Free Recipe Fresh Fruit Salsa

Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 20

Ingredients for Fresh Fruit Salsa Recipe

1 Jala eno
1 Lime
2 table poons
1/4 Cup fresh
3 cups ruit

Fresh Fruit Salsa Preparation

Combine all ingredients in a small bowl and set aside for 30 minutes at room temperature or for a few hours in the refrigerator to allow flavors to blend before serving. Makes 3 cups. *************************************************** Joanne McAndrews Eisenman jmca@nwu.edu Life is like a banana, to be peeled and savored. Donna Banana Leonard *************************************************** From: Kathy Bohaty <KathysWaltz@msn.com> Subject: Breakfast Request Date: Sun, 20 Oct 96 18:14:03 UT Good Day all, My office is having an informal food feast. I usually will bring in sliced fruit, however no one ever eats. Everyone goes for the sausages and muffins. Can I have some suggestions of something low fat yet yummy so I can feel like I contribute to the feast? Your help appreciated! Kathy L.I. NY From: Tina D. Bell <tdbell@altair.csustan.edu> Subject: Chicken With Squash/Potato/Spinach Risotto Date: Sun, 20 Oct 1996 12:23:56 -0700 (PDT) MIME-Version: 1.0 Content-Type: TEXT/PLAIN; charset=US-ASCII * Exported from Key Home Gourmet * Roast Chicken Thighs With Squash/Potato/Spinach Risotto Recipe By : NYT Magazine 9/18/94 Serving Size : 4 Preparation Time :0:00 Categories : Healthy And Hearty Herbs Main Dishes Poultry Chicken Amount Measure Ingredient — Preparation Method 2 Tablespoons Fennel Seed 1 Teaspoon White Pepper 1 Teaspoon Coriander 1/2 Teaspoon Salt 4 Each Boneless Skinless Chicken Breast Halves 1/2 Cup Chicken Broth 2 Teaspoons Olive Oil 5 Cloves Garlic 2 Cups Boiling Potato — diced 1 Tablespoon Thyme — minced 1/2 Cup White Wine 3 1/2 Cups Butternut Squash — diced 1 Cup Chicken Broth 1 Cup Spinach Leaves 1/3 Cup Parmesan Cheese 1/2 Teaspoon Salt Preheat oven to 450. Toast fennel seeds in skillet over medium heat. Let cool, grind. Stir in pepper, coriander and salt. Season chicken with mixture. Place chicken in ovenproof skillet, and roast until cooked through, about 10 min. per side. Heat olive oil in saucepan over medium-high heat. Add garlic, and cook until lightly browned. Add potatoes, thyme and wine; lower heat to medium, cook, stirring constantly, until wine is absorbed- ab out 7 minutes. Add squash and 3/4 cup of broth and cook, stirring, until broth is absorbed, adding up to 3/4 cup more as needed until vegetables are tender. Stir in spinach leaves and parmesan, remove from heat. Remove chicken from pan and pour off excess butter. Add 1/2 cup broth and place over medium heat. Cook until reduced to 2 Tb, about 4 minutes. Stir into risotto. Recipe By: Glamour magazine (March 1994) Posted to Digest eat-lf.v096.n193 Date: Sun, 20 Oct 1996 13:10:03 -0600 From: Joanne McAndrews Eisenman <jmca@nwu.edu>

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