INGREDIENTS

INSTRUCTIONS

Here are a couple of recipes from the Kitchen Link E-Newsletter that
contain our favorite item. With a little doctoring the heat level could be
kicked up a few notches to meet our normal (?) standards. Hope you enjoy
them.
Here is a wonderful Rice Salad and Poppy Seed, Onion and Cheese Batter
Bread.
You could also do some nice quiches and serve a Greek salad of baby
lettuces, tomatoes, capers, red onion, olives, feta with a dressing of
olive oil, red wine vinegar and garlic. Add to this some fresh fruit and
some muffins.
This recipe calls for a food processor. But can be made without one.
Core, quarter and seed the tomato. Cut bell pepper, onions, and jicama into
1-inch pieces. Cut cheese into 1/2-inch cubes.
STEEL KNIFE: With machine running, drop chile and garlic through feed tube
and mince. Add oil, lemon juice, cumin and salt and mix 5 seconds, stopping
once to scrape down sides of work bowl. Leave in work bowl.
Add tomato, bell pepper and green onions to work bowl; chop coarsely using
about 10 on/off turns. Transfer tomato mixture to large bowl. Add jicama
and 1/2 cup cilantro to work bowl and chip coarsely using on/off turns. Add
jicama mixture and rice to tomato mixture and toss to combine. (Can be
prepared 1 day ahead. Cover and refrigerate.)
Up to 2 hours before serving, peel avocados and cut into 1/2-inch cubes.
Mix avocado and cheese into salad. Adjust seasoning.
Garnish salad with fresh cilantro sprigs. I like to serve as a nice summer
lunch with cheese bread.
REMINDER: A Serrano is very hot, small fresh green chili available at Latin
American markets and some supermarkets. For less heat use Jalapeno or
lessen the amount of chili.
Posted to CHILE-HEADS DIGEST by ChefChile <ChefChile@aol.com> on Mar 2,
1998

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