The Corn Chips Have It

(Published on surfKY News on January 26, 2012)

In 1932, the manager of San Antonio's Highland Park Confectionery purchased a corn chip recipe for $100 and started his own corn chip business in his mother's kitchen. Charles Elmer Doolin and his mother produced the corn chips, which they sold for five cents per bag. They soon outgrew the confines of the kitchen and started producing the chips in warehouses in Houston and Dallas and became known as The Frito Company. In 1945, The Frito Company merged with the H.W. Lay & Company to become Frito-Lay, Inc. and in 1965 merged with Pepsi-Cola to create a new company called PepsiCo. Today, PepsiCo is the largest globally distributed snack food company.

Corn chip are very versatile, they can be loaded with salsa or dip, they can be crumbled into soups, chili’s and salads and they can even be used to make haystacks. Corn chips were considered a food group in my younger days and my favorite meal in the school lunch room was Mexican Haystacks.


I enjoy making my own corn chips by taking corn tortillas, cutting them into various shapes by using a pizza cutter and deep frying them in hot oil for just a few minutes.

Here are some great recipes using that wonderful corn chip that we all grew up on.
 

COWBOY CAVIAR

1 can black beans, drained
1 can black-eyed peas, drained
1 can diced tomatoes, drained
2 cups frozen corn kernels, thawed
1/2 medium onion, chopped
1/4 green bell pepper, finely chopped
1/2 cup chopped pickled jalapeno peppers
1/2 teaspoon garlic salt
1 cup Italian salad dressing
3/4 cup chopped cilantro
Corn chips for dipping

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.
 

MEXICAN HAYSTACKS

1 bag tortilla chips
1 pound lean ground beef, browned and drained
1 can (15 oz. size) chili beans, warmed
1 medium onion, chopped
1/2 small head lettuce, shredded
2 small tomatoes, chopped
1 cup ripe pitted olives, sliced
2 cups shredded cheddar cheese
1/2 cup sour cream
1/2 cup salsa

For each serving of Mexican haystacks, place small mound of tortilla chips on a plate. Spoon meat over chips.

Top with beans and other toppings. Spoon sour cream and salsa on top.
 

CORN CHIP CRUNCHIES

6 cups corn chips
1 ½ cups dry roasted peanuts
½ cup packed brown sugar
½ cup dark corn syrup
¼ cup butter

In a large heatproof bowl, combine corn chips and peanuts. In a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Pour over corn chip mixture; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250 degrees F for 30-40 minutes; stirring every 15 minutes. Spread onto waxed paper; cool. Break apart and store in airtight containers.
 

NEXT WEEK— Please Don't See a Shadow

Remember......Life is short. Eat Dessert first!!