| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Portuguese |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(3.25 oz) dried shredded codfish |
| 2 |
|
Onions, sliced |
| 1 |
tb |
Salt |
| 3/4 |
c |
Salad oil |
| 2 |
lg |
Cloves garlic, minced |
| 6 |
tb |
Cider vinegar |
| 1 |
tb |
Soy sauce |
| 2 |
|
Hawaiian red peppers, seeded and minced (up to 3) |
| 1 |
tb |
Minced parsley |
| 1 |
cn |
(15 oz) garbanzo beans, drained |
| 1 |
|
Head lettuce, torn in pieces |
| 2 |
|
Tomatoes, cut into wedges |
| 1 |
|
Japanese cucumber, sliced |
| 1 |
bn |
Watercress tops |
| 1 |
cn |
(15 oz) pitted black olives, drained |
INSTRUCTIONS
Portuguese Recipes - April 1996, Demonstrated by Eleanora Cadinha of the
Portuguese Pioneer Civic Association
Soak codfish in hot water; let stand for 10 minutes, drain. Repeat process,
draining well the second time. Sprinkle onions with the 1 tablespoon salt;
let stand for 10 minutes. Rinse onions and drain well; set aside. In a
skillet, heat the oil. Add codfish, garlic, vinegar, soy sauce, red
peppers, and parsley; cook for 2 minutes. Add onions and garbanzo beans.
Stirring frequently, cook for 2 more minutes. In a salad bowl, combine
remaining ingredients. Add codfish mixture; toss well. Makes 10 servings.
The Electric Kitchen; Hawaiian Electric Company, Inc.
Posted to FOODWINE Digest 14 Jan 97, by Ana Kurland <akur@LOC.GOV> on Wed,
15 Jan 1997.
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