Today is Cinco de Mayo. It is not Mexican Independence day as so many believe. No, it marks a defeat by the Mexican army against the French army during The Battle of Puebla on May 5, 1862.
In commemoration of this day, I am going to share with you three recipies for a yummy supper:
Cinco de Mayo Chicken Salad
2 large whole chicken breasts 2 TBSP Mayonnaise
1/2 cup Pace Picante Sauce 1 ripe avocado, chopped
1 tsp ground cumin 1 cup sliced celery
1/4 tsp salt Bibb or leaf lettuce
1/4 c dairy sour cream
4 cooked bacon slices-crumbled
Cut chicken into 1/2 inch cubes. Combine picante, cumin and salt in 10 inch skillet. Cook chicken in sauce about 4 minutes, stirring frequently until done. Transfer contents of skillet to a mixing bowl; cover and chill. To serve, combine chicken mixture, sour cream and mayo; mix well. Add avocado and celery; mix lightly. Spoon onto lettuce-lined salad plates. Sprinkle with bacon.
2 cup hot instant potatoes 3 TBSP dry yeast
1 tsp salt 6 cups flour
2 cups milk (scalded and cooled) 2 eggs
2 TBSP sugar 4 TBSP oil or margarine
Mix ingredients all together. Let rise and punch down twice. Roll out and cut into pieces. Drop into hot oil until golden; turn over, then remove and serve with margarine, honey, jelly or shake in container of sugar & cinnamon.
Pico de Gallo
5 Roma tomatoes, chopped
1 jalepeno pepper chopped
1 meduim onion, chopped
1 small bunch of cilantro
1 small lime
Chop the tomatoes, pepper, onion and cilantro. Put in a mixing bowl. Squeeze the juice of the lime into the mixture. Add salt to taste. Serve with tortilla chips or as an accent. Add to smashed avacado to make a yummy guacamole.