We have company coming on Friday. Here is the recipe for the main dish. We call it Spokavore's Delight.
- Corn Tortilla's from Deleon Foods
- Pinto Beans from Eastern Washington
Actually they are leftovers from a giant bag of Pinto Beans we bought at Costco last year, but Washington produces lots of Pinto Beans. URM has a great selection of dry beans from Washington that are processed in Moses Lake. In the year 2000 around 40% of the states dry edible beans were Pinto's, followed by 18% Garbanzos and 16% Pink.
- Winter Squash and Carrots from Siemer's Farm in Greenbluff
The carrots are available at Yoke's stores. It's too late to get the winter squash but make sure to put it on your list of things to stock up on next Fall. It's great stuff and you can buy it directly from the farm.
- Washington Onions
Washington ranks third in U.S. production of onions.
- Spokane's own Tulias Pasta Sauce
This is available at Yokes and Alberstons.
- Cougar Gold Cheese
This is available at the Bookie on the Spokane Riverfront campus of WSU. Cheese from the WSU creamery is the only cheddar type cheese produced on a large scale in our region. Go Cougs.
- Leftover roasted chicken from Rocky Ridge Ranch or leftover beef from Susie David's Cattle Co.
Available at the downtown Thursday market in the community building 1-4pm. Actually the leftovers are only available in our fridge.
- Homemade butter from Inland Northwest cream
- The last of our Cumin, Chili Powder, Salt, Cinnamon
Here are the instructions:
Saute' diced carrots, onions, and squash in butter until soft. Add cooked Pinto Beans, and season with salt, cumin, cinnamon and chili powder. Break 4-5 tortillas into pieces to form a layer on the bottom of a greased casserole pan. Spread layer of bean mixture, then shredded chicken/beef, pasta sauce, and finally cheese. Repeat layers. Bake at 350 degrees for 30 minutes.