From royko@astral.magic.ca Mon Aug 11 14:52:31 1997 Date: Wed, 6 Aug 1997 15:13:18 GMT From: paul royko Newsgroups: rec.food.recipes Subject: Avocado & Corn Salsa Followup-To: poster AVOCADO AND CORN SALSA 3 ears husked corn (about 2 cups kernels) or 2 cups frozen corn 2 firm, ripe avocados, peeled, pitted and coarsely-diced 1 red onion, finely diced 1 red bell pepper, seeded, finely diced 2 tablespoons olive oil 1/3 cup red wine vinegar 1 tablespoon minced garlic 1 tablespoon ground cumin 1 teaspoon red pepper flakes 1 teaspoon dried oregano (or 1/4 cup fresh oregano, chopped) 1/4 cup fresh lime juice (2 limes) salt Blanch corn in boiling water for 3 minutes. Drain and cool under cold water. Cut the kernels from the cobs and place them in a medium-sized bowl.If using frozen corn, put in a colander and run cold water over it to thaw, drain and place in bowl. Add remaining ingredients and mix well. This salsa is best served immediately, but it can be kept, covered and refrigerated, for up to 4 hours. Makes 4 cups. -- paul royko Obi-Wan Pierogi "May the sour cream be with you." Toronto, Canada rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear. From southernfood.guide@mail.miningco.com Mon Aug 11 14:53:03 1997 Date: 6 Aug 1997 20:43:06 -0600 From: Diana - Southern Cuisine Newsgroups: rec.food.recipes Subject: COLLECTION (3) Cranberry Salsa Followup-To: rec.food.cooking CRANBERRY SALSA Ingredients : 1 1/2 c. cranberries 3 tbsp. sugar 2 tomatoes, seeds removed, sm. diced, including juice 1/4 c. red onions, minced 3 tbsp. red wine vinegar 1 tsp. salt 3 tbsp. cilantro, chopped 1 jalapeno pepper, seeded and minced 1 tbsp. lemon juice Combine cranberries and sugar in food processor until finely chopped. Remove to small bowl. Combine all. Refrigerate at least 1 hour before serving. Makes about 3 cups. * Exported from MasterCook II * Pear-Cranberry Salsa Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Side Dish Fruit Main Dish Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cn (16 oz.) S&W Whole Berry -Cranberry Sauce 1 cn (16 oz.) S&W Natural Style -Sliced Pears -- drained -and chopped (reserve juice) 2/3 c Chopped celery 1/2 c Chopped pecans 1/3 c Chopped green onions 1/4 c S&W Mango Key Lime Vintage -Lite Dressing Spoon cranberry sauce into a medium-size bowl; blend with 2 Tbsp. reserved pear juice. Add pears, celery, pecans, and green onions. Drizzle Vintage Lite Dressing over mixture and toss well to combine all ingredients. Serve immediately or cover and chill in refrigerator. Makes about 2 cups (16 servings). Nutritional Information Per Serving: 90 calories; 0g protein; 18g carbo; 1g fiber; 2g fat; 0mg chol; 65mg sodium. Source: S&W advertisment in Sunday coupon circular. Meal-Master format provided by iRis gRayson. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Grilled Turkey Breast with Cranberry Salsa - SL 10/95 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lb Turkey breast 1 c Cranberry juice cocktail 1/4 c Orange juice 1/4 c Olive oil 1 t Salt 1 t Pepper 1/4 c Fresh cilantro -- chopped 3 c Frozen cranberries 1/2 c Honey 2 tb Fresh lime juice 1/2 c Purple onion -- coarsely -chopped 2 ea Fresh jalapenos -- seeded and -coarsely chopped 1/2 c Dried apricots -- coarsely -chopped 1/2 c Fresh cilantro leaves 2 lg Oranges -- peeled, seeded, & -coarsely chopped Remove and discard skin and breast bone from turkey breast, separating breast halves; place turkey in a large, heavy duty zip-top plastic bag. Combine cranberry juice cocktail and next 5 ingredients in a jar; cover marinade tightly, and shake vigorously. Reserve 1/2 cup marinade, and place in refrigerator. Pour remaining marinade over turkey. Seal bag, and refrigerate 8 hours, turning turkey occasionally. Position knife blade in food processor bowl; add frozen cranberries and next 7 ingredients. Pulse until chopped, stopping once to scrape down sides (do not overprocess). Transfer cranberry mixture to a serving bowl; chill. Remove turkey from marinade, discarding marinade. Cook turkey, covered with grill lid, over medium-hot coals (350F to 400F), about 15 minutes on each side or until meat thermometer inserted in into thickest portion registers 170F, basting occasionally with reserved marinade. Let stand 10 minutes before slicing. Serve with cranberry mixture. Yield: 8 serving. From Julie Downey of Texas in October, 1995 "Southern Living" Per serving: Calories 322 (16% from fat), Fat 5.6g (1.1g saturated), Cholesterol 79mg, Sodium 240mg, Carbohydrate 36.5g, Fiber 2.8g, Protein 32.2g. Typos by Jeff Pruett. - - - - - - - - - - - - - - - - - - Diana Rattray southernfood.guide@miningco.com http://southernfood.miningco.com/ To subscribe to the newsletter, reply to this message, but change the subject line to "subscribe news" ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. From davidg@eden.rutgers.edu Mon Aug 11 14:53:32 1997 Date: 6 Aug 1997 20:47:16 -0600 From: Dave Newsgroups: rec.food.recipes Subject: Pineapple Salsa Followup-To: rec.food.cooking submitted by: poohberry@mindless.com This is a recipe that I created, but that was inspired by the pineapple salsa at Pappasito's, a Houston Mexican restaurant. It's good with ham, spare ribs, or almost any form of pork. I have particularly enjoyed it with baby back ribs or pork tenderloin, prepared with a rub heavy on garlic and smoked. Serve a rice pilaf and green salad on the side and it becomes, IMHO, a meal fit for a queen. I think any fruit--and perhaps even tomatoes--could be successfully substituted for the pineapple. I am, in fact, going to try peaches this afternoon, since I came back from Frederickburg, Texas yesterday with a load of their wonderful peaches. Pineapple Salsa 2 cup fresh pineapple, chopped 1/2 cup chopped red onion 2 Tbsp. minced jalapeno 1/4 cup coarsely chopped cilantro 1/4 cup lime juice salt and pepper to taste Mix all ingredients and chill until serving time. The jalapeno measurement in this, as in all salsa recipes, is a matter of individual taste. The amount shown is for what I would consider the "average" palate. Since I'm a Texan, I might add a little (I said LITTLE!) habanero pepper for a more complex flavor. Bon appetit! ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.