Ingredients:
Butter lettuce leaves
1 T. Fresh orange juice
1 T. Orange, peeled and sliced
1 t. White wine vinegar
1 C. Jicama
Salt
Fresh ground black pepper
1/2 C. Red onion, chopped
1 T. Fresh cilantro, chopped
3 T. Olive oil
Procedure:
Line serving plate(s) with lettuce and top with the orange slices
Layer the jicama over the orange slices and sprinkle with chopped red
onion
Blend juice, vinegar, salt and pepper in a small bowl. Whisk in oil in
a thin stream. Spoon the mixture over the salad(s)
Garnish with chopped cilantro and serve
Notes:
More or less Jalapeño pepper can be used according to taste
Can also be garnished with sprigs of fresh cilantro
Prepare this salad at the last minute
Watermelon Fire and
Ice Salsa:
Ingredients:
3 C. Watermelon, copped
1/2 C. Green bell peppers, diced
2 T. Lime juice
1 T. Fresh cilantro, chopped
1 T. Green onion, chopped
1 T. Jalapeño peppers, diced
1/2 Clove garlic, minced
Procedure:
Combine all the ingredients in a large mixing bowl
Cover and refrigerate for at least 1 hour
Serve on sliced oranges or cheese filled manicotti. Or, top 1 cup sour
cream with 1 cup salsa and serve with chips as a dip
Notes:
Can be garnished with sprigs of fresh cilantro
More or less Jalapeño pepper can be used according to taste
Serve as a dip or with other foods
Ingredients:
1 Onion, chopped
1/2 Green pepper, diced
2 Salks celery, diced
1 Garlic clove, minced
1 Lbs. Okra, sliced
1 Lbs. Tomatoes
2 C. Fresh corn
1 t. Vegetable Bouillon granules
1/2 C. White grape juice
1/2 C. Water
1/4 t. Tabasco sauce
1/4 t. Paprika
2 T. Fresh parsley, chopped
1 T. Fresh basil or rosemary, chopped
Vegetable cooking spray
Procedure:
In a large heavy stock pot, place bouillon and 1/2 cup of white grape
juice, onion, green pepper, celery garlic, cook until tender, about 5 to 7
minutes
Add the other ingredients, cook over low heat, stirring occasionally
to keep it from sticking to the bottom. Cover and simmer gently until the
corn and okra are done
Serve and garnish
Notes:
Cut the fresh corn from the cob with a sharp knife, then scrape the
remaining corn off the cob. Four ears will make about two cups
Frozen or canned corn can be used in place of the fresh
Frozen or canned okra can be used in place of the fresh
Can be garnished with sprigs or chopped basil or rosemary
Serve a an appetizer soup, or as a luncheon
Ingredients:
1/2 Lbs. Belgian endive, sliced in rings
1 Red Delicious Apple, diced
2 T. Lemon Juice
2 t. Walnut oil
Salt
Fresh ground black pepper
1/2 C. Water
2 T. Apple cider vinegar
1 T. Fresh parsley, chopped
Procedure:
Place all the ingredients, except the vinegar and parsley in a large
skillet
Over medium high heat, bring to a boil and cook for 2 minutes more
until water evaporates. Continue cooking over medium heat 5 minutes
Stir in vinegar. Garnish with parsley
Serve with an entrée
Notes:
Season to taste
Do not over cook the apple oe endive
Ingredients:
3 Eggs
1/3 C. Sugar
2 T. Vegetable oil
1 t. Vanilla extract
1 1/4 C. Flour
1 t. Baking powder
1/3 C. Almonds, blanched and chopped
2 t. Ground cinnamon
Procedure:
Beat the eggs and sugar together until thick. Add the oil and vanilla
and mix well. Stir in the flour, baking powder and almonds
Pour the batter into a lightly oiled and floured 9 by 5 by 3 inch loaf
pan just to cover the bottom of the pan
Sprinkle on the cinnamon. Add another layer of batter and cinnamon.
Continue until all the batter and cinnamon are used
Bake in a preheated 350&geg:F oven for 20 to 25 minutes or until the
loaf is golden brown
Remove the bread from the pan and cool on a wire rack
Cut into 1/2 inch slices when ready to serve. Place each slice on a
lightly oiled baking sheet and toast in a preheated 400°F oven for 5
to 6 minutes
Notes:
The bread will be dense