CHOCOLATE MICE
Ingredients:
2 pkgs Milk Chocolate Chips
2 jars Maraschino Cherries with Stems (look by drink mixes in grocery store)
1 pkg Candy Kisses (Milk Chocolate) refrigerated
1 pkg sliced Almonds refrigerated
One tube red decorating cake jell
Rinse, drain and dry off the Cherries and chill them. Melt chocolate just until melted -not too warm.
Dip Cherry in chocolate, set on waxed paper with stem (tail) down flat.
Press Kiss into Chocolate to form head. (On side away from tail for those not knowing mouse anatomy) Press almonds in crevices between cherry and Kiss to form ears. (Cut in half lengthwise to get 2 short ears.) Add two drops of red cake jell to form eyes and one drop on end of kiss to form nose.
While
Martha was making the mice, she chanced to glance outside. 
Even
after the snow collapsed her pool cover, she still had the fortitude to carry on
with the mice.
Here's
the pool area before the snow.
Oklahoma Cowboy Caviar (Salsa)
| 2/3 Cup Chopped green onions 2/3 Cup Chopped Cilantro 4 Roma Tomatoes chopped 1 t Salt 1 Can Green Giant White Shoe peg corn, drained 1 can Black-eyed Peas, rinsed & drained 2 small Avocados Chopped |
 |
Chop the green onions first in the food processor, then add the cilantro and chop some more, then add the tomatoes and finish chopping in the processor. In a large bowl add the corn, black-eyed peas, chopped avocados and then add the ingredients from the food processor. Mix all together.
Dressing: In a small bowl, mix together 2T Olive Oil, ¼ Cup Garlic Red wine Vinegar, 3 Cloves Crushed Garlic, 1/8 teaspoon black pepper, 1 1/2 teaspoon ground cumin. Use a wire whip and mix the dressing. Pour it over the vegetables and mix it all together. Serve with tortilla chips. (I added a little Salsa later-taste first)
This
is so good and so fast to make.
Process
in food processor (using blade) in order:
1 onion, quartered
4-5 tomatillos (quartered)
1 large can whole tomatoes (do not drain)
Fresh jalapeno pepper, to taste (or 4-5 slices canned)
2 Tablespoons sugar
1 teaspoon salt
1 tablespoon cumin
Cilantro - optional (to taste)
MEXICALI
CHICK'N VEGETABLE SOUP
2
Cans 14 1/2 oz Stewed Tomatoes
1 Can Corn
2 Cups Chicken Broth
½ cup Picante sauce
2 Cups diced cooked Chicken
1 Can Pinto Beans, drain
2 t. (+)Cumin
1 Can sliced ripe Olives, dr.
Opt. Chopped Cilantro
Chop tomatoes a little bit or put in blender for a bit. Pour into large pan and
add remaining ingredients except olives and cilantro. Bring to a boil ,
reduce heat and simmer 10 minutes. Stir in olives - heat one minute.
Ladle into soup bowls and top if desired with shredded cheddar cheese or
sour cream. Serve with additional picante sauce.
Tortilla Soup with Chicken and Lime (from
Mexican Light Cooking)
2
cans low-salt chicken broth
2 c. water
1 can Mexican-style stewed tomatoes
1 can corn or equivalent frozen or fresh corn
1 bay leaf
1 garlic clove, minced
1 tsp ground cumin
1/4 tsp. dried crushed red pepper
1/2 can Rotel tomatoes and green chilies
12 oz. skinless, boneless chicken breasts, cut in 1/4" strips
2 Tblsp. fresh lime juice
2 sliced green onions
1/4 c. chopped cilantro
1 avocado, diced
Combine
broth, water, tomatoes, corn, bay leaf, garlic, cumin, red pepper, and Rotel in
saucepan; bring to boil and simmer for 5 minutes. Add chicken; simmer
until just cooked through, about five minutes. Stir in lime juice. Season
with salt and pepper to taste. Serve immediately; ladle over diced
avocado, green onions and cilantro in bowls. Toppings suggested: tortilla
chips, grated cheese, salsa.