Some Latin flavour in this week’s kitchen

Delicious fajita with fresh ingredients

Fajitta

Sliced peppers

Sliced onions

Sliced beef, or chicken

Diced tomatoes

Shredded lettuce

Shredded cheese

Tortillia Chips

Salsa

Saute’ peppers, onions and beef or chicken. Spice with a sprinkle of each basil, chili powder, salt, pepper, and oregano. Serve on plate with diced tomatoes, Shredded lettuce, and shredded cheese. Serve with sour cream, salsa and tortillia chips on the side.

Coconut Poundcake

Six Eggs

1 c. shortening

1/2 c. Margarine

3 c. sugar

1/2 tsp. Almond extract

1/2 tsp. Coconut extract

3 c. Flour

1 c. Milk

2 c. Coconut

Beat egg yolks with shortening and margarine. Gradually add sugar and extracts. Beat in flour alternately with milk. Add coconut.

Beat egg whites and fold into batter. Bake at 300 F. For three hours in greased tube pan.

Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.

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