Recipe of Mexican Green Bean Salad

   1      pound         green beans
     1/2  cup           olive oil
   2                    jalapeno peppers -- seeded and chopped
   1      tablespoon    vinegar
   2      tablespoons   lemon juice
   1      tablespoon    onion -- minced
   1      tablespoon    parsley -- minced
   1      tablespoon    fresh cilantro -- minced

     Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk
together other ingredients and pour over warm green beans. Allow to
marinate at least 1/2 hour. Serve at room temperature or chilled.

MEXICAN PASTA SALAD

   4                    (3 Oz.) Boneless Skinned
                        Chicken Breasts
   1      teaspoon      Ground Cumin
   1      teaspoon      Vegetable Oil
     1/2  cup           Water
     1/4  tablespoon    Chili Powder
     1/2  teaspoon      Chicken Bouillon Granules
   1      small         Ripe Avocado Chopped
   1      cup           Fresh Cilantro
   3      tablespoons   Lime Juice
     1/4  cup           Green Onions
   1      large         Jalapeno Pepper Chopped
  10      milliliters   Garlic
   6      ounces        Uncooked Fettucine
     1/2  cup           Shredded Zucchini
     1/4  cup           Sliced Black Olives
   2      tablespoons   Chopped Tomatoes
                        Fresh Cilantro Leaves
                        (Optional)

Sprinkle Chicken With Cumin & Chili Powder.  Heat Oil in A Medium Skillet; Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water & Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done.

Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill
Chicken.

Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat &
Cool.  Strain Broth Through A Sieve & Pour Into Processor. Add Avocado,
Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth.

Cook Fettuccine According To Package Directions.  Drain.  Rinse Under Cold Water & Drain Again.   Combine Fettuccine & Half Of Avocado Mixture; Toss Well. Place in Center Of A Serving Platter. Arrange Zucchini Around Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips & Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish With Fresh Cilantro Leaves If Desired.

Minted Cucumber Salad

   3      large         cucumbers
     1/2  teaspoon      salt
   2      cups          plain yogurt
   2      teaspoons     rice wine vinegar
     1/8  teaspoon      white pepper
     1/2  teaspoon      sugar
     1/4  cup           fresh mint -- chopped
   2      tablespoons   fresh parsley -- chopped

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an hour.

Line a sieve with a coffee filter. Pour yogurt in and allow to drain
for half an hour. In a glass or pottery serving bowl, combine yogurt with remaining ingredients. Stir in cucumber. Cover and refrigerate if not served at once.

Minted Melon Mold

   1 1/2  cups          Boiling Water
   3      ounces        (1 pk) Lemon Flavor Gelatin
   3      ounces        (1 pk) Lime Flavor Gelatin
     3/4  cup           Lime Juice
     1/2  cup           Cold Water
     1/8  teaspoon      Peppermint Extract
   2      cups          Melon Balls *
                        Lettuce Leaves
                        Coconut Cream Dressing
                        Garnishes **

*      Melon balls can include things like Cantaloupe, or Honeydews, etc.
**     Garnishes can be mint leaves and more melon balls.

In medium bowl, pour boiling water over gelatins; stir
until dissolved. Add lime juice, cold water, and extract; chill until
partially set. Fold in melon.  Pour into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight.
Unmold onto lettuce.  Serve with Coconut Cream Dressing; garinsh with mint leaves and/or melon balls, if desired.