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Super Sunday spotlight

Taste buds of two cities

January 27, 2009
By Mary Ann Menendez - Staff Writer

Perhaps it is because two cities beginning with the letter "P" have been thrust into the proverbial limelight of Super Sunday 2009 for Super Bowl XLIII, that I am featuring two recipes favoring the flair of the regions where the two metropolitan areas are located.

Or, perhaps it is because both regions the steel town in Southwestern Pennsylvania and the dry, Douthwest city in Arizona are as different as night and day in geography, climate, industry, history and food preferences.

Whatever the reason, here are two recipes showcasing the taste buds of two cities.

While I like to think the Pittsburgh recipe is printed first due to the alphabetic order in the journalism realm, we all know it is because those whom I love are loyal to the "Black and Gold" for forever and a day!

Pittsburgh Potatoes

4 cups diced potato

1/4 cup chopped onion

1 teaspoon salt

2 tablespoons chopped pimiento, drained

4 tablespoons butter, melted, divided

3 tablespoons flour

2 cups milk

8 ounces shredded American process cheese

Salt and pepper, to taste

1/2 cup soft breadcrumbs

Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento. Combine 3 tablespoons of butter with 3 tablespoons flour in a saucepan over low heat, stirring until smooth and bubbly. Gradually add milk and stir in cheese. Continue cooking and stirring until thickened and smooth. Taste and add salt and pepper, if needed. Pour cheese sauce over potato mixture; spoon into a 2-quart baking dish. Toss bread crumbs with remaining 1 tablespoon butter; sprinkle over casserole. Bake at 350 degrees for 20 to 30 minutes.

Phoenix Enchiladas

Vegetable shortening

1 (16 ounce) jar enchilada sauce

12 corn tortillas

1 cup onion, peeled and chopped

3 cups cheese, grated (cheddar or Monterey Jack)

1 and one-half cups green olives, pitted and chopped

Lettuce, shredded

Heat enchilada sauce or chili gravy in a skillet. Cook slowly about 10 minutes and set aside, but keep hot until needed. Heat fat in another frying pan. Fry one tortilla at a time, turning over several times to make it hot and flexible. Dip into hot chili gravy. Place flat on a dish and sprinkle onions, cheese and olives across center. Roll and arrange in a serving dish; keep hot. When all tortillas are prepared, sprinkle with more cheese, onions, olives and shredded lettuce; serve hot with any remaining sauce on the side.



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