Subj : St. Joan 04
To   : All
From : Dave Drum
Date : Sat May 29 2021 16:46:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Joan's Herbal Corn Salad
 Categories: Salads, Vegetables, Curry, Fruits
      Yield: 8 Servings
 
    1/2 c  Bermuda onion; diced
    1/4 c  Water
      3 c  Sweet corn kernels; cooled,
           - drained, chilled
    1/2 c  Red bell pepper; cored,
           - seeded, diced
    1/2 c  Green bell pepper; cored,
           - seeded, diced
    1/2 c  Olives; black or green,
           - sliced
    1/2 ts Curry powder
    1/2 ts Dried oregano
    1/2 ts Turmeric
      1 sm Avocado
      1    Lemon; juiced
           Salad greens, fresh lettuce
           - from the garden or
           - dandelion greens from the
           - yard
      2 tb Fresh cilantro; chopped
 
  In a small skillet, cook the onion in the water until
  translucent, about 3 minutes. Cool.
  
  Meanwhile, in a salad bowl, place corn kernels, diced red
  and green peppers, sliced olives, curry, oregano, and
  turmeric; toss together.
  
  In a medium bowl, mash the avocado and add the lemon juice,
  mixing well. Add the cooled onions and the avocado mixture
  to the salad bowl; toss to coat vegetable s with seasonings
  and avocado. Serve on a bed of salad greens garnished with
  chopped cilantro.
  
  Makes 8 servings.
  
  VARIATION: Sprinkle salad with cut-up crab or small cooked
  shrimp before adding
  
  NOTE: Hinkley adds fresh chopped day lily leaves, lovage
  leaves, and 1/2 teaspoon chopped fresh horseradish leaves to
  this mixture. She warned that the salad should be eaten
  fresh because it does not keep well.
  
  Recipe: Joan Hinkley
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I get a lot of cracks about my hair, mostly from men who don't have any.

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