Avocado Salsa
Submitted
by: Lady Lynda |
2
ripe avocados, peeled, pitted and chopped
2 jalapeno peppers, seeded and chopped
juice of 1 lime
2 tablespoons fresh cilantro, chopped |
2
tomatoes, chopped
1 onion, chopped
salt to taste
pepper to taste (optional) |
| Combine all
ingredients in a bowl and toss. Season with pepper, if you
desire (optional). Serve with tortilla chips. |
Mexican Dip
Submitted
by: Lady Lynda |
1-15
ounce can black olives, chopped
1/4 cup green onions, chopped
1 tomato, chopped
1 green pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced |
3
tablespoons red wine vinegar
3 tablespoons vegetable oil
2 teaspoons sugar
2 tablespoons fresh cilantro, chopped
juice of 1 lime
salt and pepper to taste |
| Combine all
ingredients and allow to marinate for several hours before
serving with tortilla chips. |
Oysters 'n' Bacon
Submitted
by: Lady Lynda |
1
quart shucked oysters, drained
bacon slices
1 tablespoon lemon juice |
1/4
cup parsley, chopped
salt and pepper to taste |
| Cut bacon slices
so they are just big enough to fit around each oyster. Place one
oyster on each piece of bacon. Mix together lemon juice, parley
and salt and pepper. Place some of this mixture on each oyster
and wrap the bacon around it securing with a toothpick. Broil
for 12-15 minutes or until bacon is crisp and oysters are
curling up around the edges. Serve warm or cold. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|