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page 86
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MILD MEXICAN SALSA
FOR GRILLED BEEF
3 large ripe tomatoes
4 oz. can diced green chiles
2 cloves garlic, minced
1 /2 tsp. salt
15 oz. can tomato sauce
2 tsp. olive oil
1 Tbsp. red wine vinegar
8 green onions, thinly sliced
including green portions
1 1/2 Tbsp. fresh oregano or 1 1/2
tsp. dried
2 Tbsp. chopped fresh cilantro
Peel the tomatoes by plac-
ing them directly over the
burner coils of an electric
stove (yes, you will have some
clean-up to do) or directly on
the flame of a gas burner. Ro-
tate the tomatoes, one at a
time, until the skin is black-
ened and is peeling away from
the tomato flesh. Remove to-
matoes from heat and set
aside until cool enough to
handle. Remove as much of
the blackened skin as can be
peeled off easily. If using fresh
chiles, prepare in the same
fashion. For a milder salsa,
remove seeds and veins of the
chiles before chopping.
Discard the stems. By hand,
chop the tomatoes and chiles,
retaining juices. Combine
with remaining ingredients
and mix well. Refrigerate
overnight to blend flavors.
Serve hot, warm or cold over
grilled meats. This will keep
for 1 week in refrigerator.
DESSERT
• PAPAYA SALSA
1 papaya, peeled, halved and
seeded
3 Tbsp. sugar
1 tsp. cinnamon
Cut one papaya half into
1 /4-inch dice and set aside. In
a blender, puree remaining
half with sugar and cinna-
mon. Pour puree over diced
papaya and stir to combine.
Serve over ice cream or warm
fruit pie.
DESSERT
STRAWBERRY SALSA
1 pint strawberries, washed
and hulled
3 Tbsp. light brown sugar
Cut one half of the straw-
berries into 1/4-inch dice. Set
aside. In a blender, puree re-
maining strawberries with
brown sugar. Pour puree over
diced berries. Stir to combine.
Serve over low-fat pound cake
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1 tsp. cumin powder
/2 tsp. salt
1 /4 tsp. white pepper
Rinse the tomatillos and
drain, then coarsely dice.
Heat the oil in a large skillet
over medium-high heat. Add
the onion, garlic, chilies, and
saute until the onion begins
to soften and turns translu-
cent, about 5 minutes. Add
the cilantro, basil and
chopped tomatillos; continue
cooking, stirring occasionally,
until the tomatillos soften but
don't completely lose their
shape, about 12 minutes.
Remove from heat and stir in
the vinegar, cumin, salt and
pepper. May be used im-
mediately or refrigerated for
up to 3 days.
1
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Kadima Slates
Annual Meeting
Kadima will hold its 1993 an-
nual meeting 7:30 p.m. Jan.
19 at the Hunters Ridge Club
House. At that time, the 1993
board of directors and officers
will be installed. The meet-
ing is open to the public;
dessert will be served.
The speaker will be Fran
New, a member of Schizo-
phrenics Anonymous, a na-
tional support group for
adults with chronic schizo-
phrenia. Ms. New will speak
about how she copes with her
illness.
Kadima has new reference
and reading materials con-
cerning Jewish adults with
mental illness available for
purchase plus new brochures
concerning mental illness.
For publication titles and
information, call Kadima,
559-8235.
Bais Chabad
Lecture, Classes
Rabbi Elimelech Silberberg
of Bais Chabad Torah Cen-
ter will deliver a lecture on
"The Concept of Yahrtzeit in
Jewish Thought" 8:15 p.m.
Jan. 18 at the Torah Center.
The Torah Center offers
classes on Jewish mysticism
Thursday nights at 8 p.m.
These courses are part of the
Project Talmud winter se-
mester.
For information, call the
Torah Center, 855-6170.
/