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 : Football & Frito Pie
 BFy Angie Bridges
ootball is back! While I’d never
admit it to my husband, I’m thrilled
after such a long year. It signals those cooler temperatures are coming and that thought alone make me giddy with anticipation. As we tiptoe back into entertaining and hanging out, I encourage you all to invite a couple people over to your homes for some companionship and as my hubby likes to say, for gridiron grub. That brings me to this month’s topic: Frito Pie! The exact origins of the Frito pie are not totally clear, but the oldest known recipe was found published in a Frito Lay cookbook in the 1950’s.
I think you must be a Texan to truly love Frito pie the way so many from here do. For most of us, our earliest memories of it were from the little league ballparks where the nice people in the concession stands
would slice open the side of a small Fritos bag, ladle over a scoop of chili (no beans! That’s another argument altogether) over the chips, and a little shredded cheese and you’d be off on your merry little way. I can’t fib, I sort of lived for it.
Now as an adult, my love for Frito pie hasn’t diminished, I just jazz it up a little more (i.e.: candied jalapenos, different cheeses, and mustards-yum!) and sometimes even changing up the chili. A particular much-loved newcomer of ours and our friends is a Pork green chili Frito Pie and it’s a big hit every time we serve it so I’m sharing my recipe for it. Enjoy! Ciao for Now, Angie
Crockpot Pork Green Chili Frito Pie
You’ll Need: 3 lbs. pork roast diced, 1 medium white onion diced, 3 cloves of garlic minced, 1 can diced tomatoes (14.5 oz.), 2
(28 oz.) cans green chili enchilada sauce , 1 (16 oz or larger) jar salsa Verde (I always use Heredez brand-it’s widely available,) 1 (4.5 oz) can chopped green chiles, salt & pepper to taste, and a “slurry” of 2 TBS cornstarch mixed with 2TBS water. Fritos, and shredded cheese.
Directions: Trim pork and cube into bite sized pieces. In a skillet over medium high heat, season pork with salt & pepper and brown on all sides, Set aside. In a crockpot layer pork, and all other ingredients (except for cornstarch slurry), cover and cook on low for 6 hours. Then add slurry to chili and cover cook an additional 30 minutes and let it thicken. To serve-in a bowl layer Fritos, chili, and top with shredded cheese and any additional toppings like onion and jalapeno.
Angie Bridges is owner of Copa Wine Bar in Stone Oak along with her husband, Jeff Bridges. Angie is also the founder of the Taste of the Northside Fiesta event and is the original Queen of the Vine.
     Alamo Ranch/151 Business Association Welcomes Postal Hub & More With A Ribbon Cutting
Tough Enough To Last
    T he Alamo Ranch/151 Business Association welcomed, new Silver Member, Postal Hub & More, with
a ribbon cutting on August 27, 2021.
Postal Hub & More is an independently owned and operated packing, shipping, printing, and business services center located in the far west-side of San Antonio, TX. They are professionally trained experts and members of the San Antonio community who provide super-star customer care in a convenient, efficient, and
friendly environment.
They provide pack and ship service
through the United States Postal Service, FedEx, DHL, and Lone Star Overnight (LSO).
They also offer other services to include notary, computer rental, passport photos, document shredding, and much more!
They have the state-of-the-art equipment and training necessary to produce large prints. They can print a variety of formats for banners, flyers, signs, business cards, and posters.
They are located at 12370 Potranco Road, Suite 207, San Antonio, TX 78253. Any inquiries can be made by calling us at (210) 332-5538. They look forward to serving you!
They offer military, veterans, and dependents a 10% discount.
TBy Alissa Reinhard
here aren’t many things around your home that have a shelf life of nearly 40 years. But look outside.
Your deck can have that extensive lifespan. All it takes is proper cleaning and sealing techniques. The experts at Deck & Patio Care by Barry Hagendorf can get the job done.
All jobs start with proper cleaning procedures. Deck & Patio Care technicians will remove all items from your deck including patio furniture, potted plants, benches, etc. Because most older decks have been sealed before at one time or another, a stripping agent must be applied to the wood. Deck & Patio Care uses an environmentally-safe,biodegradable stripping agent on wood to remove that layer of old sealer, dirt, mildew and mold located directly below the sealer.
Once the stripping agent has been applied, Deck & Patio Care technicians will powerwash the deck, including railings and sides. After cleaning, an oxalic-based wood brightener is applied. The brightener neutralizes tannic acid in the wood.
Once the deck is dry, the sealing process
can begin. The deck is sprayed with Ready Seal, an oil-based penetrating sealer. Normally, the first application will penetrate 1/8-1/4 inch into the wood. As the deck continues to age, the sealer will slowly be pulled down into the wood.
To maintain the beauty of your deck and to ensure that it will be tough enough to last, resealing is recommended every 10-15 months after the previous seal. After the third year on this timeline, you can seal every other year.
The combination of procedures used at Deck & Patio Care have been generated through mix of decades of experience working on thousands of decks. Special stripping, brightening and resealing procedures are unique to Deck & Patio Care n everywhere. Get your beautiful outdoor space back today and ensure that it is tough enough to last. Call Deck & Patio Care at 210-822-9147.
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www.alamoranchhighlights.com
October 2021






























































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