In need of Mexican food for a gal who doesn't like Mexican

[emilycat]

Okay, I have somewhat of a challenge for y'all.
I need to come up with a Mexican dish, preferably a CL recipe (by virtue of the nature of the gathering), and I desperately need some suggestions. You see, I have very, very few Mexican recipes, because I just don't really like the stuff. I'd love a vegetable dish or soup, something with plenty of veggies. Can Gazpacho be Mexican? If so, I'd love some of those -- but any ideas you have would be great!

Emily

[LGBurns]

Emily, you're in luck -- Gazpacho is indeed Mexican (and delicious)! And don't forget Margaritas! http://www.cookinglight.com/bbs/wink.gif

[S]

Hi Em, I'm going to defy all your requests for veggies, soup and gazpacho and CL and give you my favorite mexican recipe. This came from an old mexican cookbook that my mother had. I've never really used a recipe and it is my all time favorite dinner. Nothing what you asked for, but try it I think that even a person that doesn't care for mexican would love this. You can make it as spicy as you want. Here it goes.

Green Chicken (lovingly called this in our house after we couldn't pronounce the mexican name.)
6 boneless, skinless chicken breast
1 large onion, cut into thin rings
4 cans whole green chiles, sliced lengthwise
1 container sour cream (I use fat free)
3 cans whole green chiles
Jalepeno peppers to taste
chedder cheese (I use low fat)

Season the chicken breasts with salt and pepper. Saute the breasts in 1 T each peanut oil and butter (I have used less, just enough to coat the pan). Remove the chicken when done. Saute the onions and sliced chile peppers. In a blender combine three cans of chiles, sour cream and jalepenos. In a heavy dish layer chicken, onions and peppers, chile-sour cream sauce and top with chedder cheese. Bake at 350 degrees for 30 minutes.

I usually serve this with rice sauted with garlic and onion. Don't forget the margaritas!

[Gail]

Help us out, Emily. When do you need it? Is it to be a veggie or soup exclusively? If at all possible to cater to your personal tastes, what is it about Mexican food that you don't like?

I probably can't even start looking until tomorrow.

[SoCal]

S - Your recipe sounds delicious! Thanks for posting.

[emilycat]

There's no rush...I don't need any concrete ideas for 2 or 3 more weeks.

I specified soups and veggies because it does need to be a side dish (or dessert) of some sort.
Hm...what I don't like about Mexican food...I don't like the apparent heavy proportion of rices, beans, tortillas (which I don't like at all), cheese, meats, etc. to vegetables in most dishes. Not to say that I dislike grains, beans and cheeses -- I love them all, in fact, but I like for my dishes to be pretty heavy on the green (or orange, red or yellow)stuff, and outweigh the rest. I'm also not crazy at all about the typical spices involved in Mexican cooking.

I do love tomatoes, and I'm a salsa fanatic; I would probably also enjoy any fruity dishes or desserts (especially chocolate ones)

I hope this gives some idea?

Emily

[This message has been edited by emilycat (edited 03-21-2001).]

[LSB]

Emily - if you can, take a look through Rick Bayless' cookbook called Mexican Kitchen. It has "real" Mexican dishes. Unfortunately a lot of what we get here in the States (especially in the east) is the heavy on the cheese and beans kind. Real Mexican is very flavorful and fresh tasting.

The book has recipes for a jicama salad with red chili and lime, seviche, tortilla soup, roasted tomato soup with poblanos, black bean soup, Mexican chocolate flan with Kahlua and lots more that sound interesting. Let me know if you want any of those recipes.

Louise

[Gail]

Thanks for the info, Emily. That gives me a direction now. I've already located a few recipes which might meet your needs.

Offhand be forewarned-- considering the climate of the country, their crops and resultant cuisine just doesn't abound with the green stuff you crave. But, we'll see what we can dig up.

I agree totally with Louise about the average perception of what constitutes Mexican cuisine. Most of what we hear about here is from the corn kitchen, your average taco-enchilada-tamale stuff-- which I happen to love, but there is so much more to the cuisine. I'd just checked one of Rick Bayless's books out of the library a couple of weeks ago and was sufficiently impressed so that I'll be going to pick one up.

However, since you said you wanted CL recipes, I'm keeping along the "light" lines, though knowing myself, I'm bound to sneak other stuff in just because. I'll be back tomorrow with something, unless some ambitious folks already post the stuff I was eyeing. http://www.cookinglight.com/bbs/smile.gif

PS Let me get something straight. You just mentioned gazpacho (which somehow I always associate more with Spain) but you're looking for side dishes or desserts??? Are we also entertaining ideas for appetizers, then?

