill each with equal parts of filling. Place rolled side down in casserole in one layer. Cover with the rest of the cheese and top with the remaining mixture. Bake 30-40 minutes at 350 degrees or until cheese is bubbly. Makes 10 fat enchiladas or 12 skinny ones.

Salad Nicoise

   1 box (9 oz.) frozen cut green beans
   1 head green leaf lettuce
   1 can (16 oz.) whole potatoes, drained
   1 can (6-1/8 oz.) tuna packed in water, drained
   2 tomatoes cut into wedges
   1/3 c. Greek or black olives
   1/3 c. Caesar salad dressing

   Cook green beans according to package directions. Drain and rinse under cold water to cool; drain well. Arrange lettuce leaves on serving platter. Arrange beans, potatoes, tuna, tomatoes, and olives in separate piles on lettuce. Drizzle dressing over salad. Makes 4 servings.

Red Pepper-Dill Swiss Fondue

   1-1/2 c. (about 6 oz.) shredded Swiss cheese
   1-1/2 c. (about 6 oz.) shredded domestic or Gouda cheese
   1/4 c. (about 1 oz.) grated Parmesan cheese
   2 1/2 Tbsp. corn starch
   1 c. diced red pepper.
   2 Tbsp. butter
   1 c. vegetable or chicken broth
   1 c. milk
   1/4 c. lemon juice
   2 Tbsp. fresh dill, chopped, or 2 Tbsp. dried dill weed
   1/8 tsp. ground nutmeg
   Salt and ground white pepper to taste
For dipping:
   Assorted filled ravioli prepared according to package direction, drained

   In a medium sized bowl, toss the cheese with the cornstarch. In a medium-size heavy-bottomed saucepan, cook the red pepper in butter over medium heat for 2 to 3 minutes. Add the broth and milk and heat until barely simmering. Stir in the lemon juice. Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the dill, nutmeg, salt, and pepper. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately. Serves 14.

Caesar Salad Beef Burgers and Garlic Crostini

   1-1/2 lb. ground chuck
   3 cloves garlic, minced
   1 tsp. salt
   1/2 tsp. pepper
   Salt and pepper
   4 romaine lettuce leaves
   1/4 c. freshly shaved or grated Parmesan cheese
Garlic Crostini:
   8 slices sourdough bread (about 4 x 3 x 1/2-inch)
   Extra virgin olive oil
   2 large cloves garlic, cut lengthwise into quarters

   Combine ground beef, minced garlic, 1 tsp. salt, and 1/2 tsp. pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 3/4-inch thick patties, shaping to fit the bread slices. Place patties on grid over medium ash-covered coals. Grill, uncovered, 13-15 minutes to medium (160 F) doneness, until not pink in center and juices show no pink in color, turning occasionally. Season with salt and pepper, as desired. Meanwhile, brush both sides of bread slices lightly with oil. Place bread around outer edge of grid. Grill a few minutes until lightly toasted, turning once. Remove bread slices from grid. Rub both sides of each slice with a garlic quarter. Place one lettuce leaf on four of the bread slices; top each with a burger. Sprinkle evenly with cheese; cover with remaining bread slices.