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Showing posts from July, 2008

Argentine Salsa Criolla

1 Red Onion; finely chopped
1 Sweet Red Pepper; finely chopped (Red Bell)
1 Green Bell Pepper; finely chopped
1 Tomato; seeded and finely chopped
1 clove garlic; finely minced
1 Tablespoon flat-leaf parsley; finely chopped
1/2 cup Olive Oil
1/4 cup Red wine vinegar
salt and pepper to taste

Mix all of the ingredients together and serve. I enjoy this sauce as fresh as possible but if you would like to let the ingredients steep for a while then go for it.

Peanut Butter Kiss Cookies

1/2 cup margarine
1/2 cup Natural Peanut Butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 bag chocolate "kisses" - unwrapped

In a large mixer bowl, beat margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the sugars and beat until fluffy. Add egg, milk, and vanilla. Beat well.

In a mixing bowl, stir together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about one hour for easier handling.

Preheat oven to 375° F. Shape dough into one-inch balls. Roll in additional granulated sugar. Place about two inches apart on ungreased cookie sheets. Bake about 10 to 12 minutes, or until edges are firm. Immediately press a chocolate "kiss" atop each…