Dedicated to the memory of the Pretenders’ brilliant lead guitarist, James Honeyman-Scott, by his widow, Peggy Sue, Rock ‘n’ Roll Cuisine is a 1988 collection of recipes solicited from the day’s fabulous singing sensations. You know, Paul Stanley’s Caesar salad (of course he misspells “Caesar”),Tina Weymouth’s baby food, Ian Astbury’s spicy chickpeas, Roy Wood of the Move’s parrots (potatoes stuffed with carrots), Ronnie James Dio’s wassail bowl. Many of the recipes come from artists whose names have been obscured by the mists of time. For example, did you know there was once a band from Los Angeles called “Rough Cutt”?
Every member of Fleetwood Mac except Lindsey Buckingham contributed to the cookbook, but one recipe in particular cries out to be shared with DM’s hungry, hungry readership, while the summer is still hot, the cooler is full of Canfield’s Diet Chocolate Fudge soda, and there is plenty salmonella poisoning for the whole neighborhood: Stevie Nicks’ Fleetwood Mac Fiesta Dip.
2 large cans Rosarita spicy refried beans
2 packages taco seasoning
1 cup mayonnaise
2 cups sour cream
6 medium tomatoes, chopped
iceberg lettuce, shredded
3 cups grated cheddar cheese
2 small cans sliced black olives
glass baking pan 9” x 13” x 2”
bottom layer in pan: refried beans
next layer: mix taco seasoning, mayonnaise, + sour cream together and spread half of it on top of beans
then: layer of shredded lettuce
next: layer of grated cheese
then: layer of chopped tomatoes
next: another layer of taco seasoning, mayonnaise, sour cream mixture
last: layer of sliced olives
serve with tortilla chips
I served this party dip at my 4th of July barbeque and it was a great success!!