andreaindc
Well-known member
Couldn't find green enchilada sauce, so I made my own. They were fantastic. Into the Keeper file with them. Thanks.
ISO: ISO Dawn_MO. I too made your Creamy Chicken Enchiladas tonight...
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andreaindc
Well-known member
Oh - one more thing... You recommended the Sunset Mexican Cookbook. What year do you have?
michael-in-phoenix
Well-known member
The cover art and the year are identical to the one I own, but the font is...
...a bit different. I'm confident that this is the same in content to mine. If I remember right, Dawn and I own the same one.
Michael
http://www.amazon.com/Mexican-Cook-Book-Classic-Contemporary/dp/0376024976/sr=8-6/qid=1161918258/ref=pd_bbs_sr_6/002-8082324-6658445?ie=UTF8&s=books
...a bit different. I'm confident that this is the same in content to mine. If I remember right, Dawn and I own the same one.
Michael
http://www.amazon.com/Mexican-Cook-Book-Classic-Contemporary/dp/0376024976/sr=8-6/qid=1161918258/ref=pd_bbs_sr_6/002-8082324-6658445?ie=UTF8&s=books
cynupstateny
Well-known member
I think I need Enchilada's Anonymous- I made them again yesterday!
Michael... the last time this was discussed I got confused because
most of the copies for sale don't have pictures, and I'm not sure how long the 1969 version ran. The 1977 edition still has the same cover as the 1969 I have. You mentioned that yours was 1989? Is the ISBN 0376024976? The best I can tell that's the last edition they printed.
most of the copies for sale don't have pictures, and I'm not sure how long the 1969 version ran. The 1977 edition still has the same cover as the 1969 I have. You mentioned that yours was 1989? Is the ISBN 0376024976? The best I can tell that's the last edition they printed.
michael-in-phoenix
Well-known member
That's the ISBN number I have as well. The Copyright says...
..."Copyright 1989, 1977, 1969". Above that it reads, "Second printing January 1990".
Hope that helps.
A few years ago I was browsing through one of those book sales where the company rents a huge vacant store and sells books for a month or two. I found my favorite Sunset Chinese Cookbook. This time it was in hardback, and had ALL references to "Sunset" removed! The text, pictures, etc., were identical to the Sunset paperback I'd had for years. I wonder if it was some kind of overseas shenanigan. I was tempted to alert the folks at Sunset, and probably should have, but I didn't.
Michael
..."Copyright 1989, 1977, 1969". Above that it reads, "Second printing January 1990".
Hope that helps.
A few years ago I was browsing through one of those book sales where the company rents a huge vacant store and sells books for a month or two. I found my favorite Sunset Chinese Cookbook. This time it was in hardback, and had ALL references to "Sunset" removed! The text, pictures, etc., were identical to the Sunset paperback I'd had for years. I wonder if it was some kind of overseas shenanigan. I was tempted to alert the folks at Sunset, and probably should have, but I didn't.
Michael
michael-in-phoenix
Well-known member
I'm heading for the kitchen right now to make a batch. We are coordinating...
...a fun event for our middle schoolers tonight, and we have 4 teachers helping us out. They can't get home in time to eat dinner and come back to school for the event, so I plan to have a tray of enchiladas and some mexican rice for them to munch on.
Good stuff!
Michael
...a fun event for our middle schoolers tonight, and we have 4 teachers helping us out. They can't get home in time to eat dinner and come back to school for the event, so I plan to have a tray of enchiladas and some mexican rice for them to munch on.
Good stuff!
Michael
dawn_mo
Well-known member
Here is another we like from this cookbook: REC: Sopa Seca de Fideo (vermicelli with vegetables)
* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta
Amount Measure Ingredient -- Preparation Method
8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese.
I find that I have to stir this occasionally to keep it from sticking or scorching.
You may be able to find the coiled vermicelli or uncoiled in your Mexican grocery section. I found the uncoiled, 8 ounce for $.25. They also had little stars and alphabets at the same price.
I am going to make this with the alphabet pasta for the kids. I make this instead of Mexican rice sometimes as a side dish.
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* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta
Amount Measure Ingredient -- Preparation Method
8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese.
I find that I have to stir this occasionally to keep it from sticking or scorching.
You may be able to find the coiled vermicelli or uncoiled in your Mexican grocery section. I found the uncoiled, 8 ounce for $.25. They also had little stars and alphabets at the same price.
I am going to make this with the alphabet pasta for the kids. I make this instead of Mexican rice sometimes as a side dish.
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andreaindc
Well-known member
Ang - do you like the ones that are thematically organized or the annuals?
andreaindc
Well-known member
Thanks, Dawn. Amazon thanks you and Michael too!
cynupstateny
Well-known member
How nice of you to do that, Michael- and to do such a terrific dish!
One of my first "gourmet" cookbooks was the Sunset Cookbook copyrighted 1960. Til then, I had
basics such as Betty Crocker, BH&G, Farm Journal, etc. The Sunset cookbook, being west coast oriented, was so different to me. I loved it and the pages are pretty splattered. I was a really messy cook in my early 20's!
basics such as Betty Crocker, BH&G, Farm Journal, etc. The Sunset cookbook, being west coast oriented, was so different to me. I loved it and the pages are pretty splattered. I was a really messy cook in my early 20's!