The oldest-known recipe using Fritos brand corn chips in combination with chili was first published in the state of Texas in 1949. Word has it that a Mrs. Daisy Doolin, mother of Fritos founder Charles Doolin, was the inventor of this savory, filling dish, but some also believe that Mr. Doolin's secretary, Mary Livingston, may have also had a hand in creating the crunch heard round the world. By contrast, the Frito-Lay company credits the official Frito Pie recipe to Nell Morris, who joined the company in the 1950s, and who helped develop a company cookbook that included the Frito Pie recipe.
While controversy surrounds the invention of this late-night dish for the sometimes-inebriated masses, Frito Pie also stands on its own as an American icon of guilty pleasure food. And now you can make it yourself, The Flying Chef way.
1 or more individual snack-size bags of Frito brand corn chips.
Your favorite chili. I, of course, recommend my Crowd-Pleaser Chili. Find it HERE.
Cheddar cheese, shredded
Salsa of your choice
Set out all ingredients to let people choose toppings.
In a small bowl place bag of Fritos and slice open the top of each bag, which will become the "bowl."
Spoon chili onto chips, then add toppings. Don't be afraid to go crazy. After all, you're eating Fritos. Have fun. Crack open a cold beverage. Talk about the old days.
OK, it's July now, and Alaska's temperatures are rapidly approaching "hot," so this Japanese cucumber salad is a cool way to beat the heat. A few facts about cukes: There are quite a few different types (who knew?). Some are best for pickling, some for eating, and some are good for both. Look for cukes with descriptors like "burpless," or "slicers," meaning they are crunchy and light, and literally won't make you burp.
Find cucumbers at Alaska's farmers markets from now through September, or pick some up at your local grocery store. Just be sure the cukes are firm, not mushy (especially on the ends). Serve up this dish with fish (salmon and halibut, anyone?), or grilled meats. It's perfect for deckside dining.
1 cup rice wine vinegar
2 TBS of Nori (a Japanese seasoning) or 2 TBS white sesame seeds
1 TBS sesame oil
1 TBS sugar
1 tsp ground or crushed dried chill pepper (or to taste)
1 mason-type jar or plastic container. If using a traditional mason jar, the metal bands and lids are OK for use, otherwise, avoid any other metal.
Trim ends of the cucumbers, and slice in half. Then, slice cucumbers in half again, lengthwise. Slice that in thirds lengthwise. Now, one more time: slice the cucumber into thirds again, this time perpendicular so you end up with nice chunks.
Place cucumber chunks in mason jar.
Add remaining ingredients. Close the lid and shake to mix.
Leave in refrigerator overnight or up to four days.
Shake or invert the jar once in a while to infuse dressing around cucumbers.
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