Green leafy salads are a rarity in Mexico where cold vegetable
dishes called "ensaladas" are often served as a vegetable side dish
or main dish for a light meal.

Mexican Zucchini Salad (Ensalada de Calabacitas)

4-6 medium zucchinis (courgettes), thickly sliced
4-6 scallions (spring onions), green and white parts,
thinly sliced
2 canned poblano chiles, cut into thin strips
2-3 avocados, peeled and coarsely chopped
2/3 cup (160 ml) olive oil
1/3 cup (80 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper to taste
Lettuce leaves for garnish

Cook the zucchini in boiling salted water until cooked but still
firm and crisp, about 5 to 6 minutes.  Drain, chop coarsely, and
cool to room temperature.  Combine the zucchini, scallions, chiles,
and avocados in a large bowl.  Whisk together the oil, vinegar,
mustard, salt, and pepper and pour over the vegetables.  Toss gently
to combine and serve on lettuce leaves.  Serves 4 to 6.

Vegetable Macaroni  Cheese
-------------------------
1 1/2 0z butter, chopped
1 tablespoon plain flour
1 cup milk
1/4 cup grated carrot
1/4 cup zucchini
1/4 cup corn kernels
2 oz broccoli, cut into florets
1 cup cooked macaroni pasta
1/2 cup grated cheese.

Melt butter in a saucepan over medium heat.
 Add flour and cook, stirring for 1 minute. Remove from heat.
Gradually stir in milk. Return saucepan to heat. Cook, stirring for
3-4 minutes or until sauce boils and thickens.
Add carrot, zucchini, corn, broccoli and macaroni.
Cook for 5 minutes or until vegetables are soft. Stir in cheese.
Cook for 2 to 3 minutes or until melted.
Spoon into bowls and serve.
Serves 4

World Famous Recipes » PUMPKIN PIE
World Famous Recipes » Broiled Shrimp - Appetizer Recipes
World Famous Recipes » Bourbon Cocktail Meatballs
World Famous Recipes » Amish Dutch Apple Pie
World Famous Recipes » Crazy Crust Apple Pie
World Famous Recipes » Apple Harvest Pudding
Glazed Roasted Vegetables
Pot Roast Meat Loaf