AVOCADO SALAD & AVOCADO-CAULIFLOWER SALAD

Here are two avocado recipes from my little postcard cook book called 'Mexican Cookin'. Enjoy.

AVOCADO SALAD

1 large avocado
1/2 cup mayonnaise
1/2 cup dairy sour cream
Dash of cayenne pepper2 teaspoons lemon juice
2 teaspoons chopped onion
1/2 teaspoon garlic salt

Cream avocado; add remaining ingredients and chill.

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AVOCADO-CAULIFLOWER SALAD

4 cups fresh or frozen cauliflowerets
4 large ripe avocados
1/4 cup olive oil
1/2 teaspoon sugar
2 tablespoons vinegar
3/4 cup mayonnaise
1 teaspoon paprika
Salt & Pepper to taste

Cook and drain cauliflower. If necessary, break in bite-size pieces; cool. Cut avocados in halves, remove pits and peel off skins. Cut in bite-size cubes. Cover with remaining ingredients.

MEXICAN POTATO SALAD

Here is a tasty potato salad they will all love. This is from my postcard 'Mexican Cookin' booklet. Enjoy!

3 cups diced cooked potatoes

2 tablespoons chopped onions

1 tablespoon minced green bell pepper

3/4 cup finely diced celery

1 hard-boiled egg

1 tablespoon hot chili sauce

5 tablespoons oil

2 tablespoons vinegar

1 teaspoon salt

1/4 teaspoon pepper

Combine ingredients in the order given. Chill and serve on lettuce leaf. Serves. 6.

MEXICAN COTTAGE CHEESE

1 pint cottage cheese
1/2 cup green bell pepper, chopped
1 tablespoon pimientos, chopped
2 tablespoons hot chili sauce
1/2 teaspoons salt
2 teaspoons lemon juice.

Mix all ingredients in blender until smooth. Makes about 2 cups. Serve with corn chipes or potato chips or crackers.

SPANISH STYLE SHRIMP SALAD & SALSA VERDE (GREEN SAUCE)

If you love Mexican food and Shrimp, you'll like this. My husband is a big shrimp lover, but because of his heart problems, I have to limit his shrimp meals to about 1 a month. Then it is a liberal portion. He does very well on his own watching how much of it he eats.

The other recipe is another Mexican favorite. Salsa Verde. I am sure alot of you have gone to a Mexican restraunt and munched on the chips and Salsa. Hope you like these. Both of these recipes are from the postcard recipe book I have called Mexican Cookin'.

SPANISH STYLE SHRIMP SALAD

2 cups plus 6 shrimps, cooked, cleaned & deveined

3 medium potatoes, boiled & cubed

4 hard boiled eggs, chopped fine

1 small onion, finely chopped

2 tablespoons minced parsley

1/2 cup chopped pimiento stuffed olives

2 tablespoons lemon juice

Salt & Pepper to taste

1/2 teaspoon hot chili sauce

1/2 cup mayonnaise

1 tablespoon vinegar

Lettuce

6 anchovy fillets

6 thin green-pepper rings

Reserve the 6 extra shrimps for garnish. In wide bowl, combine shrimp, potatoes, eggs, onion, parsley and olives. Sprinkle with lemon juice and toss lightly. In separate bowl combine salt & pepper, chili sauce, mayonnaise, sour cream and vinegar. Beat with rotary beater. Pour over mixture in first bowl and toss lightly. Divide salad among 6 lettuce-lined salad plates. Place an anchovy fillet across each serving, then a green-pepper ring in center. In center of pepper ring, place a shrimp.

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SALSA VERDE (GREEN SAUCE)

1 10-oz. can Mexican green tomatoes drained

1 small white onion, finely chopped

2 or more canned serrano (Green) chilies, chopped

1 clove garlic, chopped

8 sprigs fresh coriander, chopped

Salt & Pepper

Combine all ingredients in blender, blend for a second or two, or mix and mash thoroughly. Taste for seasoning. Makes about 1 1/2 cups.

ENJOY!!

THREE BEAN SALAD, GARBANZO SALAD, GREEN BEAN SALAD, & JALAPENO SPREAD

Today I am going to be posting 4 quick recipes from the Mexican Cookin' Postcard book. They are quick and easy and you will like them. :)

THREE BEAN SALAD

1 - 15oz. can Pinto Beans
1 - 15 oz. can green beans
1 - 15 oz. can yellow beans
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup sugar
1/4 cup vinegar
1/4 cup salad oil
2 tablespoons hot chili sauce
1 teaspoon salt
1 teaspoon black pepper

Place vegetables in large container with cover. Combine remaining ingredients, mixing wello. Pour over vegetables. Chill in refrigerator at least 4 hours before serving.
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GARBANZO SALAD

1 15-oz. can Garbanzos, drained
4 green onions chopped
1/4 cup chopped parsley
1 4- oz. jar pimientos, chopped
1/4 cup vinegar
2 tablespoons salad oil
1 tablespoon salt
1/2 teaspoon sugar
2 teaspoons chili sauce
1/2 teaspoon black pepper

Combine all ingredients. Refrigerate in covered dish at least 2 1/2 hours before serving. Serves 5.
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GREEN BEAN SALAD

1 can whole green beans
1 clove garlic
1/2 cup olive oil
Juice of 2 lemons

Drain water from string beans. Place in bowl, cover with lemon juice, minced garlic, and olive oil. Cover dish and let stand for two hours in refrigerator. Serve on lettuce leaves, using same dressing in which the beans have been marinated. Little paprika improves flavor of dressing.
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JALAPENO SPREAD

5 jalapeno peppers
1 lb. sharp cheddar cheese
1 large onion
3 cloves garlic
1 1/4 cup mayonnaise

Remove tops and seed from peppers. Put first four ingredients through a food grinder. Mix in mayonnaise. Store in covered crock in refrigerator until ready to serve.
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CORN-CABBAGE SALAD

Over the next few days, I will be posting some Mexican Recipes. I have an old postcard book that you can stick a stamp on and mail it, and this little postcard book is filled with Mexican Cookin'. It was copyrighted in 1972 and I doubt there are very many of them out there left. So I have a nice little collectors item. The recipes are old fashioned and some (for the 70's) are more modern. They are all delightful and I have tried every one of them over the years. My husband is of Mexican descent & we love Tex-Mex, as well as any Mexican recipes and food. I hope you enjoy this also.
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1/2 head medium cabbage, shredded
2 cups whole kernel corn
1 cup vinegar
3/4 cup sugar
1/2 teaspoon chili powder
1 cup chopped bell pepper
1 teaspoon dry mustard
2 teaspoons red chili sauce
1/2 teaspoon salt

Cook over medium heat all ingredients together to boiling; cook, covered, 15 minutes or until vegetables are tender. Stirring occasionally. Drain. Serve hot as vegetable. (Or, spoon into containers with tight covers. Refrigerate until serving time. Drain and serve cold as relish.) Makes 4 cups.