- The Washington Times - Tuesday, June 24, 2003

Creamy Santa Fe cutlets are a breeze to make, understandably when the recipe comes from a cookbook titled, “Dinner’s On … 15 Minutes Away” (Filipacchi, 2003, $14.95 paperback).

The pork is sauteed and served with a sauce conjured from salsa, corn, sour cream and cilantro. Perfect side dishes would be tortillas with scallion butter and a salad of sliced cucumbers, halved cherry tomatoes and baby carrots.

The book offers “70 recipes that will save the day,” according to the subtitle, compiled by the editors of Woman’s Day magazine. That the recipes are quick and easy is only half the story; they are also nutritious and flavorful, and several can be made ahead, frozen and reheated.

Creamy Santa Fe cutlets

3 tablespoons all-purpose flour

teaspoon salt

⅛ teaspoon pepper

1 pound -inch-thick pork cutlets

3 teaspoons oil

cup salsa

cup frozen corn

cup water

cup reduced-fat sour cream

cup chopped cilantro

Accompaniments: green salad with sliced cucumber, halved cherry tomatoes and baby carrots.

Combine flour, salt and pepper; dredge pork cutlets in flour mixture.

Heat 2 teaspoons oil in a nonstick skillet.

Saute half the cutlets 1 minutes per side until cooked. Remove to a side plate. Repeat with remaining oil and cutlets. Cover to keep warm.

After removing cutlets from skillet, add salsa, frozen corn and water. Simmer 1 minute.

Off heat, stir in reduced-fat sour cream and chopped cilantro. Makes 4 servings.

Tortillas with scallion butter

2 tablespoons softened butter

1 tablespoon chopped scallions

teaspoon ground cumin

Pinch of salt

Pinch of pepper

4 taco-size flour tortillas

Mix butter, scallions, cumin, salt and pepper. Spread mixture on 1 side of tortillas; fold each tortilla in quarters.

Place on a microwave-safe plate; cover with wax paper and microwave 1 minute, until warm. The tortillas can also be heated in the oven.

Makes 4 servings.


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