12 med. size firm ripe Roma Tomatoes ( Read more... )

2 cans (7oz each) whole green chiles ( Read more... )

1c dried navy or pea beans ( Read more... )

1/4t pdr. saffron mixed w/ 1/2c stock ( Read more... )

Cook slightly (1-2min):
package frozen peas
pkg. green beans (small short sliced)
package tiny lima beans

Drain WELL - chill

cut up zucchini in tiny pieces and put in and chill overnight.

Have dish of thousand island dressing or similar thick dressing in middle dish - green salad around w/ cherry tomatoes forming an outside ring

1/3c olive oil ( Read more... )

3/8c sugar ( Read more... )

1 28oz can progresso crushed & peeled tomatoes
1 8oz hunts tomato sauce
3T oil
1 med. onion, chopped
2 cloves garlic, minced
1t basil
S&P
sugar

heat oil over med. flame. Saute onion & garlic til soft (don't let garlic get brown). Add diced tomatoes, tomato sauce & spices, simmer 20 mins.

Put a little less than 1/2 of the tomato in blender, leave the skins on.
then add:
diced up (remaining) tomatoes
green onions chopped fine / or white onions
jalepena salsa
celery seed (not too much)
vinegar (very small amt.)
about equal amts of cumin, cilantro and tumeric
salt
tomatillos diced up

Lge round plate w/tomato
slice. avocado sl., artichoke hearts
(red onion slices) w/lge stuffed olives,
pour over italian dressing & hvy. grnd. pepper
crushed basil & capers
marin. mushrooms