Guest guest Posted January 4, 2002 Report Share Posted January 4, 2002 * Exported from MasterCook * Menu: Southwestern Buffet Recipe By : Vegetarian Celebrations by Nava Atlas, page 201 Serving Size : 6 Preparation Time :0:00 Categories : Menus Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tomato Salsa Tomatillo Relish Guacamole Zucchini Chilaquiles Wheat Tortilla Pizzas Black Bean and Corn Salad Piquant Rice Salad See separate recipes 10 to 12 servings Additions to the menu: You'll need lots of good-quality (preferably low-fat) tortilla chips for scooping up the salsa, relish, and guacamole. Contains no eggs. Contains dairy products. Can be made dairy-free by following the suggested substitutions in the recipes. Southwestern cuisine has been hot, so to speak, for the last several years. I'm quite partial to the earthy combinations of " peasant foods " -tortillas, rice and beans, enveloped in spicy flavors. This menu consists of easy-to-make classics like salsa and guacamole, plus some of my own interpretive uses of the basic components of this style of cookery. For instance " drunken " (beer-stewed) pinto beans as a topping for wheat tortillas, to create pizza-like wedges. Make-ahead suggestions for Southwestern Buffet A day ahead: o Make Tomato Salsa. o Make Tomatillo Relish. o Make pinto bean topping for Wheat Tortilla Pizzas. o If cooking black beans for Black Bean and Corn Salad from scratch, start them today o Cook the rice for Piquant Rice Salad - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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