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The Quilt Inn Country Cookbook
Aliske Webb
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cup tomatoes, seeded and chopped
/4 onion, chopped
clove garlic, crushed
tsp. chili powder
cup cream cheese
tbsp. mayonnaise
dash salt
fresh ground pepper to taste
Stir in remaining ingredients. Cover and chill. Serve with crudBlend cream
cheese and mayonnaise. ities (those are badly behaved vegetables) and nachos.
Seafood Salsa
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/2 lb. bay scallops
/2 lb. crabmeat, flaked
/2 cup fresh lime juice
tsp. grated tangerine rind
/3 cup tangerine, chopped
/2 cup tomato, seeded and chopped
tbsp. purple onion, finely chopped
tbsp. cilantro (parsley), chopped
tbsp. fresh jalapeno pepper, minced
/3 tsp. salt
Cook scallops in skillet over medium heat for 3 minutes or until done. Drain.
Combine scallops and crabmeat, lime juice and tangerine rind. Cover and chill 1 hour.
Combine chopped tangerine, tomato, onion, cilantro, jalapeno and salt. Cover
and chill 1 hour.
To serve, combine scallop and tangerine mixtures in serving bowl. Serve with
baked tortillas or nachos..
Hot and Sweet Pepper Relish
4
cups prepared sweet peppers (3 green, 3 red, and 5 Jalapeno)
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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