Ensalada de Habichuelas

1 lb. fresh green beans

Add ½ cup water. Cook until tender. Drain, reserving 1/3 cup of the liquid from the beans.

To the liquid add:
1/3 cup vinegar
1/3 cup oil
1 tsp. salt
1 onion, thinly sliced
1 clove garlic, sliced
¼ tsp. oregano

Pour over bean and cover. Chill.

Frijoles Refritos

Boil 1 lb of dried beans after soaking overnight. Add 3 cloves of minced garlic and ½ tsp of salt. When tender, drain (but save the liquid for soup). Heat oil in skillet and add beans mashing with fork. Add chopped onion and ¼ cup grated cheese. Pour in some bean water as necessary for texture.

Ensalada de Zanahorias

3 medium carrots, grated
½ cup raisins
Repollo dressing

Repollo Dressing:
¼ cup salad dressing
3 T vinegar
1 T sugar
Salt and pepper

Ensalada de Pepino

1 onion, diced
1 lg. cucumber, chopped
Repollo dressing

Repollo Dressing:
¼ cup salad dressing
3 T vinegar
1 T sugar
Salt and pepper

Ensalada de Patastillo

2 medium chayotes (patastillo)

Peel, core, chop and boil the chayotes. Drain and cool. Mix with 1 tsp. lime juice and 1 T salad dressing. Season with salt and pepper.

Ensalada de Ayote

Cook 1 medium butternut squash until tender. Peel, remove seeds and mash. Add 1 T lime juice and 2 T salad dressing. Salt and pepper to taste. Chill.

Curi de Atun

In a small sauce pan:
4 T butter
4 T flour
Blend over low heat.

Stir in:
2 cups milk
Salt and pepper to taste
Stir constantly until smooth and thick.

Add:
1 can flaked tuna
½ tsp. curry powder
1 small box raisins

Serve over hot rice.