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Publication: The Daily Recipe
Southwest side to go

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With picnic time in full swing now we plan to load up
the cooler with portable picnic recipes that switch
things up a bit. For instance, instead of the same old
dishes give this SOUTHWEST SIDE SALAD a go. This is a
most flavorful go-with for almost any picnic menu. Before
you get ready to picnic check out some of these great
packing tips below too...


P.S. The brushes below are great for the grill!



Store Price: $19.99
DEAL PRICE: $7.99 for one, $11.98 for two!

==> No Dealers Please. Limit of five (5) Per order <==

Here's an amazing deal. You get not one, not two, but
THREE Silicone Brushes. These are almost exactly like
the ones you see on TV. The difference? The price! Get
three (3) brushes for less than what you pay for one on
TV or from a store. This was a special buy we pulled off,
but we only got 1250 pieces. Once they're gone, they are
gone for ever. This is below the manufacturer's cost.





8 oz Mozzarella cheese
1 15-ounce can garbanzo beans
1 15-ounce can black beans
1 15-ounce can red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 cup green onions, sliced
1/4 cup chopped cilantro
2 cloves garlic, minced
3/4 cup Italian dressing
1/4 cup fresh lime juice
1 tablespoon chili powder 

Cut cheese in small chunks. Combine with remaining
ingredients in a quart bowl. Refrigerate 2 hours or
more (up to 2 days). Keep chilled until serving time.

Yield: 6-8 Servings
Categories: Salads, Picnics  
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      Have Your Cooking Make Your Family Say "WOW"
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                 MARZEE'S CORNER


                  PICNIC PACKING TIPS

* Two Coolers: Pack 2 coolers, one for frequently used
foods and drinks and one for perishable foods like meats.
Constant opening of a cooler to get drinks prevents foods
from staying well chilled.

* Pre-chill the Cooler: Fill the cooler with ice or ice
water and let stand for an hour before packing with food.
Empty the cooler and pack with thoroughly chilled foods
and ice or frozen gel packs.

* Keep Food in the Cooler Until Serving Time: Place your
cooler in the shade, and keep the lid closed to maintain
low temperatures.

* Keep Picnic Foods Cold: Thoroughly chill all cold foods
before packing. Keep food in the cooler until serving time.
Do not leave it out on the picnic table.

Thanks to the Reynolds Kitchen site...
for more visit: www.reynoldskitchens.com


There's a spot for everything... 


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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 

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