SOME NEW RECIPESI was anxious to try a few recipes this week. Yesterday, my friends of many years, Claribel and Tito, decided that they willingly would accept to try the new recipes. I served two salads, a chicken dish and a potato dish. I was mildly surprised of how good the taste of everything. We accompanied the dinner with a Cava Rosé wine from Spain that was extremely refreshing, nothing exceptional, but a low priced alternative for a wonderful evening. Buen Provecho!

CURRIED PASTA VEGETABLE SALAD
Serves 4

1 1/2 cups fresh corkscrew pasta in three colors, boiled for a few minutes, drained, freshened under cold water and drained again (to stop cooking process)
1/2 cup frozen peas
1/4 cup shredded carrots
2 tbs golden raisins
1 cup shredded cabbage
1/4 cup chopped onion
1/4 cup sliced celery
1/2 cup sliced almonds

DRESSING:
1 cup nonfat mayonnaise1 tsp (or to taste) curry powder
3 tb Balsamic vinegar
salt and pepper to taste
1 tb Dijon mustard
1 small minced shallot or garlic clove

Fresh cilantrillo or parsley for garnish.
Fresh shredded Parmesan to taste (offered to guests, for their optional selection)

Combine the pasta, peas, carrots, raisins, shredded cabbage, finely chopped onion, celery and sliced almonds in a salad bowl. Whisk the dressing ingredients in a bowl. Pour the dressing over the salad and toss well. Cover and refrigerate at least 1 hour to blend flavors. When ready to serve, garnish with the cilantrillo and pass the Parmesan.

RICE AND BEANS SALAD

1 cup cooked rice
1 can black beans, drained and washed
2 hard cooked eggs, chopped
1 small onion, chopped
1/4 cup pickle relish
1/4 cup mayonnaise
2 tb Balsamic vinegar
salt and pepper to taste
Mixed salad greens of several colors

Mix well all ingredients, except salad greens. Chill several hours. Serve with the mixed greens on the side. For best results, combine while the rice is still hot.

CHICKEN AND CABBAGE SOUTH AMERICA STYLE
Serves 6 or 8

3 chicken breasts
1 tsp or to taste Spanish paprika

Lemon oil Dressing:
1/4 cup fresh lime juice
salt and pepper to taste
pinch of White Worcestershire Sauce
pinch of sugar
1 tb Dijon mustard
3/4 cup olive oil

6 cups Savoy cabbage shredded in the processor
salt
1 onion sliced
1 red bell pepper julienned
1 green bell pepper julienned
1 carrot, peeled and julienned
2 tb chopped cilantrillo

Garnish:
Green stuffed Olives, sliced
1/2 lb feta cheese, cubed

Preheat oven to 450 F. Season the chicken breasts with paprika. Roast until done in the oven (about 20 minutes). Remove from oven, let them cool and thinly shred along the grain. Place in a bowl. Mix the Dressing ingredients and pour over the shredded chicken; mix well. Add the cabbage, onion, bell peppers carrot and cilantrillo to the chicken mixture. Correct the seasonings and serve garnished with the olives and the Feta cheese. Serve with a Potato Gateau.

POTATO GATEAU
Serves 6

3 lbs Idaho potatoes
2 garlic cloves crushed
2 onion, chopped
salt and pepper to taste
1 tsp thyme
3 1/2 cups fresh mozzarella, shredded
1 1/2 lbs tomatoes, sliced
1/2 cup pine nuts
2 tb olive oil

Peel and slice the potatoes. Keep covered with cold water until ready to use. Preheat oven to 375 F. Sprinkle the bottom of a round baking dish with the garlic. Cover the bottom with the onion, sprinkle with some salt and thyme. Spread half of the potato slices over the onion. Sprinkle with 1 cup of shredded cheese and pinch of thyme. Cover with tomato slices. Sprinkle with salt and pepper and remaining thyme. Add another cup of the cheese. Arrange remaining potato slices on top, overlapping one another. Sprinkle with the remaining cheese, salt and pepper and the pine nuts; dot with the olive oil. Cover with aluminum foil loosely, for 1 hour. Remove the foil and cook until the surface is barely golden, about 10 more minutes. Remove from oven, let sit for a few minutes and serve. Yummm this is a great recipe.