of Cinco de Mayo
cup lightly packed chopped fresh cilantro
1/4 cup grated parmesan, romano, or dry jack cheese
2 tablespoons olive oil
1 teaspoon chopped fresh ginger
1 clove garlic
2 teaspoons lemon juice
1 baked pizza crust (16 oz., 12 in. wide)
1/2 cup thick tomato salsa
1 cup shredded jack cheese
1 can (21/4 oz.) sliced ripe olives, drained
1/4 to 1/2 cup canned sliced jalapenos, drained
1 firm-ripe avocado (6 oz.), peeled, pitted, and sliced
a blender or food processor, smoothly puree cilantro, parmesan cheese,
oil, ginger, garlic, and lemon juice. Add salt to taste.
2. Set pizza crust in a 12-inch pizza
pan (or on a 12- by 15-in. baking sheet). Spread salsa evenly over crust.
Drop cilantro pesto by the spoonful evenly over the pizza. Sprinkle with
jack cheese, olives, and jalapenos to taste.
3. Bake in a 425° oven until cheese is
bubbly, about 20 minutes.
4. Peel, pit, and slice avocado. Lay
avocado slices on hot pizza. Cut into wedges.
1/2 cups strawberries
2 1/2 cups crushed ice
1/2 cup tequila
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons Cointreau (orange-flavored liqueur)
Lime wedges (optional)
Total Time: 30 minutes
Combine strawberries, ice, tequila, lime juice, sugar, and
liqueur in a blender, and process until the mixture is smooth. Pour
the margaritas into 4 large glasses. Garnish margaritas with a lime
wedge, if desired. Serve immediately. Copyright© Cooking
1 lb. lean ground beef
1 1/2 cups grated cheddar cheese
1 medium onion diced
1 (10 oz.) can enchilada sauce
1 can (2 1/2 oz.) Early California® sliced black olives drained
6 Mission® Corn Tortillas
Time: 40 minutes
1: Brown ground beef with onion. Drain fat and add enchilada
sauce, water and olives. Simmer 5 minutes.
2: In bottom of round 2 qt. casserole, place 1 tortilla and layer
on meat sauce and 1/2 cup cheese. Repeat layering 5 times. Top with
remaining cheese. Cover and bake at 400 degrees F for 25 minutes.
Remove, let stand 5 minutes. Cut into wedge and serve with sour
orange (about 1/2 lb.)
1 firm-ripe avocado (about 10 oz.)
2 tablespoons lime juice
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
Hot chili flakes
Cut and discard peel and white membrane from orange. Cut between
segments to release fruit. Cut fruit into 1/2-inch chunks and put in
2. Peel and pit avocado. Cut into 1/2-inch chunks and mix with
orange chunks. Stir in lime juice, onions, and cilantro. Add chili
flakes and salt to taste.
2002 Sunset Publishing Corporation. All rights reserved.
Dice Cheese BallL
3 Packages (8 oz each) Cream Cheese, softened, divided
2 C. (8 oz) shredded Italian-blend or Mozzarella cheese
1 small onion, finely chopped
1TBSP Worcestershire Sauce
1 TBSP minced fresh parsley
1 tsp milk
8 medium pitted ripe olives
In a mixing bowl, combine
two packages of cream cheese, shredded cheese, onion, Worcestershire sauce and
parsley. Press into a plastic wrap-lined 8 in. x 4 in. x 2 in. loaf pan. Cover
& refrigerate overnight.
Remove from pan; cut in
half widthwise. Stack one on top of the other on a serving plate. In a mixing
bowl, beat milk and remaining cream cheese until smooth. Spread over cube. Cut
olives in half; arrange on top and sides of dice. Serve with Crackers.