47

The Great
Cover Up

ket are usually quite firm, and
need to ripen at room tempera-
ture for a few days or until
they "give" slightly when
gently pressed. Once ripe, they
should be refrigerated to pre-
vent spoilage, and used as soon
as possible. They should not be
peeled until just before they
are used, or the flesh may
darken. (When an avocado is
ripe, the skin will usually peel
off quite easily.)

1

/—

•

• 2 large, ripe avocados
• 2 tablespoons fresh lime juice
(from about 1 lime)
• 1 3 to 4-ounce can chopped green
chilies, drained
• 2 tablespoons grated onion
• 1 teaspoon finely chopped fresh
garlic (or to taste)
• 1/2 to 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
(or to taste)
• 1 large, ripe tomato, cored and
diced

To Serve:

• Tortilla chips or corn chips, for
dipping

Peel the avocados and
remove the large central seed
from each. Dice the avo-
cados; then mash them with
a fork. Add all the remaining
ingredients except the
tomato, and mix well. Gent-
ly stir in the tomato.
Or, if using a food pro-
cessor, peel and seed the
avocados as above. Cut them
into chunks, and put them in-
to the bowl of a food proces-
sor fitted with the steel
blade. Add the remaining
ingredients except the
tomato, and pulse-process
until all the ingredients are
mixed and form a very coarse
puree. (Do not process until
smooth.) Add the diced
tomato, and pulse-process
only once or twice more, just
until the tomato is mixed in.
Chill the guacamole, cov-
ered, until serving time. (If
desired, it may be removed
from the refrigerator a short
while ahead, and served at
room temperature.) Serve
with chips for dipping.

CHILI CON QUESO

The recipe for this Tex-Mex
dip is from my book The
Jewish Holiday Cookbook.- An
International Collection of
Recipes and Customs (Times
Books). It makes a perfect
snack, buffet, or party dish,
and it takes only a few minutes
to prepare. This chunky cheese
"fondue" was a big hit at the
recent Howard County Jewish
Heritage Day.

• 1 pound Cheddar, Longhorn, or
Monterey Jack cheese, shredded
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil or
vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 16-ounce can tomatoes, includ-
ing juice, finely chopped
• 1 3- to 4-ounce can chopped green
chilies

CUSTOM WINDOW
TREATMENT

• 1/4 cup chopped, ripe (black) olives
(optional)

To Serve:

• Aluminum 1" Horizontal Blinds

• Corn chips, nacho chips, or
broken taco pieces

Toss the cheese with the
flour, and set it aside momen-
tarily. In a large saucepan,
over medium-high heat, heat
the oil; then cook the onion and
garlic, stirring, until they are
very tender but not browned.
Add the tomatoes with their
juice and the chilies. Heat,
while stirring, until the sauce
boils. Gradually add the
shredded cheese, stirring con-
stantly. Continue to stir over
medium to medium-high heat
for 5 to 10 minutes or until the
cheese is completely melted
and smooth, and the mixture
just comes to a boil. Stir in the
olives (if used). Remove the
mixture from the heat, and let
it cool, stirring occasionally,
about 5 minutes, so it can
thicken slightly. Serve the
warm chili con queso in a chaf-
ing dish, fondue pot, or deep
bowl, with your choice of ac-
companiments for dipping.
Makes about 4 1/2 cups.

• Wood 1" & 2" Horizontal Blinds

• Vertical Blinds

• Pleated Shades

• Woven Woods

• New 1/2" Aluminum and Wood
Micro-Blinds

The Great Cover - Up

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-

BLACK BEANS AND
RICE CASSEROLE

This dairy casserole is an old
family favorite that I change
slightly almost every time I
make it. The casserole makes
a hearty main dish and pro-
vides plenty of high quality
protein from the combination
of beans and brown rice as well
as the cheeses. It is also high
in many other nutrients and
fiber.

• 1 16-ounce can black beans
• 2 cups cooked brown (or white)
rice
• 1 small onion, grated or finely
minced
• 1 to 2 garlic cloves, fincely minced
• 1 15-ounce container ricotta
cheese
• 1 3- to 4-ounce can chopped green
chilies, drained
• 8 ounces sharp Cheddar cheese,
grated

In one bowl, combine the
beans, rice, onion and garlic. In
another bowl, stir the ricotta
until softened, and mix in the
chilies. (It the ricotta is very
stiff and dry, stir in a few
tablespoons of milk or yogurt.)
Grease or coat with nonstick
cooking spray a 10-inch square
(or equivalent) casserole.
Spoon a third of the bean mix-
ture into the bottom. Spread
half of the ricotta mixture on
top, and sprinkle with a third
of the Cheddar. Repeat the lay-
ering once. Then top with the
remaining bean mixture and
finally the remaining Cheddar.
Bake the uncovered casserole
in a preheated 350 degree oven
for 40 to 45 minutes or until
hot and bubbly. Makes 4 to 5
servings.

© 1986, Gloria Kaufer Greene.

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