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Family Favorites
By Mrs. Don Kachtik
(Ed note: Mrs. Kachtik and her husband, Don are from
Rio Hondo, Tex., and have been living- in College Station
since September. Don has been attending A&M for four
years and is a senior horticulture major.)
My favorite meal is one that includes Mexican dishes. Having
lived as close to the Mexican boraker as Don «and I have, we learned to
like their food. Rio Hondo, our home town, is only 30 miles north of
the border.
The most common of all Mexican dishes are Tacos and Enchiladas.
If you are fond of Mexican food I have prepared a full course Mexican
dinner*.
Guacamole Salad
1 alvacado Teaspoon of cream or
V& cup chopped onion, mayonnaise to make
very fine „ creamier
Small amount of hot chili 3 tortillas
pepper if desired . 5
Mash your alvacados as you would potatoes and add onion and
other ingredients, mix well. Fry tortillas very crisp in fat or butter
and place them broken in half on either side of a salad plate. Place
the salad on the center of the plate covering the inside edges of the
tortillas. Guacamole salad is eaten on the tortilla very much
like you would eat cream cheese on crackers. This recipe should
serve three people.
Tacos
dozen tortillas 1 small onion
1 tomato % pound ground beef
1 small head of lettuce Chili powder to taste
Make a salad from lettuce, tomato and onion, salting to taste.
Next fry the ground beef (scramble it). Add chili powder to taste
and keep in separate containers. I fry tortillas in fat, but some prefer
to fry them in butter, first folding them in the middle and then dipping
them to fry either crisp or limber depending .on how you like to eat
them.
Fill three tortillas with the salad and the other three with the
meat mixture. Eat the tacos with your hands as you would a sand
wich.
Enchaladas
% dozen tortillas % pound ground beef
1 small onion 1 small can chili
% pound American cheese
Scramble ground beef, adding can of chili. Cube onions and grate
cheese. Leave each ingredient in separate containers. Dip tortillas
in fat only long enough to limber for rolling. Put a heaping teaspoon
of meat, onion and cheese in the tortilla and roll it cigarette fashion
about 1 Vz rolls. A toothpick will help to hold the roll in place. Place
enchaladas in the baking dish and spread remainder of ingredients
over the top of the rolls. Spread grated cheese on the top of this
and put in oven long enough to heat and melt cheese.
Thursday, November 18, 1954 THE BATTALION PageS
Dames Club Meets
Tuesday In YMCA
The Dames club will have a soc
ial evening Tuesday at 8 p.m. in
the south solarium of the YMCA.
Mrs. Dorothy Brown, club presi
dent, will be the hostess for the
meeting. Mrs. Brown has asked
that all Aggie wives are welcome
to attend the social.
The business meeting will be fol
lowed by canasta and bridge
games. Cookies and coffee will be
served.
Smiths Announce
Birth of Son
Mr. and Mrs. J. L. Smith have
announced the birth of their son
fiifiothy Duane Smith. Timothy
yas born at 12:30 a.m. Saturday,
Nov. 13 in the Bryan hospital, and
weighed 8% pounds at birth.
m save
YOUR
MONEY
O SAVE
YOUR
CLOTHES
CAMPUS
CLEANERS
When you pause ...moke it count... have a Coke
eOTTlED UNDER AUTHORITY Of THE COCA-COLA COMPANY 8Y
THE BRYAN COCA-COLA BOTTLING COMPANY
''Coke" is o registered irade-inork. © 1954, THE COCA COLA COMPANY
Bewely s Best
FLOUR
Fruit Cocktail
COFFEE
5
ib. bag
Admiration
NEX
Size 200
StokSey's
Size 303
1
2
5
boxes
3 Sr
4.. P W
Cans $ 1 00
87c
19c
MESH MEATS
FROM LOCAL SUPPLIES
PRODUCE
Direct From the Farmer’s Market
U.S. Good—Square Cut
SHOULDER ROAST
Place Your Order Now for Your
THANKSGIVING TURKEY
California Iceberg
LETTUCE
ib.
FROZEN FOODS
it heads l^c
Decker’s Tall-Korn
4—Birdseye Fishermen
FISH STICKS
Delicious
APPLE S
SLICED BACON
Ib. 419c
JO oz - Pkg. 49c
doz. 3 9c
Cello. Pack
CARROTS
Yeal
BRISKET STEW MEAT
ib. 19‘
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STRAWBERRIES
10 oz - pkg. 29c
^
jL for 19c
Pascal Green
C E U E R Y
stalk 9c
-
Heart ’O Texas
Birdseye
FRYERS
GREEN PEAS
GRANBERRYS
lb. 3 9c
2 19 oz. pkgs. 3 5 C
Ib. 20c
SOUTHSIDE FOOD MARKET
We Reserve The Right To Limit Quantities
Specials Starting 4 P. M. Thursday Through Wednesday, November 22nd, 23rd and 24th