Red, White, and Green:
Avocado-Radish Salad
SERVINGS: 6
1/4 cup fresh lemon juice
1/4 cup olive oil
Salt and freshly ground pepper
3 firm ripe Hass avocados--halved,
peeled, and sliced 1/3 inch thick
2 scallions, thinly sliced
3 bunches of white and red
radishes (1-1/2 pounds), thinly
sliced
1/8 cup chopped cilantro
In a bowl, whisk the lemon juice
and olive oil. Season with salt and
pepper. In another bowl, combine
the avocados and scallions with
half of the dressing and toss.
Arrange the avocados around a
large platter or shallow bowl. Add
the radishes to the remaining
dressing and toss. Mound in the
center of the platter. Sprinkle the
cilantro over the salad and serve.
Avocado-Radish Salad
SERVINGS: 6
1/4 cup fresh lemon juice
1/4 cup olive oil
Salt and freshly ground pepper
3 firm ripe Hass avocados--halved,
peeled, and sliced 1/3 inch thick
2 scallions, thinly sliced
3 bunches of white and red
radishes (1-1/2 pounds), thinly
sliced
1/8 cup chopped cilantro
In a bowl, whisk the lemon juice
and olive oil. Season with salt and
pepper. In another bowl, combine
the avocados and scallions with
half of the dressing and toss.
Arrange the avocados around a
large platter or shallow bowl. Add
the radishes to the remaining
dressing and toss. Mound in the
center of the platter. Sprinkle the
cilantro over the salad and serve.
Bacon-Cheese Chiles
Rellenos
4 oz. (1/2 of 8-oz.pkg.)
PHILADELPHIA Cream Cheese,
softened
1 cup KRAFT Shredded Cheddar
Cheese
4 slices OSCAR MAYER Bacon,
cooked, crumbled
2 Tbsp. finely chopped onions
2 Tbsp. chopped cilantro
1 clove garlic, minced
18 jalapeño peppers (or milder
canned chile peppers), cut
lengthwise in half, seeds and
membranes removed
HEAT oven to 375°F. Mix all
ingredients except peppers until
well blended.
SPOON into peppers. Place,
filled-sides up, on baking sheet.
BAKE 10 min. or until cheese is
melted.
Kraft Kitchens Tips: Substitute 3
large red, yellow, or green bell
peppers, each cut into 6 triangles,
for the jalapeno pepper halves.
Top with cheese mixture before
baking as directed. Special Extra
Add 1/4 tsp. ground red pepper
(cayenne) to the cream cheese
mixture before spooning into
peppers.
Rellenos
4 oz. (1/2 of 8-oz.pkg.)
PHILADELPHIA Cream Cheese,
softened
1 cup KRAFT Shredded Cheddar
Cheese
4 slices OSCAR MAYER Bacon,
cooked, crumbled
2 Tbsp. finely chopped onions
2 Tbsp. chopped cilantro
1 clove garlic, minced
18 jalapeño peppers (or milder
canned chile peppers), cut
lengthwise in half, seeds and
membranes removed
HEAT oven to 375°F. Mix all
ingredients except peppers until
well blended.
SPOON into peppers. Place,
filled-sides up, on baking sheet.
BAKE 10 min. or until cheese is
melted.
Kraft Kitchens Tips: Substitute 3
large red, yellow, or green bell
peppers, each cut into 6 triangles,
for the jalapeno pepper halves.
Top with cheese mixture before
baking as directed. Special Extra
Add 1/4 tsp. ground red pepper
(cayenne) to the cream cheese
mixture before spooning into
peppers.
| Holiday Recipes |
| Cinco de Mayo (The Battle of Puebla, 1862) |
Tortilla Soup
From: Campbell's Kitchen
Prep: 10 minutes, Cook: 40 minutes
Serves: 8
2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 teaspoon ground cumin
6 cups Swanson® Chicken Broth
1 can (28 oz.) diced tomatoes
1 canned chipotle pepper in adobo sauce*, minced
7 corn tortillas (6")
2 cups vegetable oil (Jan thinks less would suffice)
2 tablespoons chopped fresh cilantro leaves
1 avocado, peeled, pitted and cut into cubes (about 1 cup)
3 medium green onions, sliced (about 1/3 cup)
Lime juice
1. Heat the olive oil in a 4-quart saucepot over
medium-high heat. Add the onions, garlic, and cumin, and
cook for 5 minutes or until the onion is tender.
2. Add the broth, tomatoes, and chipotle pepper. Heat to a
boil. Reduce the heat to low.
3. Tear 5 of the tortillas into pieces. Add the tortillas to
the saucepot and cook for 25 minutes.
4. While the soup is cooking, prepare the fried tortilla
strips: Cut the remaining tortillas in half, then crosswise
into 1/4-inch strips. Heat the vegetable oil in an 8-inch
skillet over medium heat until hot. Add the tortillas and
cook for 1 to 2 minutes or until golden. Remove with a
slotted spoon and drain on paper towels. Season as
desired.
5. Pour half of the broth mixture into an electric blender
container or food processor work bowl. Cover and blend
until smooth. Repeat with the remaining broth mixture.
Return to the pot and stir in the cilantro. Season to taste.
6. Divide the soup among 8 serving bowls. Top each bowl
of soup with tortilla strips, avocado, green onion and a
splash of lime juice.
TIP: *Chipotle chili peppers in adobo sauce are sold in
cans and may be found in the Mexican or ethnic food
section of grocery stores.
From: Campbell's Kitchen
Prep: 10 minutes, Cook: 40 minutes
Serves: 8
2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 teaspoon ground cumin
6 cups Swanson® Chicken Broth
1 can (28 oz.) diced tomatoes
1 canned chipotle pepper in adobo sauce*, minced
7 corn tortillas (6")
2 cups vegetable oil (Jan thinks less would suffice)
2 tablespoons chopped fresh cilantro leaves
1 avocado, peeled, pitted and cut into cubes (about 1 cup)
3 medium green onions, sliced (about 1/3 cup)
Lime juice
1. Heat the olive oil in a 4-quart saucepot over
medium-high heat. Add the onions, garlic, and cumin, and
cook for 5 minutes or until the onion is tender.
2. Add the broth, tomatoes, and chipotle pepper. Heat to a
boil. Reduce the heat to low.
3. Tear 5 of the tortillas into pieces. Add the tortillas to
the saucepot and cook for 25 minutes.
4. While the soup is cooking, prepare the fried tortilla
strips: Cut the remaining tortillas in half, then crosswise
into 1/4-inch strips. Heat the vegetable oil in an 8-inch
skillet over medium heat until hot. Add the tortillas and
cook for 1 to 2 minutes or until golden. Remove with a
slotted spoon and drain on paper towels. Season as
desired.
5. Pour half of the broth mixture into an electric blender
container or food processor work bowl. Cover and blend
until smooth. Repeat with the remaining broth mixture.
Return to the pot and stir in the cilantro. Season to taste.
6. Divide the soup among 8 serving bowls. Top each bowl
of soup with tortilla strips, avocado, green onion and a
splash of lime juice.
TIP: *Chipotle chili peppers in adobo sauce are sold in
cans and may be found in the Mexican or ethnic food
section of grocery stores.