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.

Tostada Salad

Posted by Angel On Earth at 6/12/01 11:38:56 am

I acquired this recipe many years ago before taco salads became popular. It's delicious and has been an often requested recipe of mine so I thought I'd pass it on! It makes a huge amount so the recipe suggests mixing it up in the kitchen sink!

1 head lettuce
2 carrots, grated
1/4 head red cabbage
1/2 red onion
3 tomatoes
2 cups Cheddar cheese, grated
1/2 bag corn chips
1 (8 ounce) bottle 1000 Island salad dressing
Meat sauce

Mix first 8 ingredients together in very large bowl or clean kitchen sink. Then add meat sauce and toss. Serve warm.

Meat Sauce
1 1/2 pounds ground beef, browned
1 (4 ounce) package taco seasoning
2 cups water
1 large can kidney beans
1 can refried beans (optional)

Lemon Yogurt Poppy Seed Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup poppy seeds
3 eggs
1 cup vegetable oil
1 cup granulated sugar
2 cups lemon yogurt
2 tablespoons fresh squeezed lemon juice

Preheat oven to 325 degrees F. Grease two loaf pans or 1 large Bundt pan.

Sift together the flour, salt, baking soda and baking powder; stir in seeds.

Beat the eggs in a large bowl. Add the oil and sugar; cream well. Add the yogurt and lemon juice. Spoon into prepared pan(s). Bake for 1 hour.

Yield: 2 loaves

Mexican Jell-o

Sweetened condensed milk has been used in Mexico for many years.

1 box strawberry Jell-O
1 envelope Knox gelatine, dissolved in a very
    small amount of cold water
2 cups hot water
2 cups cold water
1 can sweetened condensed milk

Mix strawberry Jell-O, gelatine and 2 cups hot water. Add 2 cups cold water; slowly mix in can of sweetened condensed milk. Chill for 4 hours.

Cilantro Slaw

3 cups green cabbage, finely shredded
3 cups red cabbage, finely shredded
1 cup firmly packed cilantro leaves, minced
1/4 cup Mexican lime juice
1 tablespoon water
1 tablespoon honey
1/2 teaspoon cumin seeds
Salt and pepper

In a large non-reactive bowl, mix cabbages, cilantro, lime juice, water, honey and cumin seeds. Season to taste with salt and pepper. Cover and refrigerate.

Citrus Grove Orange Salad

3 large ripe tomatoes, cored
3 large navel oranges, peeled
2 bunches arugula or watercress
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons balsamic vinegar
Salt and pepper, to taste
3 tablespoons slivered fresh basil leaves

Halve tomatoes lengthwise, then cut into thin wedges; set aside in a bowl.

Thinly slice the oranges crosswise and set aside in another bowl. Place the arugula leaves in a bowl; just before serving, toss with 1 tablespoon each of the oil and vinegar, then sprinkle with salt and pepper. Drizzle the tomatoes and oranges each with 1 teaspoon oil and 1 teaspoon vinegar, then sprinkle with salt and pepper.

Divide the arugula among 6 salad plates. Arrange orange slices in center of each salad. Surround with tomato wedges; sprinkle each salad with basil.

Ensalada Caesar (caesar Salad)

This is truly a Southwestern salad. It was developed in Tijuana in the 1920s. It was created by an Italian chef for Americans who flocked into Mexico to escape Prohibition.

1 cup extra-virgin olive oil
4 garlic cloves
1 1/2 cups day-old French bread, cut into 1/2-inch cubes
1 egg, unshelled
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
Salt and freshly-ground black pepper, to taste
3 small heads romaine, stripped of less crisp outer leaves
1/4 cup freshly-grated Parmesan cheese

Preheat oven to 350 degrees F.

In a heavy ovenproof skillet, warm 1/4 cup of the oil over medium heat. Sliver 1 garlic cloves, add it to the oil, and saut? about 1 minute. Stir in the bread cubes, tossing them to coat well with the oil. Transfer the skillet to the oven and bake the bread cubes for 15 minutes, stirring occasionally, until browned and crisp.

In a small saucepan, bring 2 to 3 inches of water to boil. Slip the egg into the water and boil for exactly 1 minute. When broken the egg will still be runny. Or you can completely hardboil it and use the mashed yolk in the dressing.

In a blender, pur?e the remaining garlic with the remaining oil and pour the mixture through a strainer into a large bowl. Add the egg to the oil and, with a fork, blend in the lemon juice, salt, pepper, and Worcestershire sauce. Add romaine leaves, all laying the same direction in the bowl. Toss the romaine gently with the dressing. Scatter the cheese over the salad, and serve immediately.