[kwormann]

You need to cometo Texas and let us take you to some real Mexican places...Mexican and southwest cooking is some of the healthiest cusine, historically, as it is so basic with beans, corn, peppers, rice. The other "stuff" has been added later and can be taken out of REAL mexican food and still be left with TONS of flavor! Have you thought about making various salsas, and a guacamole? We can find you some recipes for great salsas, some with fruit!

Kim

[ellielk]

S, Your recipe sounds delicious. Did you really mean 4 cans of chiles in the first part or 4 chiles? What's the heat index on this on a 1 to 10 scale? If it's very spicy, would you tone it down be sauteing less chiles or putting less in the sour cream mix?

Ellie

[SusieO]

Emily,
Do you have the May 99 issue of CL? There was a Cinco de Mayo article in there that had some really good recipes. One in particular was for a really yummy jicama salad, which can also be found on the recipe finder.

[emilycat]

Wow, what wonderful responses!

S, your recipe does look like it has potential http://www.cookinglight.com/bbs/tongue.gif ....how do you think it would work with halibut, or some other fish of that sort?(I don't do meat, except for seafood)

I do agree with all of you; most of the Mexican food I've been exposed to is probably not a fair representation of what it can be, but to tell you the truth, even most cookbooks and "inspired" or "true-to-form" Mexican dishes just don't appeal to me.
My apparently underappreciative tastebuds just don't reel from the seasonings and combinations of ingredients used. But on a positive note, I love almost every other type of cuisine! (I feel as though I have to defend myself in case I've made my palate appear narrow-minded http://www.cookinglight.com/bbs/smile.gif )

I'm not ruling it all out, though....I do love Seviche (ceviche? I've seen it spelled both ways) cilantro, and Kim, your salsa platter idea sounds excellent.
Gail, yes, appetizers are also an option -- I guess I was thinking of soup as kind of a side dish, but I suppose it's more of a first course, isn't it?

Anyway, you guys are such a big help -- I know I'll have some wonderful things to choose from -- and maybe you'll make a convert out me yet!

Emily

[S]

ellielk, Sorry it the recipe sounds confusing. It is hard to write a recipe when you are so used to doing it off the top of your head. Anyway, you use 4 cans of chiles. I don't feel that green chiles are very spicy. The spice in the dish comes from the jalapenos. But it would be just as delicious with less chiles. If you choose to cut down the amount of chiles I would start with less in the sauce because I love the veggies in with the chicken. With no jalapenos I would say the the heat index is about a 3. The more jalepenos, of course, the hotter the dish. Enjoy!

Emily, I had never thought about fish (I don't do fish) but I think that a sturdy fish would be great. My only doubt would be that the sauce would overpower the fish but I would think that there are some types of fish that could stand up to this dish. The sauce is my favorite part. If you try it please let me know how it turns out. I may have to try it with farm raised shrimp. Thanks for the idea! I love this place!

[This message has been edited by S (edited 03-22-2001).]

[lindrusso]

emilycat -

One suggestion might be to take CL's Black Bean-Taco Salad, leave out the chicken and load it up with veggies instead. I did this for a fajita dinner and it was quite tasty. It may not be a traditional mexican salad, but it certainly uses mexican flavorings.

You might also be able to do the same thing with the Chipotle Tamale Pie that was posted here previously. It uses ground beef and beans, but you could use tomatoes, squash, zucchin - whatever - and it would be just as good. However, it would be a heavier side dish (it is light as far as fat and calories, though) with the corn bread crust.

Good luck! http://www.cookinglight.com/bbs/smile.gif

[luv2cook]

What about as an appetizer Texas Cavier? It has afresh taste with veggies and three kinds of beans???

[JHolcomb]

Lindrusso's idea is right along the lines of what I was thinking. When I think Mexican food, I somehow think "Native American food", you know, corn, beans, and squash (the first cultivated foods in North America). I would modify a CL recipe to include some of each, maybe. Yum-the black bean salad with roasted squash and corn. Yum.And no cheese required.

Jen

[Emdg]

Emily
If you get a chance check out Martha Rose Shulman's Mexican Light cookbook. She has some "real" mexican recipes. I love mexican food, and living in California, it's not hard to find. I was in Mexico, all over, last year for six weeks, and I can tell you what we think of as Mexican Food up here in the north is just a fraction of what is out there!

