The recent food poisoning incidents at the CNE are both regrettable and, perhaps, inevitable. Is it a good idea to eat a burger from a grubby vendor at a tawdry fair, let alone ersatz ground meat sandwiched between the twisted offspring of a croissant and a donut…ever?
Probably not.
The way to eat at the Ex is to select the food groups preferred by two of our three children (the third would actually choose broccoli and raspberries by the pint, but that’s another story). Chemicals are key: slushies, caramel popcorn, maybe some curly fries if you’re feeling brave.
When we were little, the Food Building at the Ex was truly a highlight. In the land of pot-roast and Hamburger Helper, egg rolls with plum sauce from the International Section seemed exotic. Tiny Tom Donuts held an appeal somehow both futuristic and old-timey, passing by on their little conveyor belt. And even in 1975, the price tag of a five-cent Pepsi was enchanting.
Below, the first of three “ex”traordinary recipes to put the last bit of summer junk in your trunk. Safely and deliciously (if not wholly nutritiously. Health kick starts next week).
Notched-up Nachos
Ingredients
Preparation
Preheat oven to 350F.
Scatter corn chips on a large baking sheet, lined with parchment paper, for easy cleanup.
Dollop refried beans on top of chips. Cover with some diced tomatoes, onions, olives, hot peppers, salsa and a thin layer of cheese. Repeat layering. Place in the oven for 5-8 minutes, until cheese gets gooey and beans are hot.
Remove baking sheet from oven and add a few more toppings and salsa. Top with a generous amount of cheese. Return to oven for a few minutes until cheese is gooey and melted.
Remove nachos from oven once again and top with diced avocado, lettuce and some fresh tomatoes. Serve with sour cream and extra salsa for dipping.
Makes for 2 to 4 snackers
Printer-friendly version