From:           Kaye Sykes ,InterNet
  Subject:        RCPs: Old and Mexican?
 
Hi all,

Recently I was looking through a small cookbook my mother gave me.
It was published by the Gebhardt Chili Powder folks in 1935! 
Someone must have given it to her sometime after that, because
I'm sure, as a Kansas girl of 12, she hadn't yet discovered Mexican 
food in 1935.

I haven't tried either of these two recipes yet, but they intrigued 
me for one reason or another, so I thought I'd share them. I've never 
seen anything like the frozen vegetable recipe before, and I especially 
like the reference to freezing in a mechanical freezer - so new thing in 
1935 that you have to specify.

Also, the Papas Enchiladas / Pinked Potatoes struck me. I always
thought Enchiladas necessarily involved a filling of some sort rolled 
up in a (corn) tortilla. But no tortillas in sight here. The word 
Enchilada is not in my Spanish-English dictionary. Quick trips through 
my Mexican cookbooks (a couple from Kennedy and one from Ortiz) did not
shed any light. Can anybody explain why this recipe is called Enchiladas?

Enjoy!
Kaye

                   *  Exported from  MasterCook Mac  *

                       Ensalada de Verduras Heladas

Recipe By     : Mexican Cookery for American Homes (copyright 1935)
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican*                         Side dishes, salads*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           finely chopped celery
     1/2  cup           grated carrot
   2      tablespoons   finely chopped green pepper
     1/2  cup           salad dressing
     1/3  cup           whipping cream
     1/2  teaspoon      onion juice
   1      teaspoon      salt
   1      teaspoon      Gebhardt's Chili Powder

Mix vegetables with salad dressing. Whip cream until stiff, add 
seasonings and fold in the vegetable mixture. Turn into refrigerator 
tray and freeze in mechanical refrigerator or pack in mixture of 
one part salt to four of ice until salad is firm but not hard. Serve 
on lettuce.

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                   *  Exported from  MasterCook Mac  *

                    Papas Enchiladas (Pinked Potatoes)

Recipe By     : Mexican Cookery for American Homes (copyright 1935)
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican*                         Side dishes, salads*
                Side dishes, vegetables*

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    medium-sized potatoes
   4      slices        bacon
     1/3  cup           mild vinegar
   1      teaspoon      salt
   1      teaspoon      Gebhardt's Chili Powder

Boil potatoes until soft; peel and dice. Fry bacon until crisp and remove 
from skillet. Add vinegar, salt and chili powder to the bacon fat; add 
diced potatoes and heat thoroughly. Turn onto a heated platter, garnish 
with the crisp bacon. Serve hot.

\Note: this may also be served as a salad; add diced celery and minced 
parsley.

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