Some great side dishes she has in her book: *Corn Pudding with Toasted Garlic
*Baked Sweet Potatoes with Lime (very popular in yucatan)
*Cooked Butternut Squash with Onion and Salsa
*Garlicky Zucchini Quesadillas (I make these all summer long)

She also has a recipe for Soft Tacos with Fish and Potatoes that is really good...and I normally don't eat fish.

And yes, there is always Gazpacho, after all, tomatoes were imported to Spain from the New World.

Mary

[Leanne]

I was also thinking Cuban or Spanish food would be complimentary to Mexican - ?(maybe not so many beans / chili powder / cumin).


Fried Plantains for dessert or a side. Cinnamon ice cream & fried cinnamon tortillas is pretty classic too. Fried doesn't sound too light - but I bet CL has a version of the plantains at least.

[Susann]

Emily-I posted a cascadillo (a creamy gazpacho) soup recipe a while back. If you are interested and can't find it, let me know. It is from one of the Moosewood books (can't remember which one, but it has a tan cover).

[kwormann]

This recipe isnt light "as-is", but could be made that way EASILY! I love squash, and I feel you probably do too!


Kim

Texican Squash

2 1/2 lbs summer squash (yellow, zucchini,
pattypan), cubed or sliced
4 eggs
1/2 cup milk
1 lb Monterey Jack cheese, cubed or grated
1 tsp salt
2 tsp baking powder
3 tbs flour
1/2 cup parsley
1 can chopped green chiles (4oz)
2 chopped, seeded jalapenos
(optional)
1 1/2 cups crushed corn chips

Cook squash in 2 cups water until barely tender, about 7 minutes at a boil. Drain and cool in collander. Mix eggs, milk, cheese, salt, baking powder, flour, parsley and chiles together. Fold into squash. Butter an oblong pyrex 3 quart dish, 9' X 13". Sprinkle bottom with crushed tostado crumbs, or bread crumbs if you prefer. Pour in squash mixture. Srpinkle top with more crumbs. Bake at 350º for 30 minutes.

I would use egg beaters, almost cut out the cheese and use WOW tortilla chips

[Gail]

You will notice a distinct lack of tortillas in all of these recipes. I suspect you're probably not wild about comino either since it's a dominant spice in a lot of Mexican dishes. Unfortunately, sometimes it's just got to be. The first six recipes are taken from CL's recipe finder and/magazines or book.

Crab-Stuffed Poblano Chiles With Mango Salsa
These stuffed peppers make a fun first course for a dinner party, or you can serve them as a light supper with a salad and heated flour tortillas.

Ingredients
1 cup chopped peeled mango
1/3 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic or white wine vinegar
3 tablespoons grated fresh Romano or Parmesan cheese, divided
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/8 teaspoon pepper
1 (15-ounce) carton fat-free ricotta cheese
1 (14-ounce) can quartered artichoke hearts, drained
1 (6-ounce) can lump crabmeat, drained
4 (5-inch) poblano chiles, halved lengthwise and seeded
Cilantro sprigs (optional)

Directions
Estimated Total Time: 60 minutes
Combine first 4 ingredients in a small bowl; stir well. Cover and chill.Preheat oven to 350°.Combine 2 tablespoons Romano cheese, oregano, mustard, pepper, and ricotta cheese in a food processor, and process until smooth. Spoon into a bowl, and stir in artichokes and crabmeat. Divide mixture evenly among the chile halves, and sprinkle with 1 tablespoon Romano cheese. Place stuffed chiles on a baking sheet, and bake at 350° for 30 minutes or until lightly browned. Serve chiles with mango salsa, and garnish with cilantro sprigs, if desired.


Fresh Corn-Cilantro Salad

A cool Mexican-style vegetable salad for your next fiesta.

Ingredients
5 cups fresh corn kernels (about 10 ears)
1 1/2 cups finely chopped onion
1 1/2 cups chopped red bell pepper
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
Olive oil-flavored cooking spray
2/3 cup chopped fresh cilantro
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon minced seeded jalapeno pepper
4 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions
Estimated Total Time: 30 minutes
Combine the first 5 ingredients. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn mixture, and sauté 8 minutes or until corn begins to brown.
Combine the chopped cilantro and the remaining ingredients in a jar; cover the jar tightly, and shake the cilantro mixture vigorously. Combine the corn mixture and the cilantro mixture; cover salad, and chill.

