Chayote Salad

2 pounds chayotes
1/3 cup olive oil
2 teaspoons finely chopped cilantro
2 tablespoons white wine vinegar
Salt and pepper
1 avocado
3 1/2 ounces mozzarella cheese, cut into strips
8 green olives, sliced

Peel chayotes, halve, discard seeds and chop. Steam over boiling, salted water about 20 minutes or until tender. Cool. In a jar with a tight-fitting lid, shake together olive oil, cilantro, vinegar, salt and pepper.

Cut avocado in half lengthwise, discard seed and slice into a serving bowl. Immediately toss with the olive oil dressing. Toss in chayotes, cheese and olives.

Serves 4.

Marmalade Bread

1 loaf French bread
1/2 cup soft butter
1/2 cup orange marmalade

Cut bread in diagonal slices. Spread with butter, then with marmalade (do not skimp). Sprinkle with cinnamon. Heat in oven at 400 degrees F for about 8 minutes.

Maple Corn Bread

1 1/3 cups all-purpose flour
2/3 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup maple syrup
1/2 cup milk
1/2 cup melted shortening
2 eggs, slightly beaten

Sift dry ingredients together. Add remaining ingredients. Stir until well mixed, but do not beat. Put into greased 8-inch square pan and bake for 15 to 20 minutes at 400 degrees F.

Mango Bread

2 1/2 cups finely diced mango
1 tablespoon lemon juice
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
3 eggs
3/4 cup vegetable oil
1 cup chopped walnuts

Grease and flour two 9 x 5-inch loaf pans. Preheat oven to 325 degrees F. Sprinkle diced mangoes with lemon juice and set aside to marinate.

In a large bowl, mix the flour, cinnamon, baking soda, salt and sugar.

In another bowl, beat the eggs and oil together. Blend the mangoes into the egg and oil mixture.

To complete the batter, mix the mango-egg mixture with the flour mixture. Add the walnuts. Blend well. Pour the batter into the two pans, dividing equally. Bake for 50 to 60 minutes.

Mexican Gazpacho Salad

1 head iceberg lettuce
2 tablespoons thinly sliced green onion
1 cucumber, pared, halved and sliced
2 tomatoes, cut into wedges
1 green bell pepper, cut into thin strips

Salsa Dressing
1 cup tomato juice
1/4 teaspoon minced garlic
1/2 teaspoon chili powder
1 teaspoon lime juice
2 teaspoons flour
1 tablespoon diced green chiles

Core, rinse and thoroughly drain lettuce. Refrigerate in closed plastic bag or crisper.

Prepare remaining ingredients. To assemble salad, cut lettuce into 4 wedges; arrange in spoke fashion in salad bowl. Combine green onion, cucumber, tomatoes and green pepper and heap into center of shallow bowl. Cover and refrigerate until ready to serve.

Serve with Salsa Dressing.

Serves: 4

Nutrition Information: Calories, 61; fat, 1 g; cholesterol, 0 mg; fiber, 3 g; sodium, 242 mg; percent calories from fat, 10%

Pork And Rice Taco Salad

This salad is inspired by the bold flavors of Mexico!

8 ounces ground pork
2 cloves garlic, minced
1 medium red onion, sliced (about 1 cup)
2 cups cooked yellow rice
1/2 teaspoon cayenne pepper
2 medium tomatoes, seeded and chopped (about 2 cup)
1 small avocado, peeled, pitted and diced (optional)
4 cups shredded iceberg lettuce
1/2 cup shredded nonfat Cheddar cheese
1/4 cup nonfat sour cream
1 tablespoon chopped fresh cilantro
2 cups fat-free tortilla chips

Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add pork. Cook, stirring constantly, until browned, about 8 minutes. Place pork on a paper towel-lined plate and drain.

Wipe out skillet. Spray same skillet with more cooking spray. Heat skillet over medium heat. Add garlic and onion. Cook, stirring frequently, until vegetables are tender, about 4 minutes.

Add pork, rice, and cayenne pep per to skillet. Cook, stirring frequently, until heated through, about 2 minutes longer.

Place pork mixture, tomatoes, avocado, and lettuce on a large serving platter. Toss to combine. Sprinkle cheese on top. Spoon sour cream in center. Sprinkle with cilantro.

Serve immediately with tortilla chips.

Serves 4.

Ranch Style Taco Salad

Yield: 8 servings

1 head lettuce
1 (16 ounce) can ranch style beans
1 package corn chips
2 avocados
2 tomatoes
1 pound Cheddar cheese
1 bottle Catalina Dressing
1 pound ground beef
2 tablespoons lemon juice

Saut? ground beef, drain well and set aside to cool.

Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat. Toss together all ingredients except corn chips. Top with chips just before serving.

Mandarin Orange Bread

4 eggs
1 1/2 cups granulated sugar
2 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups 3-Minute Brand Oats
2 (11 ounce) cans mandarin oranges, undrained
1 small box orange gelatin
1 cup chopped pecans

Combine eggs and sugar and beat until light, about 2 minutes. Sift flour, salt and baking soda. Add to egg mixture and blend until smooth, about 2 minutes longer. Add remaining ingredients and mix very well. Spoon into 2 greased and floured 9 x 5-inch loaf pans. Bake at 325 degrees F for one hour.

