Celebrate Cinco de Mayo with salsa
Cinco de Mayo commemorates the 1862 Battle of Peubla when the Mexicans defeated the French army. Fortunately, you don’t have to be Mexican to celebrate. While the holiday provides an incentive to have an elaborate Mexican meal, you can enjoy the flavors of the country in simpler ways. Try using a little salsa in your cooking on the fifth of May.
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Salsa Strips
1 8-ounce tube refrigerated crescent rolls
2 tablespoons Dijon mustard
3/4 cup salsa
1 cup (4 ounces) shredded mozzarella cheese
Minced fresh cilantro, optional
Preheat oven to 350 degrees. Unroll crescent roll dough and separate into four rectangles. Place on greased baking sheets. Bake for 10 minutes. Sprinkle with cheese; bake until golden brown, about 8 to 10 additional minutes. Cool for 10 minutes. Cut each into four strips; sprinkle with cilantro if desired. Makes 16 appetizers.
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Spinach Surprise
1 medium onion, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 to 1 cup milk
2 10-ounce packages frozen chopped spinach, thawed
1/2 cup salsa
1 cup (4 ounces) shredded cheddar cheese, divided
Preheat oven to 350 degrees. Grease an 8-inch square baking dish; set aside. In a saucepan, sauté onion in butter until tender, about 5 minutes. Stir in flour and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Stir in spinach and salsa. Stir in 3/4 cup cheese. Transfer to prepared dish; sprinkle with remaining cheese. Bake, uncovered, until heated through, about 20 to 25 minutes. Makes 4 to 6 servings.
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Salsa Chili
1 pound ground beef
1 medium onion, chopped
1 16-ounce jar salsa
1 15-ounce can pinto beans, rinsed and drained
1 5.5-ounce can tomato juice
Shredded cheddar cheese, diced peppers, sour cream, and sliced green onions, optional
In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in salsa, beans, and tomato juice; heat through. If desired, garnish with cheese and peppers and serve with sour cream and onions. Makes 4 to 6 servings.
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Pantry Pointers
If you are trying to diet or eat a little healthier, remember that salsa usually is low in calories. And the spices can help take the edge off almost any appetite.
For a quick chip dip, mix 1-1/2 cups salsa with 1 8-ounce package of softened sour cream. For a quick vegetable dip, mix 1-1/2 cups salsa with 2 cups of sour cream.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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