Cilantro Salsa

(6) 12 Roma or 6 medium tomatoes
(1) 2 white (sweet) onions
(4) 6 cloves garlic
(1) 1 bunch cilantro
(1) 2 bell peppers
(1) 2 whole jalapenos, fresh or pickled ( or more if desired)
(1) 1 tsp oregano
(2) 2 tbsp lemon juice or juice from one lemon
(4) 4 oz red wine vinegar
(8oz) 16 oz El Pato tomato sauce (has jalapenos in it)
(16oz) 32 oz tomato sauce (no salt added)

Dice the first six ingredient and mix with all other ingredients. Chill & serve.

1/2 recipe in ( )
Key ingredients: cilantro and El Pato sauce

Crab Surimi Thai Salad

4 servings           Prep time: 15 minutes
1/4 cup seasoned rice vinegar
2 tsp Asian fish sauce
1 tsp sugar
3 small bell peppers ( red,green, orange &/or yellow), seeded & finely diced
1/2 jalapeno pepper, seeded & minced
1/2 seedless cucumber, chopped
1/4 cup copped fresh cilanro
12 oz surimi ( imitation crab)
12 slices ( about 2 whole) papaya, honeydew, or mango, skin removed

Blend vinegar,fish sauce & sugar in a bowl.
Mix in peppers, jalapeno, cucumber, cilantro, & surimi.
To serve, place 3 slices of fruit on plate and top with 1-1/2 cups of salad

Nutrition per serving: 186 calories
1.5 gm total fat       0.3 gm saturated fat    7% calories from fat
17 mg cholesterol   0.6 gm omega-3 fatty acids
12 gm protein         33 gm carbohydrate
4 gm fiber              1252 mg sodium
61 mg calcium

Walnut Pound Cake

1 cup butter (2 sticks), softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups flour
1/2 tsp baking powder
1 cup milk
1/2 tsp pure vanilla extract
1 to 2 cups black walnuts, chopped

Preheat oven to 325 degrees F.
Grease & flour a 10 inch tube or Bundt pan ( I also added walnut dust from chopping)
Cream together butter and shortening with electric mixer on medium speed for 2 minutes.
Gradually add sugar. Beat for 5 to 7 minutes.
Add eggs one at a time, beating well after each addition.
In a separate bowl, sift together flour and baking powder.
Gradually add to the butter mixture, alternating with milk.
Mix until just well blended.
Stir in vanilla and walnuts.
Pour into pan and bake at 325 F for 90 minutes.
Remove from oven and let cool for 10 to 15 minutes.
Remove form pan and cool thoroughly on a wire rack.
Dust with powdered sgar if desired.

Prep: 20 min
Baking time: 90 min
Cool down: 30 min
Serves: 16
From Penzey's Spices