First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
This is an especially attractive salad, when you serve it in a bowl of the cabbage leaves. It is also a delicious ingredient in burritos.
Yield: 8 servings
2 cups cooked pinto beans, well drained 3 ½ cups shredded red or white cabbage, reserving large outer leaves to create a bowl 1 large carrot, cut into thin strips with a vegetable peeler ½ cup minced Spanish onion ½ cup plain nonfat yogurt ½ cup Mayonnaise ¼ cup red tomato based salsa, any kind
1. At least 2 hours or up to 1 day before serving, combine beans, cabbage, carrot, and onion in a large bowl. Mix together mayonnaise, yogurt, and 2 tablespoons of the salsa in a small bowl.
2. Add the dressing to the vegetables and toss until the vegetables are well coated. Taste and adjust seasonings. Using the large outer leaves of the cabbage, place them in a salad bowl. Then place the slaw inside the outer leaves. Garnish top with remaining salsa.