Jicama Salad

The centerpiece of this cool, crunchy salad is jicama, a root vegetable related to the potato but with a taste and texture reminiscent of water chestnuts.
Ingredients
4 oranges
2 cups (1/2-inch) julienne-cut peeled jicama
1 cucumber (about 1/2 pound), peeled, halved lengthwise, seeded, and thinly sliced
2 cups cubed peeled cantaloupe
1/2 cup vertically sliced red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/4 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon hot chili powder

Directions
Prep Time: 2 hours, 30 minutes
Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup orange juice. Discard membranes.
Place the orange sections, jicama, and next 5 ingredients (jicama through mint) in a large bowl. Combine the reserved orange juice, fresh lime juice, salt, and chili powder. Pour juice mixture over jicama mixture, and toss gently. Cover and chill 2 hours.


Mexican MEV With Beans, Peppers, and Jicama

MEV stands for "molded ethnic vegetables." This recipe calls for 10-ounce ramekins, but a large muffin pan works, too.
Ingredients
2 (15-ounce) cans cannellini or other white beans
1 tablespoon vegetable oil
2 cups vertically sliced onion
1 to 1 1/2 teaspoons bottled chipotle sauce or hot sauce
1 teaspoon dried savory
2 garlic cloves, minced
1/2 cup diced peeled jicama
2 tablespoons minced fresh cilantro
1 (12-ounce) bottle roasted red bell peppers, drained
Cooking spray
Minced cilantro (optional)

Directions
Estimated Total Time: 60 minutes
Preheat oven to 350°.Drain beans in a colander over a bowl, reserving 1/4 cup bean liquid. Set aside.Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes. Add beans, chipotle sauce, savory, and garlic; sauté 5 minutes. Remove from heat. Place 2 cups bean mixture in a large bowl; mash with a potato masher. Add remaining bean mixture, 1/4 cup reserved bean liquid, jicama, and minced cilantro; stir well.Arrange bell peppers in the bottom and up sides of 4 (10-ounce) ramekins coated with cooking spray. Divide bean mixture evenly among ramekins; place ramekins on a baking sheet. Bake at 350° for 20 minutes. Invert ramekins onto each of 4 plates. Garnish with minced cilantro, if desired.

Sopa de Ajo

This simple garlic soup relies on a procedure similar to that used to make egg drop soup. Mashing the garlic into a paste with paprika and ground cumin intensifies the flavor in the broth.

1 teaspoon olive oil
6 garlic cloves
1 tablespoon paprika
1/4 teaspoon ground cumin
6 cups Chicken Stock (CL recipe) or 3 cans fat-free, less-sodium chicken broth
1 chipotle chile (or a dried ancho or pasilla chile)
2 large eggs, lightly beaten
6 (1-ounce) slices diagonally cut French bread (about 1 inch thick), toasted
1 1/4 cups diced tomato
5 tablespoon sliced green onions
5 tablespoons (1 1/4 ounces) shredded Manchego cheese or reduced-fat Monterey Jack cheese

1. Heat oil in a large Dutch oven over medium heat. Add garlic; sauté 6 minutes or until golden. Remove garlic from pan. Combine garlic, paprika, and cumin in a small bowl; mash with a fork until smooth.
2. Return garlic mixture to pan, and add Chicken Stock and chile. Bring to a simmer over medium heat, and cook 10 minutes. Discard chile. Slowly pour beaten eggs into soup, stirring constantly. Immediately remove from heat. Place 1 bread slice ineach of 5 soup bowls, and top each bread slice with 1/4 cup tomato and 1 tablespoon green onions. Ladle 1 cup doup into each bowl; sprinkle each serving with 1 tablespoon cheese. Yield: 5 serings.

CALORIES 216 (16% from fat); FAT 6.9g (sat 2.2g, mono 2.6g, poly 1.2g); PROTEIN 13.4g; CARB 23.2g; FIBER 1.6g; CHOL 109mg; IRON 2mg; SODIUM 633mg; CALC 100mg.

