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Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa

Ingredients: 1 Tablespoon(s) Vegetable oil 2 Beef tenderloins, cleaned 1/2 Cup(s) Adobo sauce, see directions 1/2 Cup(s) White wine 1/4 Cup(s) Sugar 1/2 Cup(s) Hibiscus flowers, dried 1/2 Cup(s) Ginger, peeled and diced 1 Lemon, juice of 2 Tablespoon(s) Walnut oil 2 Shallots, diced 2 Cup(s) Apricots, diced 2 Tablespoon(s) Basil, chopped 2 Tablespoon(s) Mint, chopped 2 Teaspoon(s) Sea salt 1 Pound(s) Mixed greens, cleaned 1 Pound(s) Baby vegetables 3 Basil sprigs Directions: 1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree. 2. Marinate beef in adobo sauce and vegetable oil, keep refrigerated until ready to use. 3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a sauce pan and bring to a boil. Set aside and let ingredients steep for at least 15 minutes. Strain through a fine sieve without pressing, then and walnut oil, peaches, shallots, basil, mint and season with salt. Set aside. 4. In a medium saute pan, at high heat, sear the beef for 45 seconds to 1 minute on each side. While the beef is cooking in the oven, saute baby vegetables with basil sprigs in vegetable oil for 2 minutes and deglaze the pan with 1 ounce of vinaigrette. Divide greens in the center of each plate, place beef on top and spoon vegetables and salsa around beef and greens. Suggested Wine: Cakebread Sauvignon Blac Napa '92
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Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining cup of pineapple juice and chill until thickened. Meanwhile, combine the remaining Grandmother's potato salad Scrub potatoes and place in a large saucepan with enough water to barely cover. Cover pan, bring to a boil, and boil about 20 minutes until barely tender. Cool the potatoes just enough to handle. Meanwhile hard boil the eggs and cool them promptly in co French potato salad 1. Rinse and drain the potatoes but do not peel them. Put them in a large saucepan. Add cold water to cover and bring to the boil. Simmer for about 20 minutes, or until tender. 2. Cut the potatoes lenghwise in half. Cut each half into thin slices. 3. P Chicken & pork adobo Cut pork and chicken into bite sized pieces - alternatively, slice the pork into 1" thick slices. Combine vinegar, soy, peppercorns, garlic and bay in a deep dish. 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Source: Miracle Whip ad, Ladies ' Home Journal, May 1993, page 229 : (inside back cover) Submitted By A4G Sweet corn, black bean, bell peppers, celery salad Use radiatore, twists, shells, corkscrews, elbows, or some medium-size, shaped pasta made without egg, made with semolina and flavored with vegetables (red bell pepper, spinach, beet, etc.) Throw it together and serve warm. Serves 3 to 4. Makes 5 "licking' good" beef steak Cut steak into serving size pieces.Brown on both sides in 3 tablespoons oil to which you have added lemon slices. Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat.Sprinkle flour over top. Now combine bouillon Cucumber salad 1 Peel cucumbers, cut in half lengthwise and remove seed with a spoon. Slice 2 halves into thin crescents. Lay them on paper towels, sprinkle with coarse salt and refrigerate, uncovered, for 1 hour. Remove cucumbers from refrigerator and pat dry. Co Meal-in-a-bowl potato salad Steam the unpeeled potatoes until they are just tender when pierced with a fork, but not mushy. If they are very small, leave them whole, or, when cool enough to handle, cut them in half or quarters with a very sharp knife, taking care not to Sauerkrautsalat mit schinken (sauerkraut salad with ham) Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust s