Recipe(tried): Beach Cities Tortilla Strips and Dipping Sauce
Appetizers and SnacksIn answer to my own request... I found the recipe/s.
BEACH CITIES STRIPS AND SAUCE
FOR THE TORTILLA STRIPS:
Preheat oven to 400 degrees F. Lightly spray two cookie sheets with olive-oil cooking spray.
Cut 8 to 12 corn tortillas into 1 in. strips. Lay out onto the cookie sheets. Lightly spray tortilla strips then sprinkle with salt.
Place cookie sheets on two shelves (not too close to heat source). Bake 5 minutes. Then swap the cookie sheets and bake another 5 minutes.
FOR THE SAUCE - COMBINE:
1 (7 3/4 oz) can El Pato Tomato Sauce (spicy tomato sauce, yellow label)
1/2 cup Karo Light Corn Syrup
3 tbsp. white vinegar
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
BEACH CITIES STRIPS AND SAUCE
FOR THE TORTILLA STRIPS:
Preheat oven to 400 degrees F. Lightly spray two cookie sheets with olive-oil cooking spray.
Cut 8 to 12 corn tortillas into 1 in. strips. Lay out onto the cookie sheets. Lightly spray tortilla strips then sprinkle with salt.
Place cookie sheets on two shelves (not too close to heat source). Bake 5 minutes. Then swap the cookie sheets and bake another 5 minutes.
FOR THE SAUCE - COMBINE:
1 (7 3/4 oz) can El Pato Tomato Sauce (spicy tomato sauce, yellow label)
1/2 cup Karo Light Corn Syrup
3 tbsp. white vinegar
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
MsgID: 1437491
Shared by: David W, San Clemente, CA
In reply to: ISO: Balboa Strips Sauce (Newport Beach/Balbo...
Board: Copycat Recipe Requests at Recipelink.com
Shared by: David W, San Clemente, CA
In reply to: ISO: Balboa Strips Sauce (Newport Beach/Balbo...
Board: Copycat Recipe Requests at Recipelink.com
- Read Replies (2)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: Balboa Strips Sauce (Newport Beach/Balboa - circa 1965) |
| David W, San Clemente, CA | |
| 2 | Recipe(tried): Beach Cities Tortilla Strips and Dipping Sauce |
| David W, San Clemente, CA | |
| 3 | Thank you for posting the recipe David! (nt) |
| Betsy at Recipelink.com | |
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Beef and Asparagus Saddlebags
- Cocktail Shrimp
- Zaxby's Chicken Fingers Dipping Sauce (repost)
- Chunky Guacamole
- Curry-Chutney Dip with Chicken Chunks (Carnation, 1980's)
- Pizza Fondue (using Italian sausage and ham) (crock pot)
- Houlihan's Shrooms and Dipping Sauce - That is so not it
- Shrimp Dip or Spread
- Cherry Pie Munch Mix (using spoon size shredded wheat)
- Butterscotch Dip for Fruit
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!