Escabeche Casa del Sol

Marinated Vegetables

2 tablespoons black peppercorns
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 1/2 teaspoons dried oregano
4 bay leaves
1 whole garlic head
2 1/2 cups (1/2 inch thick) diagonally sliced carrot (about 1 pound)
2 tablespoons vegetable oil
2 medium onions, each cut into 12 wedges
1 (12-ounce) jar sliced pickled jalapeño peppers, undrained
3/4 cider vinegar
1 cup water
4 cups small cauliflower florets
3 cups thinly sliced peeled jicama, cut into triangles
6 cups (1/4 inch thick) diagonally sliced zucchini

1. Preheat oven to 400º.
2. Place peppercorns, thyme, marjoram, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves), trim about 1/4 inch from top of garlic. Combine the garlic, carrot, oil, and onions in a Dutch oven. Bake, uncovered, at 400º for 30 minutes. Stir vegetables, addspice bag to onion mixture. Bake an additional 25 minutes or until vegetables are tender. Peel garlic cloves, place garlic, vegetables, and spice bag in a large bowl.
3. Drain jalapeños over a bowl, reserving liquid. Place the Dutch oven over medium-high heat; stir in the reserved jalapeño juice and vinegar, scarping pan to loosen browned bits. Add water, and bring to a boil. Add cauliflower and jicama, cover, reduce heat, and simmer for 5 minutes. Remove from heat, add cauliflower mixture. Let stand at room temperature 2 hours, stirring every 30 minutes. Discard spice bag, cover and store in refrigerator. Yield: 12 servings (serving size: 1 cup)
NOTE: Vegetable mixture can be stored up to 2 weeks in the refrigerator, serve at room temperature.

CALORIES 86 (29 % from fat); FAT 2.8g (sat 0.6g, mono 0.8g, poly 1.4g); PROTEIN 2.8g; CARB 15g; FIBER 4.6g; CHL 0mg; IRON 2.4mg; SODIUM 438mg; CALC 62mg.


Although I did not include them, CL also has Angela's flan (March 2000), Caldo de Res (more of a main dish soup) and Spring Posole (April, 2000) and Sopa Ranchera (Jan/Feb 2000) all of which I also figured were a bit heartier than what you were looking for. I have recipes for gazpacho (untried, however) and several seviches as well, but since all are pretty common items, you can probably find them anywhere.

I was tempted to give you a recipe for ensalada de noche buena, which is a salad of beets, oranges, jicama, bananas, pineapple, garnished with peanuts and pomegranate seeds. Then I saw it was meant to be topped with an enormous glop of mayonnaise. And I'm skipping the chayotes and nopalitos, because I didn't figure you'd be into them.

Ensalada de Camarón

Shrimp Salad

Juice of 1 lemon
Salt
Freshly ground pepper
3/4 cup olive oil
2 cups cooked jumbo shrimp, coarsely chopped
1 small white onion, minced
1 large tomato, peeled, and cubed
1 large avocado, peeled, seeded and cubed
2 tablespoons finely chopped cilantro
1/4 cup pimento-stuffed green olives, cut in half
3 canned jalapeño chiles, deseeded and cut into strips

Combine the lemon juice and salt and pepper to taste; then whisk in olive oil. (hey, if you've got a lighter vinegar dressing without herbs, go for it!) Pour the dressing over the shrimp and onion, and allow to marinate for 2 hours. Then combine with the tomato, avocado, cilantro, and olives. Toss until all ingredients are lightly coated with the dressing. Arrange on lettuce leaves with the chiles as a garnish. Serves 6.

(From: The Complete Book of Mexican Cooking)

I've got other salads, namely a cauliflower salad, green bean salad, tomato and avocado salad and avocados stuffed with guacamole. Pretty basic stuff all, mostly just vinegar and oil dressings, green onions and not a lot more. If you're curious, let me know.

In conclusion, let me refer you to a few threads with recipes for Mexican side dishes, desserts and veggies. (My recipes aren't lightened, but most should be easily adaptable)
http://www.cookinglight.com/bbs/Forum1/HTML/004691.html
http://www.cookinglight.com/bbs/Forum1/HTML/004679.html
http://www.cookinglight.com/bbs/Forum1/HTML/004824.html

Good luck!



[This message has been edited by Gail (edited 03-22-2001).]

[kwormann]

fyi...we made the crab stuffed poblanos last week...they are EXCELLENT!!!!!!

kim

[LGBurns]

Well Emily, I guess I was wrong about Gazpacho being Mexican but I bet you could include it with a Mexican meal just fine. Here's a gazpacho recipe I found on the recipe search:

Gazpacho with Avocado and Cumin Chips


Cool down with this summertime Spanish vegetable soup and our Cumin Chips.


