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Show Garden Salad Soup 3 cups tomato juice Vi cup thinly sliced green 1 cup beef broth onions with tops IVi cups chopped, seeded 2 tablespoons minced fresh tomatoes basil or 2 teaspoons 1 large ripe avocado, peeled, dried basil, crushed seeded and cut into 1 garlic clove, minced '2-inch pieces Optional garnishes: Dairy 3A cup pace picante sauce sour cream or plain 3A cup finely chopped red, yogurt and additional yellow or green bell shredded fresh basil pepper Combine all ingredients except 1 tablespoon of the green onions and optional garnishes; mix well. Chill at least 30 minutes or up to 4 hours. Ladle into soup bowls; garnish with reserved green onions and optional toppings, as desired. Serve with additional picante sauce. Makes 6 servings, about 7 cups soup. S o a s 0 i? cflI I ( lii E1 J J J wJ.--y v-y Ljjt" u uA Lj Lj i S & Dud ffi2 Q V U 0 F Q Dcef Salad Old Vi cup pace picante sauce 1 medium tomato, seeded 2 tablespoons olive oil and diced 2 tablespoons balsamic 1 medium cucumber, cut vinegar or lengthwise into quarters, 1 tablespoon red seeded and thinly sliced wine vinegar 1 medium red or green bell Vi teaspoon dried oregano, pepper, cut into short, crushed thin strips 1 garlic clove, minced 1 cup thinly sliced celery 3A pound deli roast beef, 1 cup short, thin red sliced '4-inch thick, cut onion strips into short, thin strips Combine picante sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of picante sauce mixture into bag. Close bag securely; chill at least 1 hour or up to 12 hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional picante sauce. Makes 4 servings. - . V- - y ' ' ' - ' w t -V . . - 1 - j . A ' "i - - v I f i - - I , . .... ' I Avocado Salad 3A pound deli turkey breast, 4 green onions with tops, sliced '2-inch thick, thinly sliced cubed 1 can (2lA ounces) sliced ripe 1 can (8 ounces) kidney olives, drained beans, rinsed and ': cup pace picante sauce drained Vi cup light or regular 1 cup thinly sliced celery mayonnaise 1 small red bell pepper, cut 1 teaspoon ground cumin into short, thin strips 1 ripe avocado Lettuce leaves (optional) Combine turkey, beans, celery, red pepper, onions and olives; toss lightly. Combine picante sauce, mayonnaise and cumin, mixing well; toss with turkey mixture. Chill. Just before serving, peel, seed and cut avocado into bite-size pieces; stir into salad. Serve on lettuce, if desired, with additional picante sauce. Makes 6 servings, about 62 cups salad. Note: 2Vi cups cubed cooked chicken may be substituted for turkey. 1 Mediterranean Supper Salad 2 cups chilled leftover XA cup sliced salami cut into cooked rice short, thin strips 1 can (about 15 ounces) 2 to 4 tablespoons slivered whole kernel corn, fresh basil leaves or drained 1 to IV2 teaspoons dried Vi pound mozzarella cheese, basil, crushed cut into li-inch cubes XA cup chopped parsley 1 large tomato, seeded and 3A cup pace picante sauce cut into '2-inch pieces 3 tablespoons olive oil 1 can (2'4 ounces) sliced 2 tablespoons lemon juice ripe olives, drained 1 garlic clove, minced Vi cup short, thin red Va teaspoon salt onion strips Vs teaspoon pepper Combine rice, com, cheese, tomato, olives, red onion, salami, basil and parsley; toss lightly. Combine picante sauce and remaining ingredients; mix well. Toss with rice mixture; chill. Serve with additional picante sauce. Makes 6 servings, about 7 cups salad. Keep Hie cook and kitchen cool with great-tasting, cook-free fore. Garden Salad Soup (top). Beef Salad Ole (right) and MexkaB Chkk 'n Avocado Salad (front) are assembled in mlnvtes and need only to chid before serving. The secret of their spicy-fresh appeal and Kvery jalapeno "Heot Is packs pkante race, which boasts a low, low 5 calories per flavor-pocked tablespoofrfuL Monterey Tuna Po diets 2 cans (6V2 ounces each) 2 to 4 tablespoons chopped or 1 can (122 ounces) fresh cilantro water packed tuna, Vi cup pace picante sauce drained and broken V cup dairy sour cream into chunks Va teaspoon ground cumin or Vi cup diced red or green coriander, as desired bell pepper 4 pita breads, cut in half Vi cup (2 ounces) monterey crosswise jack cheese, cut into Lettuce leaves or '4-inch cubes alfalfa sprouts lA cup sliced ripe olives, Thin tomato and drained avocado slices Vi cup thinly sliced green onions with tops Combine tuna, bell pepper, cheese, olives, green onions and cilantro; toss lightly. Combine picante sauce, sour cream and cumin, mixing well; toss with tuna mixture. Line pita pockets with lettuce and tomatoes; fill each half with about Vi cup tuna mixture. Serve with additional picante sauce. Makes 4 servings. |