These are old fashioned recipes, some handed down for generations. Consequently, they don’t indicate quantities or give directions. Use your experience and ‘know-how’ and they will turn out fine and have your distinct cooking style.
Asian Spinach Salad with Grilled Chicken:
Dressing: Cha-Cha Chinese Chicken Salad Dressing from Fresh’n’Easy.
Spring Mix (or lettuce)
Dressing: Rasberry Vinegarette, Virginia Brand from Smart’n’Final.
Nopal (cactus) Salad:
Sea Salt & Lemon Juice
Summer Squash Soup:
Variety of Summer Squash
Garden Herb Gouda Cheese
Salt & Pepper
2 cups dry lentils
1 quart filtered water
1 tsp garlic salt
1 medium onion, chopped fine
3 medium tomatoes, chopped
1 Bunch Kale, de-veined
2-3 Tbs. Olive Oil
In a large pot, bring the water to a boil, add garlic salt and washed dry lentils.
Simmer on medium low heat until cooked.
In a skillet, heat the olive oil.
Add the onions and saute for a few minutes.
Add the kale and stir well.
Add the tomatoes and saute a few minutes.
Add this mixture to the lentils.
Season with salt and pepper to taste.
Let simmer for about 20 minutes until done.
Pinto Beans En Charro:
Cook Pinto Beans
When Beans are done add finely chopped:
Let simmer just until veggies are tender.
Swiss Chard & Chicken Wings:
Sea Salt & Pepper
Simmer all together until done then add salt and pepper.
Chicken Stir Fry:
Chicken cut into pieces
Finely chopped onions & cilantro
Sea Salt to taste