Speedy Pizza for Two

Guacamole
Maria Guadalupe Gonzalez Flore
Mexico


INGREDIENTS

3 tomatoes

1 small onion
Bunch of cilantro
2 avocados, mashed
5 jalapeno peppers
1 lemon
½ tsp. salt


DIRECTIONS

Chop the tomatoes, onion, and jalapeno pepper in a bowl. Combine the mashed avocados and salt (use a fork to do this). Then add the tomatoes, onion, cilantro, and jalapeno peppers and stir. Finally, add some lemon juice.

This is delicious served with chips. Try it!

Mole Ranchero
Genoveva Magana (Mexico)


Ingredients

1 lb. chicken

4 red peppers
2 cloves garlic
6 green tomatoes
A pinch of cumin, oregano, sesame, and salt
4 Tbs. flour
3 Tbs. vegetable oil


Directions

Cook the chicken in salted water. Shred the cooked chicken. Blend the peppers, tomatoes, and spices in blender until they become juice. Put the oil in a pan and heat. Fry the flour for 3 minutes and add the pepper and tomato mixture and boil for about 4 minutes. Then add the chicken. Boil for 7 more minutes.

Now enjoy this delicious recipe!

Sweet Pepper in Olive Oil
Kilma Mota
Brazil


Ingredients

2 large red sweet peppers

2 large yellow sweet peppers


Olive oil (enough to almost cover the sweet peppers)
3 tsp. thyme
6 tsp. Italian herbs
1 tsp. ground black pepper
3 tsp. oregano
Salt to taste
Crackers or French bread


Directions

Cut the peppers in strips. Then cut them into squares. Put them in a deep medium size cooking pot. Pour olive oil over this. Add the thyme, Italian herbs, black pepper, oregano, and salt. Let this boil for approximately 35 minutes on medium heat. Chill before serving. Serve with crackers or sliced French bread.

NOTE: Do NOT use green peppers in this recipe

VOCABULARY
STOVE – apparatus which provides heat for cooking.
SHRED – tear into small pieces
SAUTE – fry lightly in butter or fat
STEAM – expose to or treat with steam.