-=> Quoting Michael Loo to Jim Weller <=-

 ML> Ah, a fine girlfriend. What went wrong?

 JW> He ... has had a number of beautiful but crazy women in his
 JW> life.

 ML> At least he got beauty.
 
And Neekha, who has become a great beauty herself and is just a
little bit crazy.

 JW> Fix-Up goat cheese spread

 ML> Not sure what a Fresco pepper is.
 ML> did you mean Fresno pepper?

Yes, a Fresno pepper. That other word didn't set off my spell
checker.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pineapple, Cucumber and Jicama Salsa
 Categories: Chilies, Grill, Salsa, Fruit
      Yield: 8 Servings
 
      1 c  Fresh pineapple; diced
    1/2 c  Cucumber; peel/seed/dice
    1/2 c  Jicama; peel & dice
      2 tb Red onion; minced
      2 tb Serrano or red Fresno chile;
           Minced
      1 ts Brown sugar
      1 ts Ground cumin
      1 tb Olive oil
      2 tb Lime juice
      1 tb Cilantro leaves; chopped
     10    Fresh mint leaves; cut into
           Ribbons
           Salt and freshly ground
           Pepper to taste
 
  Place ingredients, except salt and pepper, in a bowl and toss to
  mix well. Set aside for 20 minutes before serving so flavors can
  combine. Add salt and pepper just before serving.
  
  Serve this fresh minty salsa with grilled fish, chicken or lamb.

  Makes 2 cups
  
  Recipe By: Coleen and Bob Simmons
 
MMMMM
 


Cheers

Jim


... The art of living well: make good use of chilies.

___ Blue Wave/QWK v2.20