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Publication: The Daily Recipe
Simple salsa

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       *** A WORD FROM THE KITCHEN ***

It's my anniversary today and we're our campingin the woods
with the kiddies...far cry from our sassy carribbean days but
so differently fun and wouldn't change a thing! Hope you enjoy
today's SASSY SALSA which is cheesy and chunky and packed with
flavor. A nice switch from the plain old red stuff in the jars
and couldn't be easier to toss together. This particular recipe
makes a small amount and I would definitely double it for
maximum munching. 



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2 cups shredded Monterey Jack cheese
1 avocado
1 medium tomato
1 (4-oz.) can Diced Green Chiles
3 green onions
1/2 cup sliced ripe olives
1/4 cup chopped fresh cilantro
1 cup Italian salad dressing

Combine cheese, avocado, tomato, chiles, onions, olives
and cilantro in large bowl. Add salad dressing; stir to
coat. Season to taste with salt and ground black pepper.
Serve chilled with tortilla chips.

Categories: Appetizers, Snacks, Spreads
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                 MARZEE'S CORNER



Did you know that Cilantro, Chinese parsley and fresh
coriander leaves are different names for the same herb
plant? Cilantro usually refers to the fresh leaves, and
coriander to the seeds. They are quite different in
flavor, and are not used as substitutes for one another.

Fresh Cilantro is one of my faves for Summer seasonings
chopped up and mixed in dressings and sauces...it's
peppery flavor making it perfect for salsa.

When purchasing cilantro (also called Chinese parsley),
check for leaves that have a bright green color with no
yellow spots, and no evidence of wilting.  Fresh cilantro
doesn't last long, and you'll need to store it in the
refrigerator. One simple storage method is to put the
cilantro in an air-filled, securely closed plastic bag
in the vegetable crisper section of your refrigerator.
However you can also place the cilantro in a cup of water
(stems down like a vase of flowers), covering the cup with
a plastic bag, and returning it to the refrigerator. If
you change the water every two days the cilantro should
last up to two weeks. Be sure to wash it thoroughly
before using!

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