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Results 11 - 20 of 26 for cold salsa
11. TOMATO SALSA
Chop and dice vegetables. Add vinegar and spices. Cook until peppers and onions are done. Thicken with cornstarch. Put in pint jars. Seal. ...
Cook ears of corn or ... needed. Add chile salsa to taste or serve salsa ... small bowl. Refrigerate 1 hour. Serve cold. Makes 10-12 servings.
13. FLOUR TORTILLAS
1. In a bowl blend flour, Crisco, salt until mixture resembled corn meal. 2. Add warm water and form the mixture into a ball. 3. Turn the ...
14. MEXICALI PIE
Preheat oven to 350 degrees. Measure cornmeal into bowl and cut in shortening until like coarse crumbs. Sprinkle water a tablespoon at a ...
Saute in oil: Chicken, onion, ... sour cream, mayonnaise, salsa and parsley. Combine 1 cup ... degrees for 20 to 25 minutes. (2 pans may be needed).
Partially freeze beef; bias cut ... together half the salsa, water, parsley, vinegar, cornstarch, ... remaining salsa and cheese. Serve immediately.
17. SALSA
In large bowl, chop whole tomatoes with their juice. Add other ingredients, blending well. Store in glass container in the refrigerator to ...
18. STUFFIES
Scald milk. Remove from heat. ... is dissolved. Add cold water. Cool to lukewarm. Soften ... pieces and shaken in a bag with sugar and cinnamon.
Blister the tomatoes over a ... and then into cold water. Slip off the skins. ... serving. If the salsa seems too thin, you can ... or 8 for dipping.
Note: Rinse all fresh vegetables under cold running water. Cut peppers vertically ... mild flavorful chunky salsa, suitable for taco or ... of heat. , Shelton, CT
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