Recipe of Tex-Mex Tuna Salad
2 cans Solid white tuna in water -- drained and flaked (
1/2 cup Sliced ripe olives
1/2 cup Sliced green onions w/tops
1/2 cup Thinly sliced celery
2/3 cup Pace Picante Sauce
1/2 cup Dairy sour cream
1 teaspoon Ground cumin
Lettuce leaves -- OR
Shredded lettuce
12 Taco shells -- OR
3 cups Tortilla chips
Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips.
Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired.
THAI POMELO-AND-CHICKEN SALAD
1 Pomelo -- -=OR=-
1 -Grapefruit (sweet ruby red)
1 Whole cooked chicken breast -- hand-shredded
1 teaspoon Chopped red chili -- (or to taste)
1 tablespoon Fish sauce (nam pla)
1 teaspoon Sugar
1 small Lime -- juiced
1 Head of leaf lettuce -- (for garnish)
1 tablespoon Chopped fresh coriander
2 tablespoons Crisp Fried Shallot Flakes -- (Instructions follow
1/4 cup Chopped roasted peanuts
-----CRISP FRIED SHALLOT FLAKES-----
6 Shallots -- thinly sliced
1 cup Vegetable oil
Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit.
PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently
flake the flesh. If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture.
Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks.
THAI YAM YAI SIAMESE PRINCESS SALAD
-----MEAT INGREDIENTS-----
1/4 pound Chicken breasts -- boneless
1/4 pound Pork -- diced lean
1/4 pound Shrimp, small -- peeled
deveined & -- rinsed in cold water
2 Sausages, Chinese -- cooked
-----SALAD DRESSING-----
4 Limes -- peeled
1 cup Vinegar -- white
4 tablespoons Nam Pla (fish sauce)
1 teaspoon Salt
4 tablespoons Sugar -- brown
1/2 bn Cilantro
3 Chilies -- Serrano
3 Garlic -- Thai pickled
1 teaspoon Oil -- Olive (optional)
In a large pot add all of the meat ingredients and bring it to a boil.
Boil for about 20 minutes or until the pork is thoroughly cooked. Drain
the water and set the meats aside.
Place all of the salad dressing ingredients into a food processor or
blender. Blend until ingredients become liquid. Using your choice of salad greens, place the cooked meats on top of the greens and top with the salad dressing.
The Islands Rice-Fruit Salad
1 cup glutinous rice
1 package lemon gelatin powder -- 3.5 ounces
1 cup crushed pineapple
1 cup whipped cream
1 cup confectioner's sugar
1/2 cup chopped nuts -- * see note
1/2 cup miniature marshmallows
1 tablespoon orange marmalade
strawberries -- for garnish
mint leaves -- for garnish
lemon slices -- garnish
* Use your choice of chopped nuts. Walnuts and pecans are good choices.
1. Cook the 1 cup raw rice according to package directions.
2. Mix 2 cups boiling water with gelatin. Lightly grease a large
gelatin mold or appropriately sized dish. Pour in the dissolved gelatin
and chill until partially set.
3. Add cooked cooled rice, drained pineapple, whipped cream, sugar, walnuts or pecans and marshmallows. Mix well and chill until firm.
4. Turn gelatin onto large serving plate and make a decorative
pattern with a few whole strawberries, mint leaves and lemon slices made into a lemon twist shape.
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