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May Recipes |
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in celebration
of Cinco de Mayo |
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| Mexican Pizza
1
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
Salt
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
Directions
1.. In
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.
| Strawberry Margaritas
Ingredients
3
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)
Directions
Estimated
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
Light magazine.
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| Mexican Lasagna
Ingredients
1 lb. lean ground beef
1 1/2 cups grated cheddar cheese
sour cream
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
Directions
Total
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
cream.
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| Citrus Guacomole
Ingredients
1
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
Salt
Directions
1.
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
a bowl.
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.
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| Copyright
2002 Sunset Publishing Corporation. All rights reserved. |
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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
Assorted crackers
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.
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