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 BBS: The GWE BBS [ASV/CIN]
Date: 04-11-93 (11:32)             Number: 402
From: CHELSEY #13 @6181*1          Refer#: NONE
  To: THE WARLORD #55 @7304*1       Recvd: YES 
Subj: Spanish cookery                Conf: (37) Home Cooki
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TW#@>
I'm still looking for Costa Rican recipes/music, I need it badly, and fas
TW#@><grin>.. if you have some sort of spanish cookbook, PLEASE take a look for
TW#@>and same with music books... if you remember seeing any costa rican 
TW#@>recipes/songs, PLEASE post them here or E-Mail them to me!
       Ensalada a la Andaluza
       ( Andalusian Vinaigrette Salad)
        1/4 cup olive oil
        1/4 cup vinegar
        2 cucumbers peeled seeded and diced
        Salt to taste
        6 green peppers
        3 tomatoes
        1/2 garlic clove (optional)
        2 tblsps. chopped onion

MIx oil, vinegar, and pepper; reserve. Heap diced cucumber in a bowl;
sprinkle with salt and let stand 20 minutes or until water has run out.
Drain on paper towels. Remove to small bowl and toss with half the
dressing. Split greem peppers into flat pieces, halves or thirds remove
seeds and white portion of pulp. Broil under medium heat until the skin
browns and puckers; peel off skin with thin bladed knife. Dice.
Heap diced peppers in a bowl, sprinkle with salt and let stand 15
minutes. If you want to use the garlic, rub a salad bowl with the split
garlic clove. Add diced cucumbers and green peppers and their dressing.
Plunge t9omatoes into boiling water for a few seconds to loosen skin;
dry with paper towels. Peel and quarter the tomatoes and remove seeds.
Add salt to taste and let stand for 15 minutes.
       Add tomatoes and onions to salad, toss lightly. Chill before
       serving
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