Combine ingredients in small bowl. Let stand uncovered at room temperature for 1 hour, or refrigerate covered for 4 hour. Serve with Feijoada. VERA IN 04/01/92 01:39 am

Pierce beef with fork several times on both sides. Mix lime juice, oil, tequila, salt, cumin, red pepper and garlic in shalloq glass or plastic dish. Place beef in dish; turn to coat with marinade. Cover and refrigerate at least 6 hours, turning beef occasionally. Remove beef from marinade; reserve marinade. Cover and grill beef […]

Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired.In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg cholesterol; 96 mg sodium.

Mix all ingredients, shake well. Marinate chicken or turkey parts of boneless meat 4 – 8 hours. Use marinade to baste meat while grilling. Will marinate 2 1/2 – 3 pounds of poultry.

In a small bowl, whisk together vinegar, soy sauce and mustard. Whisk in the olive, and sesame oils to blend well. Makes about 1/4 cup Serve on most salads, vegetable chunks, and heartier dishes with meats or cheese.

–AVOCADO SALAD DRESSING– 1 lg Avocado, Pitted 2 tb Lemon Juice 1/2 c Dairy Sour Cream 1/4 c Salad Oil 1 ts Seasoned Salt 1/4 ts Chili Powder GARNISHES 1/4 c Cheddar Cheese; Shredded 1 c Corn Chips; Coarsely Crushed Combine the greens, green onions, green pepper, olives and tomatoes in a salad bowl. Cover […]

Grind the peppercorns, caraway, cardamom (whole if black, seeds only if green) and chillies. Peel and crush the garlic cloves and mix with the ground spices, salt, sage, tomato puree and juice of the lemon. Grind the fenugreek and cover with cold water in a small bowl. Leave for about 30 mins, it will absorb […]

1. Sprinkle 1/2 teaspoon salt in a large sillet. Heat to medium and add the meat, the first two chopped onions that appear first in the recipe,the garlic. Cook until Meat is browned but still soft. 2. Add tomato sauce, catsup, water and vinegar. When mixture boils, add the rest of the salt,the remaining spices […]

1>. Combine all ingredients in a blender or food processor. Whirl until smooth. 2>. Place in jar with tight-fitting lid. Refrigerate for up to two weeks. Shake well before serving.

MAKES 2 CUPS Roughly chop the tomatoes, add a little at a time with the rest of the ingredients to a blender jar, and blend for a few seconds with each addition until the sauce has a rough consistency. the key to salsa verde is the tomatillos (tomate verde — NOT just a green tomato)…dont […]