Mexican Lasagna Recipe
Mexican Lasagna
1 (8 oz) can Ro-Tel Tomatoes with chiles
2 (16 oz) cans Hatch green chile sauce (with
Greek Salad Recipe
Greek Salad
Posted by LladyRusty at recipegoldmine
com 10/22/2001 9:08 am
This salad is a favorite of mine
It doesn’t include marinated artichoke hearts but you can add them if you wish
When I do, I add one 6 1/2 ounce jar, drained
Source: igourmet
com
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 tablespoons chopped oregano
Salt and freshly ground pepper
4 romaine lettuce, torn
6 medium tomatoes, cored and cut into wedges
6 cucumbers, peeled and sliced 1/2 inch thick
1/2 pound feta cheese, crumbled (about 1 1/2 cups)
1 cup black olives, pitted (6 ounces)
In a small bowl, whisk together the olive oil, vinegar, lemon juice and oregano
Season with salt and pepper
In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and
olives
Toss the salad with the dressing and serve at once
Servings: 12
Mourabiedes Recipe
Mourabiedes
1 1/2 cups butter
2 tablespoons confectioners’ sugar
1 egg yolk
1/2 cup coarsely grated or finely chopped almonds
3 1/2 cups flour
2 pounds confectioners’ sugar
Preheat oven to 275 degrees F
Cream butter until light and fluffy
Mix in the 2 tablespoons confectioners’ sugar and egg yolk, creaming well
Beat in almonds
Stir flour; measure and gradually add just enough flour to make a soft dough that you can shape with your hands
Pinch off pieces of dough the size of a walnut and roll between your hands
Shape into half moons or stylized S shapes
Place on an ungreased baking sheet and bake for 45 minutes or until lightly browned
Remove from oven; let cool in pan until lukewarm
Sift confectioners’ sugar onto wax paper
Carefully transfer the cookies from baking sheet to sugared paper
Sift more sugar over the top, coating them at least 1/4 inch with sugar
Let stand until cool; then store in a cookie jar or crock
Makes about 30