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Movie star turned food
maven Paul Newman is now
in the cookbook business.
Following are some recipes
from his "Savory and Sassy"
brochure.
••110.
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_1 L
Orchard-12 Plaza • 27885 Orchard Lake Road at 12 Mile • 553-2165
Hours: Monday-Saturday 9 to 9; Sunday 11-6
Rd
ERIMLAUGUSL14119.0
Brochure Features
Salsa Recipes
BOB MORI
313) 336-9204)-
Find It All In
The Jewish News
Classifieds
Call 354-5959
CHEDDAR CHEESE
PUFFS
Puffs:
1 cup water
6 Tbsp. butter, cut in
pieces
1 tsp. salt
Pepper, to taste
Nutmeg (optional)
1 cup all-purpose flour
4 large eggs
1 cup + 3 Tbsp. finely
grated Swiss or
Cheddar cheese
Filling:
1 11-oz. jar salsa
12 oz. cream cheese
Preheat oven to 425 °. In a
heavy 2-quart saucepan,
place water, butter, salt, pep-
per and nutmeg. When butter
has melted and water is boil-
ing, remove from heat and,
with a wooden spoon, beat in
flour all at once. If mixture
does not form a ball and leave
the sides of pan clean, return
to medium heat beating vig-
orously for a minute or two.
Remove from heat and beat in
eggs, one at a time, until each
egg is thoroughly blended.
Beat in 1 cup of the cheese.
Place in a pastry bag with V2
inch tip and form 1 inch by 1
inch rounds on 2 greased bak-
ing sheets. Brush tops with
beaten egg and sprinkle on
remaining cheese. Bake for 20
to 25 minutes, or until golden
and crisp; turn off oven.
Pierce each puff with a knife
and return to cooling oven for
10 minutes to dry out. Re-
move and coat.
Drain approximately Y4 cup
of liquid from salsa. Mix re-
maining salsa with cream
cheese and spoon filling into
puffs. Makes 36 appetizers.
LAYERED AVOCADO
SALSA DIP
2 ripe avocados, peeled &
pitted
Juice of 1 lemon or lime
Salt, to taste
1 11-oz. jar salsa
1 cup sour cream (or
light sour cream)
1 cup shredded Cheddar
cheese
1 cup shredded Monterey
Jack Cheese
15-18 pitted black olives,
chopped
1 bunch scallions,
chopped
1 cup chopped tomatoes
Mash avocados with juice
and salt. Spread in bottom of
61/2 inch by 101/2 inch by 2 inch -
glass serving dish. Mix salsa
with sour cream and spread
over avocado. Sprinkle
cheeses, olives, scallions and
tomatoes over top of salsa
mixture. Serve with corn
chips. Can be prepared the -
day before. Serves 8.
CHILAQUILES
1/2 cup vegetable oil
12 6-inch corn tortillas,
cut into 2 inch strips
3 cups salsa
30 large pitted black
olives, halved
1 cup sour cream (light
or no-fat)
11/2 cups (6 oz.) grated
Jack cheese
Heat oven to 350°. Oil a 13
inch by 9 inch baking pan. In
large non-stick skillet, heat
oil over medium-high heat.
Add tortilla strips in batches
and cook, turning once, until
slightly crisp, 30 to 60 sec-
onds. Drain on paper towels.
Repeat with remaining tor-
tilla strips.
Place Y3 of tortilla strips on
bottom of prepared pan. Top
t with V3 salsa, 1/3 of olives, 1/2 of
sour cream, and Y3 of cheese.
Repeat, making three layers,
ending with cheese. Bake un-
til heated through, 30-35
minutes. Serve immediately.
Serves 8 to 10.
SALSA FRITTATA
ITALIANA
Egg Mixture:
6 eggs, beaten
1 Tbsp. cream
1 Tbsp. grated Parmesan
salt & pepper to taste
1 Tbsp. olive oil
Topping:
1 11-oz jar salsa
1/2 cup sliced, canned
mushrooms
1 Tbsp. grated Parmesan
1/2 cup shredded
Mozzarella
Mix eggs, cream, Parmesan
cheese, salt and pepper. Heat
oil in 9" cast iron skillet, add
egg mixture and cook on low
heat until mixture is soft on
top. Remove from heat.
Preheat broiler. Spread
salsa over eggs. Top with
mushrooms and cheeses.
Place skillet under broiler un-
til cheese has melted, about
1-2 minutes. Cut into wedges
to serve. Serves 4.
cE"