Ingredients
1 1/2 cups bottled Bloody Mary mix (such as Major Peters)
1 1/2 cups finely diced tomato
1 cup finely diced yellow bell pepper
3/4 cup chopped seeded peeled cucumber
3/4 cup finely diced red onion
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1 (5.5-ounce) can low-sodium vegetable juice
1 (5.5-ounce) can tomato juice
3/4 cup diced peeled avocado
3/4 cup chopped green onions
Cumin Chips (see page 183)


Directions
Combine the first 12 ingredients in a large non-aluminum bowl. Cover and chill. Serve with avocado, green onions, and Cumin Chips.


Copyright© Cooking Light magazine.

[emilycat]

Everyone,

Thank you so much for your responses -- I really appreciate the time you've all taken to come up with ideas http://www.cookinglight.com/bbs/smile.gif

Gail, you are so good! Most of your recipes were dead-on to what I was looking for.
I think you may have found a winner with the Jicama salad -- (which I suppose I could have found in the recipe finder myself, but you have to live up to your reputation, you know http://www.cookinglight.com/bbs/biggrin.gif ) The garlic soup and Marinated Vegetables look great too, though.

Anyway, I'll let you all know how my dinner goes!

Emily

[Leanne]

Emily - Here are 2 sides (that I had posted under another topic) to use with mexican - I LOVE this rice! I don't know that either are necessarily "light", but I think you'll find them not as "Mexican" as some recipes.
Someone mentioned Texas Caviar too - I have that posted as redneck caviar under the Oscar party post. I also have a chicken tortilla soup (don't worry - no tortillas in it.)It's really good - but very filling, so it's more of a main course. It does have cumin in it.


Baked Spicy Rice

1 Cup Long Grain Rice, Uncooked
2 (10 Ounces) Cans Diced Tomatoes & Green Chiles, Undrained
1 Cup Water
1 Teaspoon Salt
2/3 Cup Pimento Stuffed Olives, Sliced
1/4 Cup Veg. Oil
1/2 Cup Chopped Onion
1 Cup (4 Ounces) Shredded Monterey Jack Cheese

Combine all ingredients in a shallow, greased 2-quart baking dish. Cover and bake at 350° for 45 minutes. Stir well & bake uncovered 15 additional minutes or until liquid is absorbed. Makes 6-8 servings.


Colorful Coleslaw

1 Small Head Cabbage, Shredded (About 2 Pounds)
1 1/2 Cups Frozen Whole Kernel Corn, Thawed
1 Cup Chopped Red Onion
1 Cup Shredded Carrot
1 Cup Chopped Sweet Red Pepper
1/2 Cup Sugar
1/2 Cup White Vinegar
2 1/2 Tablespoons Vegetable Oil
2 Tablespoons Water
1 Teaspoon Celery Seeds
1/4 Teaspoon Ground White Pepper
1/4 Teaspoon Mustard Seeds
Dash Hot Sauce

Combine first 5 ingredients in a large bowl. Toss well and set aside. Combine sugar and next 8 ingredients in a saucepan. Bring to a boil, stirring frequently until sugar completely dissolves. Pour dressing over cabbage mixture and toss gently until all ingredients are coated. Cover and chill at least 2 hours. Toss gently and serve with a slotted spoon. Makes 12 servings.

[JulieAnn]

Susann, I'd love your recipe for Cascadillo. I did a search but only this thread came up. When I was in Spain I grew to love Gazpacho -- and it was always creamy. I've never seen a recipe here for creamy Gazpacho. Thanks for your help!

[tovie]

Originally posted by S:
Hi Em, I'm going to defy all your requests for veggies, soup and gazpacho and CL and give you my favorite mexican recipe. This came from an old mexican cookbook that my mother had. I've never really used a recipe and it is my all time favorite dinner. Nothing what you asked for, but try it I think that even a person that doesn't care for mexican would love this. You can make it as spicy as you want. Here it goes.

Green Chicken (lovingly called this in our house after we couldn't pronounce the mexican name

Okay, I made this last night. And it's really good (g) Although I really should have used more jalapenos cause I like my food hotter. I love green chiles and you're right, the sauce is the best part. I do have one question, the sour cream seems to have curdled or separated after baking it and I'm wondering if that's normal. It still tastes fine but doesn't look too great.

Thanks for posting the recipe.

[Susann]

Juliann-I just saw your request-sorry! I will post the cascadilla recipe later this evening when I get home.