Hormel
Life- B etter Served'.
Cook a great roast without a great effort with HORMEL®
Refrigerated Entrees. In the refrigerated meat case. Visit hormel.com.
How can I
make a 4-hour
beef roast in
4 minutes?
€>2010
H o rm e l F o o d s , LLC
food MAD
FOR
PLA|
D
recipes
PICO DE GALLO SALSA
Health-focused Brittany says that carrot
and celery sticks may make the most
nutritious dippers fo r this zesty salsa. “But
tortilla chips are even better:”
START TO FINISH: 20 MIN.
2
medium tomatoes, finely chopped
2
Tbsp. finely chopped onion
2
Tbsp. snipped fresh cilantro
1
serrano chile pepper, seeded and
finely chopped
In a medium bowl combine tomatoes,
onion, cilantro, serrano chile pepper, and a
dash
sugar.
Cover; chill several hours.
EACH SERVING
3 cal, Ogfat, 0 mgchol, 1 mg
sodium, 1 g carbo, 0 g fiber, 0 gpro.
PULLED CHICKEN SANDWICHES
“ These full-flavored sandwiches are a
favorite at our house,” Rachel says. “Even
my picky son w ill eat two o f
them.”
PREP: 25 MIN. COOK: 7 MIN.
i
to 2-lb. purchased roasted
chicken
i
medium onion, cut in ’4-inch slices
1
Tbsp. olive oil
’/3
cup cider vinegar or white wine vinegar
’/2
cup tomato sauce
3
to 4 Tbsp. seeded and finely
chopped fresh red and/or green
serrano chile peppers
2
Tbsp. snipped fresh thyme
2
Tbsp. molasses
2
Tbsp. water
’/2
tsp. salt
6
kaiser rolls or hamburger buns, split
Bread-and-butter pickle slices or
sweet pickle slices
1. Cut the meat from the chicken, discard-
ing skin and bones. Use two forks or your
fingers to pull meat into shreds.
2
. In a large skillet cook onion in hot oil
over medium heat about 5 minutes or until
tender, stirring occasionally to separate
slices into rings. Add vinegar. Cook and stir
for
1
minute more.
3
. Stir in tomato sauce, serrano peppers,
thyme, molasses, the water, and salt. Bring
to boiling. Add the chicken, stirring gently
to coat. Heat through. Serve on split rolls
with pickles.
MAKES 6 SANDWICHES.
EACH SERVING
668 cal, 18gfat, 126 mgchol,
1,485 mg sodium, 76 g carbo, 3g fiber, 50 gpro.
210
SEPTEMBER 2010 BETTER HOMES AND GARDENS
