MEXICAN PASTA SALAD

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.


Minted Pasta Salad

2 cups pasta -- small:orzo,shells,zi
Salt
1/3 cup olive oil -- light
2 tablespoons red wine vinegar
1/2 cup fresh mint leaves -- chopped
1 teaspoon fresh oregano -- chopped
2 cloves garlic -- minced
Freshly ground pepper to taste

1. Cook pasta in boiling salted water according to package directions
until al dente; drain well.

2. Mix oil, vinegar, herbs, garlic, salt and pepper in a serving bowl. Add pasta and toss gently. Serve warm or at room temperature.


Mixed Green Salad

12 C Assorted Salad Greens -- to 14 C, Boston, red
-- leaf, romaine, etc.
2 Nectarines -- slic in wedges
1/3 C Walnuts -- toasted, *

Balsamic Vinaigrette:
2/3 C Olive Oil
2 Tbsp Balsamic Vinegar
1/4 C Orange Juice
1 Tbsp Dijon Mustard
1 Clove Garlic -- mashed
1/4 Tsp Salt
Black Pepper -- to taste

A colorful array of greenery tossed with a savory balsamic vinaigrette.
Whenever nectarines are available, especially during the summer season,
I slice up 2 of the succulent fruits and add them to the salad. They
lend a delightfully refreshing touch. This recipe won 1st prize in a
salad contest run by a Boston area newspaper.

1. Choose at least three of the varied salad greens - I usually select
Boston and red leaf as my base and add two other types for their
color and flavor.

2. Wash the greens, pat dry, and pile them into a large salad bowl.
Adorn the greenery with the fruit and toasted walnuts.
3. Beat together the oil, vinegar, orange juice, mustard, garlic, salt,
and pepper in a bowl.

4. Pour the dressing over the greenery and toss well to coat evenly.
Present at once.

6 portions


Mock Hard-Cooked Eggs

8 Oz Egg Beaters. 99% Egg Substitute -- or substitute

In an 8" skillet, pour Egg Beaters, or substitute. Cover tightly; cook
over low heat 10 min or until just set. Remove from heat; let stand,
covered for 10 min. Remove from skillet and cool completely. Chop and
use in your favorite egg salad recipe or sprinkle over salads or
casseroles.

NOTES : MAKES: 1 Cup chopped mock eggs


Mos' Nilly Guacamole

1 each Large avocado
2 teaspoons Lea & Perrins
1 each Clove garlic
1 tablespoon Salt
4 ounces Feta cheese
2 tablespoons Olive oil
1 tablespoon Poupon or creole mustard
1 tablespoon Lemon juice
2 tablespoons Wine vinegar
3/4 cup Chopped parsley or cilantro
2 teaspoons Louisiana hot sauce
1 cup Chopped tomatoes
Lettuce -- as bed for serving

Mash garlic with salt to make a gritty paste, Add avocado and mash some
more. Pour lemon juice over avocado so that it will keep its color. Stir well.

Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins
Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard.
Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups.


Mr. Food's British Pepper Salad

4 green bell peppers -- cored/in 8 chunks
4 red bell peppers -- cored/in 8 chunks
1/8 cup Worcestershire sauce
1 1/4 cups ketchup
1 can (6oz) black olives -- (pitted), drained
1 clove garlic -- crushed

Fill a 2-quart saucepan three quarters full with water; bring to a boil
then reduce the heat to medium. Add the peppers and stir gently once.
After 2-3 minutes, when the peppers are still quite firm and just beginning to soften, remove them from the saucepan, draining any excess water. In a medium-sized bowl, combine the remaining ingredients. Add the peppers and toss to coat. Cover and chill for 1 hour or until ready to serve.


Mr. Food's Taco Salad

1 pound ground beef
1 package taco seasoning mix -- (1 1/4 oz.)
1 medium iceberg lettuce -- chopped (about 8 C.)
2 cups shredded cheddar cheese -- (8 oz.)
1 can(16oz) kidney beans -- rinsed and drained
2 large tomatoes -- diced (about 2 C.)
2 cans sliced black olives -- (2.25oz ea);drained
1 bag(14.5oz) tortilla chips -- (ranch); crushed
1 bottle(16oz) french salad dressing -- (sweet&spicy)

In a medium-sized skillet, brown the ground beef with the taco seasoning
mix, stirring to break up the meat; drain and cool. In an extra-large
salad bowl, layer half of the lettuce, then half of the cheese, beans, ground beef, tomatoes, and olives. Repeat the layers once more, then top with crushed tortilla chips. Before serving, add the dressing and toss well to coat. Yield: 12 servings


MUSTARD POTATO SALAD

2 cups Diced peeled potatoes (about -- 1 lb.)
1 Recipe Old-Fashioned Egg -- Salad (see previous
Recipe)
1/4 cup Mayonnaise
1 teaspoon Prepared mustard
1/2 teaspoon Dried minced onion
1/4 teaspoon Salt
Lettuce leaves
Sliced radishes -- optional

In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes, if desired.


My Favorite Coleslaw

1 cabbage head
1 onion -- minced
2 tablespoons salad vinegar
1/4 cup sour cream
1/4 cup mayonnaise -- * see note
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
paprika -- optional
green bell peppers, slivered -- optional
red bell peppers, slivered -- optional
1/2 teaspoon dry mustard -- optional
1/4 teaspoon celery seed -- optional

* Use only real mayonnaise, not salad dressing. This coleslaw must be
allowed to blend flavors in refrigerator for 2 hours or more (overnight is best) for best taste.

Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar,
minced onion, fresh ground black pepper and sugar. Put into airtight bowl or plastic bag and refrigerator for 1 hour or more.

Mix sour cream, mayonnaise, dry mustard (if desired) and salt. If
using green and red sweet peppers, sliver them before adding to sour cream mixture. Add celery seeds at this time also if you are using them. Add this mixture to chilled cabbage and shake in plastic bags or stir gently to mix thoroughly. Place back in refrigerator for 2 hours or more.


New England Style Potato Salad

3 pounds potatoes -- cooked
1 cup celery -- diced
5 tablespoons vinegar
2 teaspoons salt
4 eggs -- hard-cooked, sieved
1 pint sour cream
1 teaspoon pepper
1 1/2 tablespoons mustard
1/2 clove garlic -- crushed
1 n -- chopped

1/2 cup olives -- sliced

Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbs.
vinegar and salt. Fold eggs into sour cream, add remaining vinegar,
pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish with olives.


No-Fat Italian Dressing

1/4 cup Lemon juice
1/4 cup Cider vinegar
1/4 cup Apple juice -- unsweetened
1/2 teaspoon Oregano
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
10 milliliters Garlic -- cut in half
1/2 teaspoon Paprika
1/4 teaspoon Basil
1/8 teaspoon Thyme
1/8 teaspoon Rosemary

Combine all ingredients. Chill for an hour or two at least to allow herbs to blend. Remove garlic clove pieces before serving. Makes 12 tablespoons.

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