Saturday, March 25, 2017

Recipes by Mary Pickford: Enchiladas; Raspberry Jam Tarts

Mary Pickford's Enchiladas

Make a thin pancake dough with corn flour, fry in a pan with the following preparation: 1 smothered chopped onion, a few chili peppers, sliced radishes, green peppers and grated cheese. Now make the following Spanish sauce to cover the enchiladas, using 2 green peppers, 2 onions, 4 garlic cloves, all fried in butter; then add 1 pound of ground fried meat, browned, 1 can of strained tomato puree, 1 tablespoon of chili powder, 1 teaspoon Tabasco sauce and 1 cup of soup stock. Cook this all for one hour on a low flame.

Mary Pickford's Raspberry Jam Tarts

1/4 lb. pot cheese or cream cheese
1/4 lb. butter
1/4 lb. flour
Raspberry Jam

Mix into a dough then cut into very thin squares. Fill the center of each square with raspberry jam and then turn up the corners in envelope fashion. Bake in a moderate oven (350 degrees F.) until nicely browned.

"These are so simple to make that I often do them myself."

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