INGREDIENTS

INSTRUCTIONS

Instructions follow: ****************** * THE BIG DIPPER *
****************** Just as the right wine can make a meal, the
ultimate success of a dip is dependent upon the dipper. Each recipe  in
each of the files contains the recommended pairings that will do  your
dips proud. The possibilities are endless, limited only by your
ingenuity and your taste buds.  To help you get started, I have
included this file and a few recipes and suggestions for dippers.
********* * CHIPS * ********* The age-old standard-bearers of  dipping,
chips are the frontline soldiers traditionally thrust  forward by those
armies of outstretched arms advancing on the dip  table. While I fell
that it would be somewhat disrespectful to  disparage the troops that
have seen the most action (and hence the  recipes for homemade potato
chips and tortilla chips), one need not  be limited by tradition. You
will also find recipes for preparing a  number of novel variations,
including elephant garlic chips,  butterflake biscuit chips, noodle
chips, and potato skins. You may  also want to try toasted bagel chips.
Just cut a bagel into slices,  as thin as possible, and toast them
until golden brown. EASY-TO-MAKE  HOMEMADE POTATO CHIPS: Scrub 6 to 7
medium potatoes (about 2 pounds)  under cold running water and peel, if
desired. Slice the potatoes as  thinly as possible, (thin enough to see
through). As you proceed,  place the slices in a bowl of cold water to
remove the starch. The  water will turn white. Drain and refill the
bowl, repeating this  until the water remains clear. Drain and let the
potatoes dry. Fill a  heavy skillet or saucepan halfway with vegetable
oil or melted  vegetable shortening and cook over medium heat until the
oil  crackles. Place the potato slice into the hot oil, a few at a time
being careful not to overcrowd the pan.  When the potatoes are brown
on both sides, 4 to 6 minutes, remove from the pan and drain on paper
towels. Sprinkle with salt, if desired. Makes about 180 chips, or
enough for about 3 cups of dip. ****************** * Tortilla Chips *
****************** These dippers can be made from either flour or  corn
tortillas. Corn tortillas are the more familiar breed, from  which the
dippers served with salsa in Mexican restaurants are made.  Cut them
into either triangular chips or small strips. Fried flour  tortillas
will hold up better in the larger chip form, have a  stronger, deep
fried taste, more like a toastada. Cut the tortilla  into thin strips
(12 to 16 per tortilla) or into triangles (8 per  tortilla). Fill a
heavy skillet halfway with vegetable oil or melted  vegetable
shortening and cook over medium heat until the oil  crackles. Put the
tortilla strips or triangles into the hot oil a few  at a time. Watch
carefully, as they fry very quickly (about 30  seconds). When brown on
both sides, remove from the pan and drain on  paper towels. 10 whole
tortillas make enough chips for about 1 1/2  cups of dip. EDIBLE
TORTILLA BASKETS: A tortilla basket will lend  flair to your dip table
and set off a Mexican dip nicely. Fill a  heavy skillet halfway with
vegetable oil or melted vegetable  shortening and cook over medium heat
until the oil crackles. Have  read an empty 1-lb coffee can (washed,
free of grounds and very  thoroughly dried). Place the tortilla in the
hot oil, being careful  of spattering. Protecting your hand with an
oven mitt, grasp the  coffee can with tongs, position it over the
center of the submerged  tortilla, and lower onto the tortilla.
Continue to hold down until  the tortilla turns golden brown and begins
to rise up around the  coffee can, forming a tulip shape (about 2 to 3
minutes. Put the hot  coffee can aside and remove the tortilla basket
from the oil and  drain.  Cool to room temperature before using.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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