Navajo Toast (1946)

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DALLAS COLLEGE CLUB
COOK BOOK
A collection of tested recipes
contributed by the Texas
Members of the American
Association of University Women
Published by the
Dallas College Club
Branch of
American Association of University Women
1946

Pg. 54:
      MEXICAN DISHES
   Hominy Pie...
   Tamale Casserole...
   Chili Loaf...
Pg. 55:
   Mexican Casserole...
   Tostopos (Pronounced To-To-Pos)...
Pg. 56:
   Navajo Toast
1/4 cup minced onion
1/2 cup minced green pepper
2/3 cup soft sharp cheese
8 slices cold cornbread
   Combine cheese, onions and green pepper; blend thoroughly.  Spread on cornbread.  Grill slowly until lightly browned.  Serves 8.
   _Mrs. Harbert H. Bidwell, Lubbock_
(I'm unsure if this helps toward "nacho."  Obviously, the bread used is different.  DARE doesn't record "Navajo Toast."  It's not recorded anywhere!  Not for use by the OXFORD ENCYCLOPEDIA OF AMERICAN FOOD & DRINK--ed.)
   Sopa de arroz...
   Arroz con Picadillo (Cuban Rice Dish)...
Pg. 57:
   Chili Con Carne...
   Mexican Rice...
   Spanish Rice...
Pg. 58:
   Tamale Pie (Mexican)...
   Tamale Pie...
Pg. 59:
   Pastel De Choclos (Chilean)...