Ray's Fiesta Black Bean Salad
Gourmet Potato Salad
Asparagus and Chicken Salad
Sweet & Tart Slaw
Texas Style Macaroni Salad
Southwest Mango Salad
Orange-Cashew Chicken Salad
San Antonio Spinach Salad
Mexican Pasta Salad
Joaquin's Wacco Taco Salad
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1 CAN BLACKBEANS WITH JALAPENO PEPPERS(DRAINED AND WASHED) 1 LARGE GREEN ONION CHOPPED INTO 1/4 INCH CHUNKS 1/2 TEASPOON SWEET PICKLE RELISH 1/2 TEASPOON OF CHOPPED GARLIC 1/4 CUP CHOPPED GREEN PEPPER 1/4 CUP CHOPPED RED 1/4 CUP CHOPPED ORANGE PEPPER 1 LARGE TOMATO, SKINNED, UNSEEDED, CHOPPED 1 TEASPOON RED WINE VINEGAR Dash of cumin,salt and pepper to taste | |||
| Instructions: IN A LARGE POT, PLACE WASHED BEANS IN BOWL AND COMBINE WITH REST OF INGREDIENTS. REFRIDERATE FOR TWO HOURS FOR SEASONING TO BLEND TOGETHER. | |||
| Yield : 4 servings. |
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6 to 8 RED POTATOES 4 to 6 SLICES BACON FRIED CRISP AND CUT INTO 1/4 chunks 1/4 CUP MAYONNAISE 1/4 CUP MIRACLE WHIP(WHIPPED SALAD DRESSING) 1/4 TEASPOON CELERY SEEDS 1/2 TEASPOON SALT, OR TO TASTE 1/2 TEASPOON WHITE PEPPER, OR TO TASTE | |||
| Instructions: WASH AND SCRUB POTATOES, PLACE IN A 4-QUART SAUCE PAN AND COVER WITH WATER. BRING TO A BOIL, REDUCE HEAT AND SIMMER ABOUT 20 TO 25 MINUTES, UNTIL POATOES ARE TENDER. WHILE POTATOES ARE COOKING, COOK BACON STRIPS IN PAN OVER MEDIUM HEAT UNTIL CRISP AND GOLDEN BROWN. rEMOVE FROM PAN AND DRAIN PLACE ON PAPER TOWEL TO DRAIN . WHEN COOLED CHOP BACON INTO 1/4 INCH CHUNKS. WHEN POTATOES ARE ALSMOST DONE, DRAIN AND PLACE THEM IN BOWL OF ICE WATER TO HELP STOP THE COOKING PROCESS AND TO ALSO HELP IN THE REMOVAL OF THE SKINS FROM THE POTATOES IF DESIRED. WHEN POTATOES ARE COOLED, DRAIN AND CUT INTO CHUNKS AND PLACE IN LARGE MIXING BOWL, ADD ALL INGREDIENTS WITHHOLDING HALT THE GREEN ONIONS TO BE USED AS GARNISH. MIX GINGERLY, BEING CAREFUL NOT TO MASH POTAPOES. GARNISH AND CHILL FOR 1 HOUR BEFORE SERVING, JUST BEFORE SERVING GARNISH WITH THE WITHHELD GREEN ONIONS. | |||
| Yield : 6 to 8 servings. |
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2 lbs. asparagus 1/4 cup chicken broth 2 cups cooked chicken,cut into 1/4 inch sliced 1 tablespoon olive oil 1 teaspoon of chopped garlic 1 teaspoon celery seed 2 green onions coarsely chopped salt and pepper to taste | |||
| Instructions:
Wash and peel the asparagus. Cut diagonally into 1 inch pieces. Heat the oil in a heavy saute pan ,when hot, add the asparagus and stir fry for 2 minutes,stirring constantly. Add the salt and pepper, garlic and stir another 30 seconds. Add the chicken broth and cover and simmer for another 1 to 2 minutes. Remove from the heat and stir in,the chicken strips and mix. Tranfer to a serving platter. Cover and refrigerate until serving time. Just before serving, add the celery seed and green onion and toss until well blended. | |||
| Yield : 4 servings. |
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2 cups finely chopped cabbage 1 1/2 cups chopped, fresh, peeled apple(Granny Smith) 1/2 cup shredded carrots 1/2 cup sugar 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon dry mustard 1 tablespoon celery seed 1 cup mayonnaise 1/3 cup white wine vinegar | |||
| instructions:
Combine first eight ingredients in large bowl, mix well. Combine the mayonnaise and white wine vinegar in mixing bowl,combine together and add to cabbage mixture.Chill well and serve. | |||
| Yield : 4 servings. |
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1 cup elbow or corkscrew pasta 2 QT. boiling salted water 2 medium carrots, shredded 3 green onions, thinly chopped 2 green or red peppers, chopped 1 jalapino pepper seeded, deveined, chopped 1 cup sour cream 1/2 cup mayonnaise 1 teaspoon white wine vinegar 1/2 TEASPOON SUGAR salt and pepper to taste | |||
| instructions :
Cook pasta in boiling salted water for about seven minutes or until just tender Drain and let cool. Meanwhile prepare vegetables, combining the carrots, onions, jalapino, red or green peppers in bowl. In another bowl mix together well the mayonnaise and sour cream, white vinegar. Pour this into bowl with vegetable and mix well. Chill and serve. | |||
| Yield : 4 servings. |
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1 package (3 ounce) apricot Jello 2 packages (3 ounce) lemon Jello 1 can(29 ounce)mangos, drained and liquid reserved 3 cups boiling liquid(a combination of water and reserved liquid 1 packeage (8 ounce) cream cheese juice of 1 lime sour cream brown sugar grated coconut |
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| instructions :Dissolve the Jello in boiling liquid;set aside. Put drained mangos and cream cheese into blender and blend until creamy and smooth. Mix Jelloo mixture, mango mixture and lime juice together.
