Picture next to it of what it’s supposed to look like. I don’t think I’d eat this, lol. They had such weird recipes back in the day.
icephoenix821
*Image Transcription: Newspaper Clipping*
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Salad Acapulco and spare ribs or chicken #Plan a Mexican-style barbecue party The sun is shining, the breezes are pleasant and the garden is in full bloom. All nature is beckoning — come to the great outdoors. What better time for an open-air barbecue? Invite a few congenial friends, get a fine fire going in the grill and prepare to enjoy good food under the summer’s blue skies.
A barbecue starring the sunny flavors of Mexico will spark your dinner guests’ appetites. Baste chicken or spare ribs as they cook with South of the Border Barbecue Sauce. Developed by home economists of Rosarita Mexican Foods Co., the sauce features spices with just a hint of peppery heat. (Those who like it hot can adjust the seasoning accordingly.) Salad Acapulco is a perfect accompaniment. It’s a vegetable salad with a surprise dressing based on avocado, a Mexican favorite. Instead of bread, serve corn tortillas, heated according to package directions, with butter. Rosarita frozen or refrigerated stone-ground corn tortillas are available in supermarkets. Pitchers of lemonade or iced tea will complete the all fresco meal.
##SOUTH OF THE BORDER BARBECUE SAUCE (About 2¾ cups)
1 can (8 oz.) Rosarita Sauce for Tacos ¾ cup catsup ¼ cup each Worcestershire sauce, red wine vinegar, lemon juice and honey 1 teaspoon chili powder ½ teaspoon dry mustard 1 teaspoon each freshly ground black pepper and onion powder 1 teaspoon (or more to taste) Rosarita Hot Sauce
Combine ingredients in small saucepan and bring to a boil. Cool. Use as a basting sauce for spare ribs or chicken during last 15 minutes of grilling. Bring remaining sauce to table. Note: South of the Border Barbecue Sauce will keep for several days if covered and refrigerated.
##SALAD ACAPULCO (4-6 Servings)
**Dressing:**
1 avocado, peeled, seeded and cut into chunks ½ cup sour cream ½ cup Rosarita Enchilada Sauce 1 clove garlic, minced 1½ tablespoons lemon juice ½ teaspoon salt Fresh ground black pepper to taste
**Salad**
1 can (15¼ oz.) red kidney beans, drained 2 medium tomatoes, peeled, sealed, chopped and drained 1 small cucumber, peeled, seeded and chopped 1 small red onion, sliced thin, separated into rings 1 small green pepper, seeded and chopped 2 cups shredded lettuce ½ cup salad oil 4 Rosarita Frozen or Refrigerated Stone Ground Corn Tortillas
For dressing, puree avocado with sour cream in container of blender or food processor. Add remaining ingredients; blend until dressing is smooth and creamy.
For salad, combine all ingredients except oil and tortillas. Cut tortillas into thin strips. Heat oil in a large skillet and add tortillas strips, cooking and stirring until tortillas are golden brown. Drain on paper towels. Just before serving, toss salad vegetables with dressing. Top with crisp tortilla strips.
lifeuncommon
I mean, that doesn’t sound too bad. I was expecting the worst.
4 Comments
https://imgur.com/a/lJYgcQA
Picture next to it of what it’s supposed to look like. I don’t think I’d eat this, lol. They had such weird recipes back in the day.
*Image Transcription: Newspaper Clipping*
—
Salad Acapulco and spare ribs or chicken
#Plan a Mexican-style barbecue party
The sun is shining, the breezes are pleasant and the garden is in full bloom. All nature is beckoning — come to the great outdoors. What better time for an open-air barbecue? Invite a few congenial friends, get a fine fire going in the grill and prepare to enjoy good food under the summer’s blue skies.
A barbecue starring the sunny flavors of Mexico will spark your dinner guests’ appetites. Baste chicken or spare ribs as they cook with South of the Border Barbecue Sauce. Developed by home economists of Rosarita Mexican Foods Co., the sauce features spices with just a hint of peppery heat. (Those who like it hot can adjust the seasoning accordingly.) Salad Acapulco is a perfect accompaniment. It’s a vegetable salad with a surprise dressing based on avocado, a Mexican favorite. Instead of bread, serve corn tortillas, heated according to package directions, with butter. Rosarita frozen or refrigerated stone-ground corn tortillas are available in supermarkets. Pitchers of lemonade or iced tea will complete the all fresco meal.
##SOUTH OF THE BORDER BARBECUE SAUCE
(About 2¾ cups)
1 can (8 oz.) Rosarita Sauce for Tacos
¾ cup catsup
¼ cup each Worcestershire sauce, red wine vinegar, lemon juice and honey
1 teaspoon chili powder
½ teaspoon dry mustard
1 teaspoon each freshly ground black pepper and onion powder
1 teaspoon (or more to taste) Rosarita Hot Sauce
Combine ingredients in small saucepan and bring to a boil. Cool. Use as a basting sauce for spare ribs or chicken during last 15 minutes of grilling. Bring remaining sauce to table. Note: South of the Border Barbecue Sauce will keep for several days if covered and refrigerated.
##SALAD ACAPULCO
(4-6 Servings)
**Dressing:**
1 avocado, peeled, seeded and cut into chunks
½ cup sour cream
½ cup Rosarita Enchilada Sauce
1 clove garlic, minced
1½ tablespoons lemon juice
½ teaspoon salt
Fresh ground black pepper to taste
**Salad**
1 can (15¼ oz.) red kidney beans, drained
2 medium tomatoes, peeled, sealed, chopped and drained
1 small cucumber, peeled, seeded and chopped
1 small red onion, sliced thin, separated into rings
1 small green pepper, seeded and chopped
2 cups shredded lettuce
½ cup salad oil
4 Rosarita Frozen or Refrigerated Stone Ground Corn Tortillas
For dressing, puree avocado with sour cream in container of blender or food processor. Add remaining ingredients; blend until dressing is smooth and creamy.
For salad, combine all ingredients except oil and tortillas. Cut tortillas into thin strips. Heat oil in a large skillet and add tortillas strips, cooking and stirring until tortillas are golden brown. Drain on paper towels. Just before serving, toss salad vegetables with dressing. Top with crisp tortilla strips.
I mean, that doesn’t sound too bad. I was expecting the worst.
Brought to you by Rosarita Brand !