Tuesday, April 10, 2007

Recipe Night

Cherokee Echols' dinner menu continues. Take it away, Cherokee....
Mexi Salad

Ingredients:
Ripe Avocadoes - 1/2 per guest
Pico De Gallo
1 lime

Directions:
Cut chilled avocadoes in half, lengthwise and pit. Carefully remove rind. Fill avocado indention with 2 heaping tablespoons fresh Pico De Gallo (recipe follows). Squeeze a tablespoon of fresh lime juice on top and serve.

Pico de Gallo

Ingredients:

* 6 medium Tomatoes diced
* 1 medium Onion diced
* 1/4 cup fresh Cilantro chopped.
* 2 to 4 Fresh Serrano or jalapeƱo seeded and minced
* Garlic powder just a pinch * Salt to taste

Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes.

Cherokee


Wow, we should all show up at Cheokee's place for these snazzy dinners! Next week we get the finale of her snifty meal. So let us know if you have something to ramble about.

Now to your regularly scheduled updates! Yep, lots more to read, enjoy.

Elisa

No comments: