ZESTO - RECIPE OF THE MONTH

SHRIMP SALAD

1 cup cooked rice (amount may be varied)

1 cup medium cooked shrimp, cleaned & peeled

¾ tsp. salt

1 tbsp. lemon juice (bottled is fine)

1 cup raw cauliflower (diced)

1 tbsp. green onion

1 tbsp. green olives (chopped)

½ cup green pepper

½ tsp. LEMON ZESTO

2 tbsp. french dressing

¾ cup mayonnaise

Mix all ingredients. Serve on lettuce lined individual serving plates garnished with green olives and two or three extra shrimp.

SPICED TEA

This mixture can be stored in a container indefinitely. Great with late snacks, on the ski trail, at meetings, - any time!

½ cup instant tea

1½ cups sugar

2 pkgs. orange tang

1 tsp. cinnamon

1 tsp. ORANGE ZESTO

½ tsp. cloves

Use 2 to 3 tsps. per cup, add boiling water.

AVOCADO DIP

½ cup sour cream

3 ripe avocados

½ pkg. garlic flavoured salad dressing

1 tbsp. lemon juice (bottled is fine)

½ tsp. LEMON ZESTO

1 tsp. chopped chives or green onion

3 slices bacon

Blend first five ingredients. Cook and crumble bacon for top. Serve with vegetable platter or corn chips.
This does not keep well as the avocado will discolour.

Be sure to check back next month for new recipes!
The page will be updated at the beginning of each month and will feature ethnic, special occasion and seasonal recipes.