Spicy salsa

Yield: 7 servings

Ingredients:

16 oz Can Whole Tomatoes 4 oz Can Green Chilies diced
1 sm Green Pepper chopped -rinsed and drained
1/3 c Mild Onion chopped 3 tb Cilantro freshly chopped
3 tb Green Onion

Instructions:

chopped 1/2 Garlic Clove minced Puree tomatoes with their juice in a blender or food processor. Combine other ingredients and stir into tomatoes. (Chill in refrigerator up to 5 days.) Yield: 7 servings 2-1/3 cups One Serving = 1/3 cup Calories: 21 Protein: < 1 g Fat: < 1 g Carbohydrate: 5 g Fiber: 0.9 g Cholesterol: 0 mg Sodium: 314 mg Potassium: 192 mg Exchange: 1 Vegetable Source: "The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara

Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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Title: Spinach and Potato Soup

Categories: Vegetables, Soups/stews, Mexican, Chorizo, Sausages

Yield: 6 servings

2 Bacon, Slices, Cut Up 1 1/2 ts Thyme Leaves,Fresh,Snipped *

1/2 c Onion, Chopped, 1 Medium 1 1/2 ts Sage Leaves,Fresh,Snipped **

2 c Chicken Broth 1/2 ts Pepper

2 c Potatoes, Diced 2 lb Spinach, Fresh, Chopped

1/4 c Carrot, Finely Chopped 2 c Milk

1/4 c Celery, Finely Chopped 1/2 c Parsley, Snipped

1/4 c White Wine, Dry 1/4 lb Chorizo Sausage Links ***

* Or you can use 1/2 t Dried Thyme Leaves, crumbled. ** Or you can use 1/2

t Dried Sage Leaves, crumbled. *** Chorizo sausage links should be cooked

and sliced.

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Cook and stir bacon in 3-quart saucepan until crisp. Remove bacon with

slotted spoon and drain; reserve fat in saucepan. Cook and stir onion in

fat until tender. Stir in broth, potatoes, carrot, celery, wine, salt,

thyme, sage and pepper. Heat until boiling; reduce heat. Cover and simmer

for 30 minutes. Stir in half of the spinach and cook for 2 minutes. Stir in

remaining spinach; cover and cook until spinach is just wilted, about 2

minutes. Stir in milk, parsley and bacon; heat just until hot. Serve with

sausage.

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Title: Stacked New Mexico Quesadilla

Categories: Mexican, Appetizers

Yield: 6 servings

1 x Red Pepper-Sour Cream Sauce* 2 tb Margarine Or Butter

1 x Fresh Tomato Salsa; * 8 ea Flour Tortillas; **

3 c Cooked Chicken; Shredded 1 x Margarine Or Butter;Softened

1 ea Zucchini; Medium, Chopped 1 c Monterey Jack Cheese; Shred

1 ea Red Bell Pepper; Chopped

* See Sowest2 for recipes. ** Tortillas should be 8-inches in Diameter.

Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve. Cook

chicken, zucchini, and bell pepper in 2 T margarine in 3-quart saucepan

over medium heat, stirring occasionally, until pepper is tender, about 10

minutes. Sir in 1/2 cup of the Red Pepper Sour Cream Sauce. Heat oven to

350 degrees F. Place 2 tortillas on cookie sheet; spread with margarine.

Spoon about 2/3 of a cup of the chicken mixture on each tortilla; spread to

edge of tortilla. Top each with tortilla, and spread with margarine and

2/3 of a cup of the chicken mixture; repeat. Top each stack with tortilla

and 1/2 cup of cheese. Bake until cheese is melted and filling is hot, 10

to 15 minutes. Cut quesadilla into wedges; serve with remaining Red

Pepper-Sour Cream Sauce and the Fresh Tomato Salsa or with sour cream if

desired.

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Title: Stuffed Chiles with Olive Mole

Categories: Appetizers, Mexican

Yield: 4 servings

1 1/2 c California ripe olives 1 tb Chopped Cilantro

1/3 c Ricotta cheese 2 tb Corn Meal

1 c Shredded Jack cheese 2 tb Tomato Paste

4 To 6 Anaheim or poblano 1 ts Chili Powder

-chiles or bell peppers 1/2 ts Garlic Powder

Mole 1/2 ts Cumin

1/2 c Chopped onion 1 1/2 c Beef Broth

1 tb Oil

Chiles

Salt To Taste

Chiles - Chop half the olives, slice the other half and reserve for mole.

Mix chopped olives, ricotta and Jack cheeses. Slice down one side of

chiles; remove seeds and spoon in filling. Put 1/8 inch hot water in

baking pan. Place chiles in pan cut side up; cover with foil; bake at 350

degrees for 30 minutes. Serve with mole sauce.

Mole - Saute onion in oil 2 minutes. Add remaining ingredients plus

reserved sliced olives. Simmer five minutes.

Makes 4 servings

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Title: Stuffed Fish Fillets (Mexico)

Categories: Mexican, Fish/sea

Yield: 4 servings

2 tb Margarine -divided

1/4 c Finely chopped scallions 1/2 ts Salt

1/4 c Finely chopped green bell 1 ds Crushed red pepper

-peppers 1 ds Ground nutmeg

2 sl White bread, made into 4 Red snapper fillets (5 oz

-crumbs -each or flounder)

1 Egg, beaten 1 tb Lemon juice

1/3 c Chopped fresh parsley,

Preheat oven to 350F. In 10-inch skillet melt the margarine; remove 1

tablespoon and set aside. Heat remaining margarine until bubbly and hot;

add scallions and bell pepper to skillet and saute over medium heat until

vegetables are softened, about 3 minutes. Remove from heat and let cool

slightly. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings

to vegetables and mix well until ingredients are moistened. Spoon 1/4 of

vegetable mixture over each fillet and roll fish to enclose. Transfer

stuffed fillets, seam side down, to 8 x 8 x 2-inch baking pan; spoon any

remaining stuffing mixture around fillets. Drizzle reserved margarine over

fillets and sprinkle each with 1/2 tablespoon lemon juice. Bake until fish

flakes easily when tested with a fork, 15 to 20 minutes. Serve sprinkled

with remaining parsley.

Makes 4 servings, 1 stuffed fillet each.

[WEIGH WATCHERS NEW INTERNATIONAL COOKBOOK ] Posted by Fred Peters.

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Title: Stuffed Jalapeno Peppers

Categories: Appetizers, Mexican

Yield: 6 servings

11 To 14 oz can pickled 2 Eggs, boiled

-jalapeno peppers, whole and 1/4 ts Garlic salt

Drained 1 tb Finely chopped onion

1 8 oz pkg cream cheese, 4 tb Mayonnaise

-softened

Cut each jalapeno pepper in half lengthwise and remove veins and seeds. In

a small bowl blend the cream cheese, eggs, and mayonnaise. Stir in the

onion and garlic salt to taste. Stuff pepper halves with cheese mixture.

Chill before serving.

From: Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer Cooking Echo 7/92