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Page 18 – Section 1 – The Pagosa Springs SUN – PREVIEW – Thursday, August 8, 2013

A simple taste of Mexico Among fans of international cuisine, Mexican food has a fervent following. Delicious and flavorful, Mexican cuisine has established itself as a favorite among foodies and families alike. But in addition to its flavor, Mexican cuisine is beloved because it’s relatively easy to prepare. Those who want to bring a taste of Mexico into their kitchens without spending a lot of time doing so should consider the following recipe for Enchilada Casserole from Kelley Cleary Coffeen’s “200 Easy Mexican Recipes” (Robert Rose).

Enchilada Casserole Serves 6 24 6-inch corn tortillas, warmed 3 cups Green Enchilada Sauce (see below) 2 cups diced cooked chicken 3 cups shredded Monterey Jack or cheddar cheese 1 onion, diced 1 cup shredded lettuce 1/2 cup sliced black olives 1 tomato, seeded and diced 1. Preheat the oven to 350 F. 2. Place 6 tortillas in the bottom of a 13- by 9-inch glass baking dish, overlapping as necessary. Top with 1 cup of the sauce, spreading to the outer edges of tortillas. Top with half of the chicken and 1 cup of the cheese, spreading to the outer edges of the tortillas. Garnish with one-third of the onion. Layer 6 more tortillas, sauce,

the remaining chicken, and half each of the remaining cheese and onion. Top with 6 remaining tortillas and remaining sauce, cheese and onion. 3. Bake in preheated oven until golden brown, 30 to 40 minutes. Let stand for 5 to 8 minutes. Cut into 6 equal squares and serve on individual plates. Garnish with lettuce, olives and tomatoes.

Green Enchilada Sauce Makes 2 cups 1 tomato, seeded and diced 1 1/2 cups chopped roasted green chile peppers 2 cloves garlic, minced 1 cup chicken broth 2 tablespoons olive oil 1/4 cup all-purpose flour Kosher salt Freshly ground black pepper 1. In a large skillet, combine tomato, chiles, garlic, and broth and bring to a boil over mediumhigh heat. Reduce heat and bring to a gentle boil. Boil until vegetables are tender, 6 to 8 minutes. 2. In a small saucepan, heat oil over medium heat. Gradually stir in flour, creating a roux (a thick paste). Remove from heat. 3. Gradually stir roux into chile sauce over medium heat, whisking until smooth and thick, 6 to 8 minutes. Season with salt and pepper to taste. Serve immediately or let cool to room temperature. Transfer to an airtight container and refrigerate for up to 2 days.

Past n continued from previous page

The Chromo area settlements were along a major southern entrance to the county. An old road connected Pagosa Country with Tierra Amarilla, Abiquiu, Espanola, Santa Fe and the rest of the Territory of New Mexico. Another route entering Pagosa Country through the Chromo area came by way of Cumbres Pass and the San Louis Valley. Cumbres Pass opened circa 1877, long before the 1915 opening of Wolf Creek Pass. Barzillai Price and a relative, George Weisel, were the first settlers in the Chromo area. In fact, that settlement was first known as “Price,” and that was the name of its first post office, said to have been located about one-half mile east of the present post office. Price and Weisel came by wagon train from Nebraska to Pagosa Springs, probably by way of Cumbres Pass. After visiting Pagosa Springs and the fledgling Ignacio Indian Agency, Price and family homesteaded along the Navajo near Col. Broad’s toll gate. The location was a few miles east of

present Chromo where a bridge called Price Bridge remains to this day. The year was 1879. Broad, who lived in Chama, promised Price a mower, rake and twenty dollars a ton for hay if Price would settle on the Navajo and take care of traffic there. Army Engineer Lieutenant Ruffner who was stationed at Fort Garland in the San Luis Valley and surveyed the military site of Pagosa Springs and most of the passes across the Southern San Juan Mountains, spent a night with the Prices and told 70-yearold Will Price “many good fishing and hunting stories.” Ruffner had been many years with the Army in New Mexico and, by way of young Will, is probably the source of the story that Kit Carson had built a cabin along the Navajo while beaver trapping in the area.

TAXI &

airport shuttles

731-4081

The Weekly Crossword ACROSS 1 Reduce to rubble 5 Area within 10 That girl's 14 Sponsorship (var.) 15 Without warmth 16 October birthstone 17 Bee, to Andy 18 Sundae topping 19 Religious ceremony 20 Pull up stakes 22 Embellished 24 Academic period 26 Nervous swallow 27 Element named after Greek goddess of the moon 31 Lilo's pet 35 City map abbr. 36 Twist the top off 38 Lincoln Center offering 39 Like some excuses 41 Radio knob 43 Dubai dignitary 44 Take in, as a child 46 Unemotional 48 Part of rpm 49 Naysayer 51 Lineage 53 Anagram for "nail" 55 Hollandaise sauce ingredient 56 Waiting area 60 Man of the cloth 64 Road Runner sound 65 Slight amount 67 Brouhaha 68 Periscope part 69 Come to pass 70 Ball of yarn 71 Circular current 72 Roll back to zero

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Copyright 2013 by The Puzzle Syndicate

73 Get better, as a cut DOWN 1 Part of ROM 2 Shivery fever 3 Galvanizing metal 4 Monticello, for one 5 Typo 6 Frozen over 7 In ____ straits 8 Threw forcefully 9 Feverish malady 10 Sailor's jig 11 Grand in scale 12 Hourly charge 13 Husky's tow 21 Bill of fare 23 Singing voice 25 Slimy substance 27 Waldorf, e.g. 28 Steer clear of 29 Slot machine fruit 30 Tropical ray 32 Dangle a carrot

33 Colonial newsman 34 Fictional Potter 37 Flashy flower 40 Seizure disorder 42 1991 Denzel Washington film 45 Sign of sorrow 47 Spreadsheet unit 50 Mob-scene participant

52 Comedy routine 54 Herman's Hermits frontman 56 Up to the task 57 Can't do without 58 Look after 59 No ___, no fuss 61 Actor's gig 62 Notion 63 Monk's hood 66 Stage prompt

Answer to Last Week's Crossword C A R A T

A F I R E

T H I S

R A M P

S T E M

P O L E

R A D O N

P R I M A R A Y P P A C L U O T O L S E A T

S H A M T A L O C U L O U T H R A A N N T E A D B E A T A B A L O M Y R I A D E N A C Y P O U T A R C H C A C A E L A T

E N S U E M O U P N E D E L R U T D E O E

P R E F I X

R A M R A I D E O R L D D H E A C N O D R

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