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~*~*~ Happy Mother's Day to all the Mothers ~*~*~
and Mother-figures our there this weekend!

And it doesn't have to be Cinco De Mayo time to enjoy some
great flavor combinations and the margaritas and sangrias,
but that is what seems to come to mind this week. This is
actually one of the most refreshing salsas I've ever had
and perfect timing for the season. It's beautifully vibrant
too. Not only is this an excellent choice for some authentic
chips, but this AVOCADO & MANGO SALSA also works well on top
of grilled fish or chicken too. Of course, feel free to adjust
the jalapeno, red onion or garlic to your taste preference...
I know some like it really hot or zesty.

I included an extra colorful Sangria recipe today too so be
sure to scroll down for that it sure would look pretty in
a pitcher or a punch bowl!

Enjoy! Marzee
Marzee Email Me




2 Avocados, cut in 1/4-inch dice
2 Mangoes, cut in 1/4-inch dice
Juice of 2 Limes
2 Jalapeno peppers, seeded and minced (optional)
1/4 cup minced Red Onion
1 Garlic clove, minced fine
1/4 cup minced Cilantro
Sea Salt to taste
freshly ground Black Pepper to taste

In a medium glass bowl (not metal), mix the diced avocado,
diced mango, lime juice, jalapenos, onion, garlic, cilantro,
salt, and pepper. Store in a covered container in the
refrigerator for at least 30 minutes, but no more than 1
hour before serving. The fruit will begin to "cook" in the
lime juice and become soggy.

Category: Appetizers, Condiments

*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~


Sangria is the Spanish word for bleeding, coming from
sangre, meaning blood or the color of blood, as red
wine is. In Spain and the surrounding area, it is drunk
at many festivals with great theatrical drama - poured
directly into the mouth from a long spouted jug. The art
lies in being able to drink the Sangria from varying
heights without spilling any! It has now become a very
well known popular drink, cool and packed with fruit.
Like many "convenience" products nowadays, it is possible
to buy ready-made Sangria. However, the result is not
nearly as pleasing as a fresh bowl of Sangria, packed
with fruit, and prepared with your own hands!


1/2 cup water
1 cinnamon stick
1/2 cup sugar
1 lime
1 lemon
1 orange
20 halved green grapes
20 halved red grapes
1 cup pitted cherries
1 bottle fruity red wine (like Shiraz)
2 cups ice

Bring the water, cinnamon and sugar to a boil and cook
for 5 minutes. Meanwhile, thinly slice the lime, lemon,
and orange with the peel intact. Add the fruit to the
sugar mixture and set aside to cool. Add wine and chill
overnight. To serve, Place some ice and fruit mixture in
each glass, pour wine over fruit and enjoy.

Yield: 8 Servings
Category: Drinks

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