HAYSTACKS AND TOSTADOS
Crispy Corn Chips (below), or Maria's Tortillas (below)
Seasoned Beans (below)
Chopped or shredded lettuce
Diced tomato
Finely diced onion
Chopped green onions
Salsa Ranchera (below) or Tomato Sauce (below)
Guacamole (below)
Chopped olives
For Haystacks, place Crispy Corn Chips on plates, then place remaining ingredients on top of chips, in the order given.
For Tostados, bake Maria's Tortillas at 250 F for about 15 minutes, or until crisp. Watch closely to prevent burning. Place remaining ingredients on top of tortillas, in the order given.
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CRISPY CORN CHIPS & PITA BREAD CHIPS
Crispy Corn Chips:
Corn tortillas
1 c. Water
1 T. salt or garlic salt
Cut each tortilla into about 6 wedges. Mix water and salt and place in a sprayer or shallow bowl. Lightly spray tortillas with salted water. Spread on a baking sheet and toast at 300 F until crispy.
Pita Bread Chips:
Whole wheat pita bread
Salted water
Separate top and bottom layers of pita bread and cut into pie-shaped wedges or cracker-sized pieces. Spray with salted water and place on a cookie sheet. Bake at 250 F for about 10 minutes, or until dry and crisp.
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SALSA RANCHERA
1 onion, chopped
1/2 C. chopped green pepper
1/4 C Chopped fresh parsley
2T Fresh cilantro, or 1 t dried cilantro (opt)
2 cloves garlic, minced
1/4 t ground cumin
1/4 t ground oregano
4C fresh or canned tomatoes, chopped
1 small can greed chilies, chopped (opt)
1-2 T fresh lime or lemon juice
Salt, to taste (opt)
combine all ingredients and mix well. Best if allowed to stand, refrigerated, for a few hours, to let the flavors blend. Keep refrigerated in an airtight container.
VARIATIONS: (1) Simmer first 7 ingredients in a small amount of water before combining with remaining ingredients; (2) Add 8 oz. can tomato sauce.
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TOMATO SAUCE
1 C fresh or canned tomatoes
1 carrot, scrubbed, cut in chunks
1 t honey or 2 pitted dates, minced
1 small onion, chopped
1/8 t salt
Pinch sweet basil
Pinch oregano
Blend first column of ingredients until desired consistency is obtained. Pour into a saucepan and add remaining ingredients. Simmer 15 minutes.
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GUACAMOLE
2 ripe avocados
2 T chooed tomato
1 T fresh lemon juice
2 t chopped onion
1/2 t salt
Garlic powder, to taste
Blend or mash avocados until smooth. Stir in remaining ingredients. Keep refrigerated in an airtight container. Use within 24 hours.
TIP: When storing in refrigerator, cover surface of Guacamole with a thin layer of lemon juice, to prevent browning. Pour off or stir in when ready to serve.
VARIATION: For salad dressing, add tomato or vegetable juice until desired consistency is obtained.
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