Salsa You Will LOVE!

PINEAPPLE-CUCUMBER SALSA

Yields: 3 ½ Cups

Ingredients:

1 20oz can pineapple tidbits in juice, drained
1 ½ cups cucumber, peeled and finely chopped
1/3 cup purple union, finely chopped
2 T sugar OR Splenda
3 T fresh lime juice (about 1 lime)
1/8 tsp dried crushed red pepper

Combine all ingredients in a large bowl; serve immediately or may be covered and chilled. Serve with grilled fish, chicken, or pork.

Per ½ Cup: Calories 54, Fat 0.1G, Carbohydrate 13.6G

APPLE & PEAR SLAW...In Perfect Season!

APPLE & PEAR SLAW

12 Servings

1/2 cup cider vinegar
2 tablespoon brown sugar
4 teaspoons poppy seeds
1 teaspoon Rosemary Sea Salt
1/2 teaspoon black pepper
4 cups Granny Smith apple, thinly sliced (about 1 large apple)
4 cups pear thinly sliced (about 1 large pear)
2 (12-ounce) package cabbage-and-carrot coleslaw


INSTRUCTIONS:

Make-ahead tip: The dressing can be made up to one week in advance; cover and chill.

Slice the fruit, and toss it with the coleslaw mix and dressing in the morning.
1. Combine first 5 ingredients in a small bowl; set aside.
2. Combine apple, pear, and coleslaw in a large bowl; stir in dressing. Chill up to 2hours.

The Chef's Hat...Toque!

The original Chef's hat was a floppy style of hat. Later cardboard was put into the hat to make it stand tall. The toque is supposed to have one hundred pleats, to represent the minimum number of ways a good chef can prepare eggs. The Culinary Guide, master chef Escoffier lists 202 ways to prepare eggs, excluding omeletts, which are another 82 recipes and a not that "using the basic recipe for Omelette Norvegienne it is possible to produce an almost infinite number of variations of this type of omelette.

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