Celebrations that sizzle

Make all your celebrations sizzle this year with salsa. Let your taste buds dance with easy to make, flavorful dishes that add zing to any party. Carry the bold, fun theme through by using bright, colorful tablecloths and centerpieces of paper flowers, or add a sprinkling of confetti for fun. Turn up your favorite Latin music for some salsa dancing--maybe even a tango or two. After all that dancing, you'll want to cool off with some refreshing sangrias or icy, fruit-flavored sodas.

Spice up your celebrations with salsa

When you're looking to add sizzle to your party, salsas can make entertaining deliciously easy:

--Grilled Steak Salad: Marinate your favorite steak in Salsa Verde. Broil or grill. Slice steak and serve over mixed greens, with additional salsa and crumbled tortilla chips.

--Mucho Queso Pizza: Spread Mexican Four Cheese Salsa con Queso over a pre-baked pizza crust. Sprinkle with your favorite pizza toppings and bake.

--Tequila Lime Vinaigrette Dressing: Combine Tequila Lime Salsa with olive oil and cider vinegar. Use on your favorite combination of salad greens or cooked shrimp.

--Fiesta Corn and Bean Salad: Add corn, black beans, diced red peppers and mangos to Tequila Lime Salsa for a colorful side dish.

--Bulgur Salad: Add Pico de Gallo to cooked bulgur, black beans and corn. Toss and chill. Sprinkle with cilantro.

--Shrimp and Avocado Salad: Toss Pico de Gallo with cooked shrimp and sliced avocado;

serve on a bed of mixed greens.

--Shrimp Diablo: Sauté shrimp with sliced peppers. Toss with Triple Pepper Salsa and serve with rice.

Visit www.pacefoods.com for information on Pace's new line of specialty salsas, made with authentic ingredients like real tequila and distinctive Asadero & Queso Blanco cheeses, and discover even more ways to spice up your entertaining.

Tequila Lime Chicken Wraps

1 cup Pace Tequila Lime Salsa, divided
2 cups diced, cooked chicken
1 large red pepper, diced (about 1 cup)
1 large ripe avocado, diced (about 1 cup)
1/2 cup sour cream
4 flour tortillas (10-inch), warmed
2 cups shredded lettuce

Stir 1/2 cup salsa, chicken, pepper and avocado in large bowl. Stir remaining salsa and sour cream in small bowl. Spread 1/4 cup sour cream mixture onto each tortilla. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold sides of tortillas over filling and then fold up ends to enclose filling. Cut each wrap in half before serving. Makes: 4 wraps.

Triple Pepper Papaya Shrimp Salad

1 pound peeled, cooked large shrimp
1 papaya, peeled, seeded and diced
1 cup whole kernel corn
4 green onions, chopped (about 1/2 cup)
1 cup Pace Triple Pepper Salsa
1 tablespoon lemon or lime juice
Mixed salad greens

Combine shrimp, papaya, corn and onions in large bowl. Add salsa and lemon juice and toss to coat. Serve over salad greens. Makes: 4 servings.

Pico De Gallo Tortilla Soup

1 jar (16 ounces) Pace Pico De Gallo Salsa
2 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
1 large zucchini, diced (about 2 cups)
1 cup diced, cooked chicken
2 tablespoons chopped fresh cilantro leaves
3 corn or flour tortillas (6-inch), cut into thin strips

Heat salsa, broth, zucchini and chicken in 4-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until zucchini is tender. Stir cilantro and tortilla strips into saucepan. Makes: 4 servings. Tip: To cut tortillas into thin strips more easily, roll them up first, then cut them crosswise into strips.

Salsa Verde Pork & Pepper Stew

2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 jar (16 ounces) Pace Salsa Verde
2 large red and/or green peppers, diced (about 2 cups)
3 large carrots, thickly sliced (about
1 1/2 cups)
Chopped fresh cilantro leaves
Hot cooked rice

Place pork in large bowl. Add flour and toss to coat. Heat oil in 12-inch skillet over medium-high heat. Add pork and cook in 2 batches until well browned. Stir pork, salsa, peppers and carrots in 6-quart slow cooker. Cover and cook on HIGH 4 to 5 hours or until pork is fork-tender. Sprinkle with cilantro and serve with rice. Makes: 6 servings.

5/19/08
All Editions\7-C

Date: 5/13/08

	Web hpj.com

Copyright/Privacy
Copyright 1995-2012.  High Plains Publishers, Inc.  All rights reserved.  Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com