Name: Escabeche (Mexican Pickled Vegetables)
Ingredients: 1 1/2 c Salad oil; 1/2 c White vinegar; 1 tb Dijon mustard; 2 tb Fresh oregano; 2 ts Salt (or to taste); 1 ts Black pepper (or to taste); 1 c Broccoli florts; cooked al dente; 1 c Cauliflower florets; cooked al dente; 1 Red bell pepper; seeded, julienned; 1 Green bell pepper; seeded, julienned; 1 c Carrots; sliced, cooked al dente; 1 sm Yellow onion; julienned; 1 sm Red onion; julienned; 1 c Baby corn; 1 c Pickled Jalapeno chiles (whole); drained and reserve juice; 1 c Pickled Jalapeno chiles (sliced); drained and reserve juice

For my own part, I have never ceased to rejoice that God has appointed me to such an office. People talk of the sacrifice I have made in spending so much of my life in Africa. Is that a sacrifice which brings its own blest reward in healthful activity, the consciousness of doing good, peace of mind, and a bright hope of a glorious destiny hereafter? Away with the word sacrifice. Say rather it is a privilege. Anxiety, sickness, suffering, or danger, now and then, with a foregoing of the common conveniences and charities of this life, may make us pause, and cause the spirit to waver, and the soul to sink; but let this only be for a moment. All these are nothing when compared with the glory which shall be revealed in and for us. I never made a sacrifice.

David Livingstone

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Appetizer	20	Servings

INGREDIENTS

1 1/2	c	Salad oil
1/2	c	White vinegar
1	tb	Dijon mustard
2	tb	Fresh oregano
2	ts	Salt (or to taste)
1	ts	Black pepper (or to taste)
1	c	Broccoli florts; cooked al dente
1	c	Cauliflower florets; cooked al dente
1		Red bell pepper; seeded, julienned
1		Green bell pepper; seeded, julienned
1	c	Carrots; sliced, cooked al dente
1	sm	Yellow onion; julienned
1	sm	Red onion; julienned
1	c	Baby corn
1	c	Pickled Jalapeno chiles (whole); drained and reserve juice
1	c	Pickled Jalapeno chiles (sliced); drained and reserve juice

INSTRUCTIONS

In a blender or food processor combine the oil, vinegar, mustard, oregano
salt and pepper and blend for 5 minutes.
Place the vegetables and vinaigrette and mix together until well coated.
Add reserved jalapeno juice to taste.  Marinate at least 2 hours or a
couple of days. Makes 10 cups.
Michael Bowers <mikeb@radonc.ucdmc.ucdavis.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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