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Fall Color Report

Somethin' Good is Always Cookin' (Recipes)

Salsa Sopes

Salsa Sopas
1 pkg. (18 oz.) prepared polenta
2 tablespoons canola oil
1 can (15 oz.) Ortega black beans, rinsed and drained
1¼ cups, plus 1 tablespoon Ortega Thick and Chunky Medium Salsa
1 tablespoon, plus 2 teaspoons Ortega Thick and Smooth Taco Sauce (to taste: mild, medium, hot)
½ cup sour cream
1 tablespoon lime juice
1 cup shredded cheese

Slice polenta in half. Slice each half into six rounds, about ½-inch thick, so you have 12 rounds total.

Heat oil in large nonstick skillet over medium-high heat. Gently slide each polenta round into hot oil, using spatula. Fry for 5 minutes per side or until golden brown and cooked through. Remove from oil and drain on paper towel-lined sheet tray.

In a medium bowl, combine beans, salsa and 2 teaspoons taco sauce. Mash beans with fork.

In a small bowl, combine sour cream, remaining taco sauce and lime juice, and mix until well-blended.

Spread 2 tablespoons mashed black beans on top of a fried polenta round. Top with a pinch of shredded lettuce and about 1 tablespoon salsa, and drizzle with some sour cream mixture.


Drusilla's Health and Wellness Recipes
Asparagus Breakfast Frittata

1 cup new potatoes, coarsely chopped
1 cup water
3 pound asparagus spears cut into 1-inch pieces
4 whole eggs plus 3 egg whites or 12 cups egg substitute
¼ cup fat-free milk
1 tablespoon fresh rosemary, chopped
c teaspoon black pepper and a pinch of salt
2 teaspoons olive oil
1 small onion, thinly sliced, rings separated
1 clove garlic, minced
a cup crumbled basil-tomato feta cheese
1 medium tomato, seeded and chopped

Preheat broiler. Boil potatoes in water 10 minutes, add the asparagus; return to boil. Cook 5 minutes. Drain vegetables.

Meanwhile, beat together the eggs, milk, rosemary, pepper and salt. Set aside. In a 10-inch broiler-proof skillet heat olive oil; add onions and garlic, cook until tender. Stir in potatoes and asparagus.

Pour egg mixture into the skillet over vegetables. Cook over medium heat. As mixture sets, run a spatula around the edge. Lift and tilt skillet so the uncooked egg flows underneath. Sprinkle with the feta cheese.

Place the skillet under the hot broiler, broil about 1 minute or until the top is set. Sprinkle with tomato. Cut into 4 wedges. Yield: 4 servings.

Nutrition Facts: 130 calories, 7g total fat, 250mg sodium, 8g carbohydrate, 2g dietary fiber, 10g protein

Handy Hints

How to avoid chile pepper irritation

Wear rubber gloves or even small plastic bags over your hands. Don't touch your face or rub your eyes while handling hot peppers. Slit the chile lengthwise, rinse under running water, remove and discard stem, membranes and seeds. Chop or slice as directed in recipe. Wash hands and utensils thoroughly with hot, soapy water afterward. If your mouth is on fire, try a spoonful of sugar or a bit of salt and lime juice. The heat of a chile lasts six minutes before it dissipates.

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