Remove from pans immediately. Allow to stand 24 hours before slicing.

Makes 2 loaves.

Lemon Tea Bread

1/2 cup shortening
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Grated rind of 1 lemon
1/2 cup chopped pecans (optional)
Lemon Glaze

Beat shortening at medium speed of electric mixer until fluffy. Gradually add sugar, beating mixture well. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in lemon rind and, if desired, pecans.

Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack for 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.

Pour Lemon Glaze over bread.

Lemon Glaze
1 cup sifted confectioners' sugar< br>2 tablespoons lemon juice

Combine ingredients, stirring until smooth.

Lemon Bread

3 cups all-purpose flour
2 teaspoons baking powder
4 eggs
1 cup milk
1 cup butter
2 cups granulated sugar
1 cup nuts
2 lemons

Cream butter. Add sifted flour, baking powder and sugar. Add eggs alternately with milk. Add rind from 2 lemons and walnuts, if desired. Pour into a loaf pan and bake at 350 degrees F for 1 hour.

Mix 1/2 cup sugar with juice from the two lemons and pour over the bread while it is hot in the pan.

Santa Fe Smokin' Rice Salad

Makes 6 servings.

3 cups rice, cooked, cooled to room temperature
1 1/2 cups smoked Gouda cheese, shredded
1 cup smoked turkey breast cubes
2 medium plum tomatoes, coarsely chopped
1/4 medium red onion, cut into 1/2-inch slices
1/2 cup creamy garlic-cilantro salad dressing (or ranch
    dressing mixed with 1 tablespoon chopped fresh cilantro)
Salt, to taste
Pepper, to taste

Combine rice, cheese, turkey, tomatoes and onion in a large bowl. Add salad dressing and toss lightly. Season to taste with salt and pepper.

Lemon Bread

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup whole milk
1/2 cup vegetable oil
2 teaspoons grated lemon peel

Preheat oven to 350 degrees F. Lightly grease an 8- x 5-inch loaf pan.

In a medium bowl, combine flour, sugar, baking powder and salt. In another medium bowl, whisk eggs, milk, oil and lemon peel. Add dry ingredients and stir enough to moisten the mixture. Pour into loaf pan and bake for 40 to 45 minutes, or until bread is golden.

Let cool about 10 minutes, then poke holes with a wooden skewer about 1-inch deep on top of bread.

1/3 cup granulated sugar
1/4 cup fresh lemon juice

Dissolve sugar in lemon juice in a small saucepan over medium-low heat, stirring constantly. Drizzle glaze over bread and let cool before serving.

Shrimp And Green Papaya Salad

Posted by LladyRusty at 6/8/01 9:08:36 am

Source: The Sugar Association, Inc. - Published 11/20/92

Note: This dish is popular in southern Mexico.

2 tablespoons granulated sugar
2 tablespoons fish sauce
2 lemons, juiced
3 garlic cloves, minced
1 tablespoon crushed tellicherry black pepper
3 small fresh chile peppers, chopped
24 ounces green papayas, shredded
8 ounces frozen shrimp, cooked, sliced
2 tablespoons peanuts, chopped, roasted
2 tablespoons fresh herbs, mixed, chopped
4 ounces tomatoes, diced

Mix fresh herbs, using chopped mint, basil, and cilantro in equal parts.

Combine sugar, fish sauce, lemon juice, garlic, black pepper and chile peppers in a mixing bowl until sugar is dissolved. Toss with remaining ingredients.

Servings: 8

Southwestern Pasta Salad

Posted by Kevin Taylor, the BBQGURU, at

2 cups corn
2 cups penne, cooked
2 cups tomatoes, chopped
2 cups cucumber, seeded and chopped
3/4 cup onions, chopped
3/4 cup cilantro, chopped
2 jalape?o chile peppers, seeded and chopped
1 (15 ounce) can black beans, drained
1/2 cup cider vinegar
3 tablespoons olive oil
2 teaspoons granulated sugar
1/2 teaspoon salt

In a large bowl, combine corn, penne, tomatoes, cucumber, onions, cilantro, chiles, beans, and vinegar. Let stand at room temperature for 30 minutes to blend flavors, or refrigerate until serving time.

Just before serving, in a small bowl, combine oil, sugar, and salt; mix well. add to salad; toss gently.

L.A. Sweet Corn Bread

This sweet, cake-like corn bread is served at family restaurants in Los Angeles.

1 (18.5 ounce) package yellow cake mix
1 (15 ounce) package corn bread mix

Mix cake and corn bread batters according to package directions. Blend together and turn into 2 greased 9-inch square baking pans. Bake at 350 degrees F for 30 to 35 minutes, or until corn bread springs back when lightly touched.

Honey Butter
Blend equal amounts of honey and room temperature butter or margarine together, beating well with an electric mixer until light in color and somewhat thickened.

Serve with corn bread.