Pour into ring mold, individual molds or oblong pan and chill 4 to 6 hours or overnight. Serve on a bed of lettuce and top with any combination of : sour cream,brown sugar and coconut | |||
| Yield : 12 servings. |
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1 large Navel orange 2 cups cooked chicked, diced 1/3 cup red onion, thin sliced rings 1/3 cup picante sauce 1/3 cup orange marmalade 1/3 cup cashews, coarsley chopped 16 ounce package frozen pea pods, thawed 1 small red bell pepper, cut into 1/4 inch strips 1 tablespoon soy sauce 2 teaspooons fresh ginger,finely grated several washed lettuce leaves | |||
| instructions : Peel and seperate orange into sections; cutting sections in half. In large bowl combine orange, chicken, pea pods, bell peppers and onion rings. In a small bowl combine picante sauce, marmalade, soy sauce and ginger and mix well. Toss with the chicken mixture. Chill.. Line serving plate with lettuce leaves, spread chicken mixture over lettuce and sprinkle top with cashews.. Serve with extra picante sauce. | |||
| Yield : 4 servings. |
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| 4 cups packed torn,spinach leaves,rinsed and drained 1 can(15ounce) black beans, rinsed and drianed 1 red bell pepper cut into 1/4 inch strips 1/2 cup thin sliced red onion, rings 1 cup sliced mushroom 1/4 cup Canadian bacon, strips 1/2 cup picante sauce 1/4 cup Italian dressing 1/4 teaspoon of ground cumin optional: hard-boiled eggs, cut into wedges or slices | |||
| instructions : Combine vegetables,beans and bacon in large bowl. Combine Picante sauce,dressing and cumin in small bowl; mix well. Por Picante sauce mixture over vegetables; toss lightly to coat with dressing. Chill. Toss again and garnish with eggs, if desired. Serve with additional picante sauce. | |||
| Yield : 4 servings. |
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| 4 3 ounce boneless,skinless chicken breast 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 avacodo, chopped 1 cup fresh cilantro,chopped 3 tablespoons of fresh lime juice 1/4 cup green onions, chopped 1 large jalapeno pepper, chopped 1 clove of garlic 1?4 cup black olives, sliced 1 cup chopped tomatoes 1/2 cup shredded zucchini 6 ounces uncooked fettuccine e recipe has a step by step | |||
| instructions : Sprinkle chicken with cumin and chili powder. Heat oil in a medium skillet; Add chicken and cook over medium headt for 3 to 4 minutes on each side. Add water and bouillon granules; reduce heat and simmer for 15 minutes or until chicken is done. Remove chicken from broth,reserving broth in skillet. Cover and chil chicken. Bring broth to a boil and cook until reduced to 1/4 cup. Remove from heat and cool. Strain broth through a sieve and pour into food processor. Add avacodo,cilantro,lime juice,green onions,peppers and garlic. Process until smooth. Cook fettuccine according to package direcions. Drain and rinse under cold water and drain again. Place in center of a serving platter.. Arrange zucchini around fettuccine-avacado mixture. Cut chilled chicken into 1/4 inch strips and arrange over fettuccine;sprinkle with chopped cilantro. Garnish with fresh cilantro leaves if desired. | |||
| Yield : 4 servings. |
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| 1 pound ground beef 1 taco seasoning packet 1 can garbonzo beans, drained 1 can kidney beans, drained 3 medium tomatoes, diced 1 avacado, diced 1 to 2 cups cheddar cheese, grated 1 red onion , diced 1 head of lettuce, broken into bite size pieces 4 to 6 ounces of tortilla chips, broken into pieces salt and pepper to taste sour cream and salsa for garnish | |||
| instructions : Brown the ground beef and season with salt and pepper and taco seasoning packet, following directions on package as if you werre making tacos. Set aside and allow to cool slightly while you make the rest of the salad. Mix together the lettuce, garbonzo beans,kidney beans , cheese, avacado, tomatoes, and onions. Add tortilla chipsand meat last, toss, and serve immediatley, topped with sour cream and salsa if desired. | |||
| Yield :4 servings. |
salsaz@austin.rr.com
