In article ,
Cheryl Isaak wrote:

On 7/24/07 9:01 AM, in article , "rachael simpson"
wrote:

Cheryl Isaak wrote:


btw, decided on supper. on the menu: garlic & parmesan fries and string
beans, pork tenderloin (seasoned with garlic salt, balsamic vinaigrette,
& honey), and cilantro corn-salad. Anyone hungry?

rachael aka rae

not rachael ray.......yet!
For the corn salad

Will trade my chickpea salad recipe

C


Cilantro Corn Salad
1/2 cup MIRACLE WHIP Dressing
1/2 cup vanilla low-fat yogurt
1/4 cup chopped cilantro
1 tsp. ground ginger
4 cups frozen corn, thawed, drained
1 medium red pepper, chopped
1 jalapeño pepper, finely chopped



COMBINE dressing, yogurt, cilantro and ginger in medium bowl.
ADD remaining ingredients; mix well. Cover.
REFRIGERATE at least 1 hour or until ready to serve.


original recipe calls for jalapeno, but i used my cayenne of
course....also use more bell pepper or banana pepper instead, when
cooking for socials, in case someone doesn't like the hotter stuff.

this recipe makes around 8 servings
Thank you! sounds great

Chick Pea Salad
2 cans of chick peas well rinsed and drained
One bunch of cilantro, rinsed and coarsely chopped
1 lg sweet onion, coarse chop
3-4 tomatoes , coarse chop
Vinegar of choice, I mix a splash of balsamic and rice wine
Good extra virgin olive oil

Mix together and refrigerate at least one hour.

C
My oldest son may marry a mideast lady soon.

Bill



http://mideastfood.about.com/od/midd.../hummus101.htm

http://en.wikipedia.org/wiki/Tahini

Hummus
From Saad Fayed,

Hummus is one of the more popular Middle Eastern dips. Served with fresh
or toasted pita, hummus makes for a great snack or appetizer. Tahini is
an important part of the hummus recipe and cannot be substituted.
However, it can be omitted.

More Hummus Recipes
INGREDIENTS:
€ 1 16 oz can of chickpeas or garbanzo beans
€ 1/4 cup liquid from can of chickpeas
€ 3-5 tablespoons lemon juice (depending on taste)
€ 1 1/2 tablespoons tahini
€ 2 cloves garlic, crushed
€ 1/2 teaspoon salt
€ 2 tablespoons olive oil
PREPARATION:
Drain chickpeas and set aside liquid from can. Combine remaining
ingredients in blender or food processor. Add 1/4 cup of liquid from
chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and
smooth.


Place in serving bowl, and create a shallow well in the center of the
hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish
with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and
refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the
freezer for up to one month. Add a little olive oil if it appears to be
too dry.

--

S Jersey USA Zone 5 Shade
http://www.ocutech.com/ High tech Vison aid
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