Ensalada De Coliflor (cauliflower Salad)

1 whole large cauliflower, cleaned and trimmed, left whole
2 large ripe avocados, mashed
1/2 teaspoon lemon juice
1/2 small onion, minced
2 canned whole green chiles, chopped
Salt and freshly ground pepper, to taste
1/2 small head lettuce, shredded
Parmesan cheese, grated
Pimiento (for garnish)

Cook whole cauliflower in boiling salted water to cover until done but still firm. Refresh in cold water, drain thoroughly, and chill.

Remove seeds from the chiles. Mix together avocados, lemon juice, onion, chiles, salt and pepper.

To assemble: place shredded lettuce on a serving platter. Place whole cauliflower in center and cover with avocado mixture. Sprinkle with Parmesan cheese, Decorate with strips of pimiento.

New England Apple Cheddar Bread

Posted by bettyboop50 at April 29, 2001

Source: Deerfield Inn, Deerfield, MA

2/3 cup granulated sugar
2 cups self-rising flour
1 teaspoon ground cinnamon
1/2 cup chopped cashews, walnuts, or pecans
2 eggs, slightly beaten
1/2 cup (1 stick) butter, melted
1/2 cup (1 medium apple) baking apple, peeled
    and finely chopped
1/2 cup (2 ounces) sharp Cheddar cheese, grated
1/4 cup milk

Preheat oven to 350 degrees F.

Butter a 9 x 5-inch loaf pan. In a large bowl combine the sugar, flour, cinnamon and nuts.

In a separate bowl combine eggs, butter, apples, cheese and milk. Add to sugar mixture.

Spread batter into the prepared pan. Bake for 1 hour. Cover with foil if it gets brown too quickly.

Makes 1 loaf.

Moist And Delicious Cranberry Bread

Posted by bettyboop50 at 6/12/01 4:56:13 am

This recipe for cranberry bread is really good, not only is it moist but very delicious. I always double the recipe just to have an extra loaf just hanging around to eat.

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup cranberries ( fresh or frozen, washed and
    chopped or halved, I use my food processor)
1/2 cup chopped nuts
1 beaten egg
3 tablespoons vegetable oil
1 cup orange juice

Preheat oven to 350 degrees F.

Sift dry ingredients together in a bowl. Add cranberries and nuts, mixing to combine.

In a small bowl, add egg, orange juice and oil whisking slightly together. Add to the mixture and mix just to combine. Pour into a greased loaf pan and bake for 1 hour or until cake tester inserted comes out clean.

Ensalada De Noche Buena (Christmas Eve Salad)

2 medium oranges, pared and sectioned
2 medium bananas, sliced
1 (8 1/4 ounce) can sliced beets, drained (reserve liquid)
1 (8 ounce) can pineapple chunks in juice, drained (reserve juice)
1/2 jicama, pared and sliced
2 tablespoons lemon juice
3 cups shredded lettuce
1 lime, cut into wedges
1/4 cup chopped peanuts
1/3 cup pomegranate seeds or sliced radishes
1 tablespoon aniseed
1 tablespoon sugar

Place oranges, bananas, beets, pineapple and jicama in bowl. Mix reserved beet liquid, pineapple juice, the lemon juice, 2 tablespoons sugar and the salt; pour over fruit. Let stand 10 minutes; drain.

Arrange fruit on shredded lettuce. Garnish with lime, peanuts and pomegranate seeds. Mix aniseed and 1 tablespoon sugar; sprinkle over salad.

Yields 8 to 10 servings.

Jicama And Orange Salad (pico De Gallo Naranjas)

2 cup jicama, peeled and cubed
4 oranges, peeled, sectioned, and cut into chunks
4 scallions, chopped
1/4 cup cilantro, chopped
Juice from the salad
1 tablespoon Mexican lime juice
1 tablespoon vegetable oil
2 tablespoons sour cream

Mix jicama, oranges, onions and cilantro and allow to chill for several hours.

Before serving, remove the salad from the refrigerator and bring it to cool room temperature. Pour off excess liquid into a small bowl. Add remaining ingredients. Stir to combine them well, then toss with the salad. Add only a small amount of salt to the dressing since the salad is primarily sweet.

Combine the dressing with the salad at the last minute so that more juice does not drain.

Lemon Bread

Posted by bettyboop50 at May 10, 2001

Makes 1 loaf

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
3 eggs
3/4 cup buttermilk
Grated zest of 1 lemon

Juice of 1 lemon
2 tablespoons granulated sugar

Preheat oven to 350 degrees F.

In a large bowl, mix together the flour, baking powder, salt and sugar. Cut butter into the dry mixture using a pastry blender or your fingers until it resembles coarse crumbs.

In a separate bowl, beat eggs slightly and stir in the buttermilk. Add the milk/egg mixture to the flour mixture. Add the grated lemon zest and mix only until moistened.

Spoon mixture into greased and floured loaf pan. Bake 1 hour and 15 minutes or until golden.

Cool 10 minutes then remove from pan and cool completely on a wire rack. Brush cake with glaze.

Glaze: Heat and stir the lemon juice and sugar for 5 minutes.