It never ceases to amaze me how a fairly benign post like “Which Future?” calling for a cooperative effort to reach a desired goal can devolve into a diatribe on the degradation of the planet by evil white people.
Let’s see if I can lighten things up with a little recipe from the past on a cold winter day.
Back in 1977, while I was in between careers, I took a job as a short order cook at Cafe Les Stace in Nevada City. (Located at the present day restaurant, Katarina’s.) The restaurant was owned by Cosa Mikiska and her daughters, Leslie and Stacy. (Hence the name, Les Stace.) It was a fun time, and I met many familiar names that still reside in town, although most have gone on to bigger and better things.
One of my favorite dishes from the menu was the Jalapeno Enchilada, which I still make at home today. I don’t care much for jalapenos, though, so I prefer to eliminate them from the recipe. I just think of the dish as Cosa’s Enchiladas.
Many people assumed that because they were covered with a green sauce, they must be made with avocados or tomatillos. After all these years, the true ingredients can finally be revealed. Here it is…
1 16oz. container of cottage cheese
1 4oz. can of diced green chiles
1 bunch green onions (chopped)
1 dozen green olives w/pimentos (chopped)
1 cup grated Jack Cheese
Jalapenos, if desired
This is the filling. Mix together and refrigerate to let the flavors mingle.
1 bunch, washed fresh spinach
1 can Cream of Mushroom soup (or Cream of Chicken Mushroom soup if you aren’t going vegetarian.)
Empty the soup into a blender and slowly add the spinach until thoroughly blended. Put the sauce in a pot and heat on low for about ten minutes.
Spoon the filling into a tortilla, cover with sauce and sprinkle with grated cheese. Either bake in the oven at 350 for about 20 minutes or in the microwave for a minute and a half. Should make four enchiladas.