From: WWS <wschmidt@tyler.net>
Newsgroups: alt.fan.tom-servo
Subject: Cinco de Maya Recipes
Date: Sat, 05 May 2001 21:48:35 -0500
Organization: WWCD
Message-ID: <3AF4BB83.E879DC50@tyler.net>
MY CINCO DE MAYO SUPPER:
Take 4 avocados, very ripe. Peel and mash in a large mixing bowl. Whip
with a Braun hand held blender. Add one 32 oz bottle of Salsa (medium
or hot, depending on your palette) Whip that in as well, you will have
an absolutely perfect guacomole. Tostito's 100% white corn restaurant
style chips are the best, imho.
Next, Fajitas! Seasoned chicken strips are easy to buy. Need some
flautas (or tortillas). Corn is more authentic, but I like flour.
Veggies: saute some thin sliced onions, tomatoes, and bell peppers
together. Add some seasonings too them while you saute. Adding
some salsa while you're sauteeing is a decent short cut. I like
to add garlic, too. Then make your fajita with a flauta, some
veggies, some grated cheese, some chicken strips, add some sour
cream and some guacomole. You've got a chicken fajita wrap!
Tamales make a great snack food on a day like today. Probably not
many of you can find the homemade ones in the corn husk wrapping.
Too bad!
And then I did top it off with some chicken enchiladas. I bought
these at the store, didn't make them myself. I couldn't resist
the GARIBALDI name on them!
Oh, and of course, the key to the entire meal - Corona! With
a slice of lime, of course!
--
_________________________________________________________WWS_____________
Now this was a supper worth writing about.
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