Yield: 4 Servings
|2 \N||Medium-large Granny Smith apples; cut into 1/2\" cubes|
|1 can||(10-oz) pineapple chunks|
|1 cup||Sharp Cheddar cheese; grated|
|⅛ teaspoon||Powdered garlic (just going for hints here guys)|
|1/16 teaspoon||Cumin (ditto)|
|4 \N||Fresh Habaneros; minced|
|2 tablespoons||Sour cream|
|1 tablespoon||Lemon juice|
|1 can||(10-oz) Mandarin orange slices|
|¼ cup||Fresh cilantro (maybe; I need to see how the other changes go)|
Date: Fri, 10 May 1996 11:24:17 -0500 From: "Goslowsky, George" <gjgoslow@...> Got whacked in the head with this recipe that other night too. Don't know where it came from, probably left field. Anyway, it sort of goes with the chiles-for-desert thread. I consider it to be a dinner desert salad. The original recipe goes like this, followed by what I consider to be necessary modifications.
Mix thoroughly. Serve chilled. Makes about 4, 1 cup servings.
Now I don't know about you people, but only occasionally do I have a recipe spring forth in all it's winsome glory, needed no enhancement or further refinement. Usually I start with what I consider to be a good idea and work from there. As is the case here. This is what I would do to improve upon said salad. While it was good as it was, I think that it could be better.
So here goes...
1. Chill more thoroughly. Didn't get it cold enough last night.
2. Use super sharp cheddar. Sharp didn't have enough tang to it.
3. Use a higher quality cheese. I think that I used Kraft, but it was greasy tasting.
4. Add the other ingredients.
5. Ensure that the apples are very tart. Anyway. It definitely turned out edible, but I think that I can improve on it.
CHILE-HEADS DIGEST V2 #317
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .