Recipe of SAN ANTONIO SPINACH SALAD
4 cups Packed torn spinach leaves
1 Can (15 oz) black beans
Rinsed and drained
1 Red bell pepper into stirps
1/2 cup Thin sliced red onion -- rings
1 cup Sliced mushrooms
1/4 cup Canadian bacon -- strips
1/2 cup Pace Picante Sauce
1/4 cup Bottled Italian dressing
1/4 teaspoon Ground cumin
Hard-cooked eggs -- cut into
Wedges or sliced (optional)
Combine vegetables, beans and bacon in large bowl. Combine Pace Picante Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante Sauce mixture over vegetables; toss lightly to coat with dressing. Chill. Toss again and garnish with eggs, if desired.
Serve with additional Pace Picante Sauce. Makes about 7 1/2 cups of
salad.
Sauerkraut Salad With Yogurt Dressing
1 pound Sauerkraut -- (1 lb can)
1/2 pound Blue grapes
6 ounces Ham -- cooked
----------dressing----------
1/2 cup Yogurt
1/4 teaspoon Salt
1/4 teaspoon Pepper -- white
1 teaspoon Honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary.
Savory Ratatouille
6 tomatoes
1/4 cup olive oil
1 medium onion flakes -- sliced
2 garlic cloves -- minced
1 tablespoon fresh parsley -- chopped
1 eggplant -- 1-inch slices
2 zucchini -- sliced
1 red bell pepper
3 tablespoons wine vinegar
2 tablespoons fresh parsley -- chopped
black pepper
* Instead of parsley for garnish, use basil or oregano (fresh) if you
prefer. Prepare vegetables before beginning recipe.
Slice onion, cut garlic into slivers or mince, chop parsley, cut
eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and chop red pepper.
Blanch tomatoes by placing in boiling water for 10 seconds. Drain,
and when cool enough to handle, peel, seed and chop. Reserve juice from
tomatoes.
1. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1
tablespoon parsley. Saute about 3 minutes or until onion is soft. Add
eggplant, zucchini and red sweet pepper and mix well.
2. Cover pan and simmer over low heat until the vegetables are
tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover again and simmer 10 minute more.
3. Remove from heat and let stand, covered, for 10 minutes.
4. Add wine vinegar and black pepper to taste. Stir well.
Place into serving dish and garnish with fresh parsley, basil or oregano. Serve warm or at room temperature.
Savoy Coleslaw
1/2 pound bacon
1 head savoy cabbage
1 carrot -- peeled, grated
1 red bell pepper -- roasted
1 celery stalk -- diced
3 tablespoons sugar
4 tablespoons cider vinegar
3 tablespoons sour cream
salt -- to taste
black pepper -- to taste
1. Prepare vegetables.
a. Cabbage: Trim off outer leaves and remove the stem. Cut into half from top to bottom (through the stem end) and cut each half into
paper-thin slices.
b. Celery: Peel and dice finely.
c. Red pepper: roast, remove seeds and stem then dice.
d. Carrot: Peel and grate.
2. Cook bacon until crisp. Drain well and reserve the grease. Set
aside to cool.
3. Place the cabbage in a large bowl and toss with the carrot, bell pepper and celery. Crumble the bacon slices and add to the mixture. Set aside.
4. Dressing: Combine 1/4 cup of the bacon fat, sugar, vinegar and
sour cream. Season with pepper and salt. Use a wire whisk to mix until
smooth.
5. Toss dressing with cabbage mixture. Serve immediately or
refrigerate up to 24 hours. Let stand 30 minutes before serving if it has been refrigerated.
|