Recipe(tried): Sunday Afternoon Event

SUNDAY AFTERNOON EVENT

On Sunday afternoon I had the craving for entertaining a few girlfriends. I had been tired most of the time with my all day meetings, but after having a 3 days break, my burned out spirit began to request the delight of friendship and human contact. I called some of my friends, and after advising them that I was looking forward to an afternoon of music, friendship and a pleasant dialogue, I invited them for a 2:00 p.m. reunion at my home. The Menu was very simple, light, just to please, but not too much. Company was exhilarating, and the afternoon end with the usual discussion of political events, local and federal. We are looking forward for an evening with the boys soon. Buen Provecho!

SWEET PEPPER SALAD
Serves 6 to 8

4 red bell peppers, cored, seeded and thinly sliced
4 green bell peppers, cored, seeded and thinly sliced
cup olive oil
2/3 cup extra virgin olive oil
1/3 cup Balsamic vinegar
1 tso Dijon mustard
salt and pepper to taste
1 onion, thinly sliced and separated into rings
12 stuffed green olives, sliced
cup sliced fresh mushrooms

In a big skillet, saute the pepper slices in the cup olive oil for 10 minutes, until they are brilliant. Remove them with a slotted spoon. Drain and cool for 15 minutes. In a covered jar, blend the 2/3 cup olive oil, vinegar, mustard, salt and pepper, shaking well. In large crystal mixing bowl, combine slices of peppers, onion rings, chopped olives and mushrooms. Pour the dressing over vegetables and marinate, covered in the refrigerator for 2 or more hours.

CHICK PEA AND PASTA SALAD
Serves 4

2 cups small pasta, cooked and drained
1 package frozen chopped broccoli, thawed and drained
2 tomatoes, chopped
1 can chickpeas, drained
Herb Dressing (recipe follows)

Toss pasta, broccoli, tomatoes and chickpeas. Add dressing and toss. Cover and chill until serving time.

HERB DRESSING

Whisk cup vegetable oil, 1/3 cup Balsamic or Sherry vinegar, Salt and pepper to taste, 1 tsp crushed dry oregano, pinch of brown sugar, 1 crushed garlic clove. Toss with the pasta salad.

MARINATED SHRIMPS

cup extra virgin olive oil
2 tb fresh lime juice
salt and white pepper to taste
tsp dry mustard
1 bay leaf
2 garlic cloves, thinly sliced
3 lbs jumbo shrimps, peeled, deveined and cooked
1 cup stuffed green olives
1 sliced onion

Combine the olive oil, lime juice, salt and pepper, dry mustard, bay leaf and sliced garlic cloves. Put the shrimps, olives and onion slices in a salad bowl, add the dressing, cover and refrigerate until serving time. Serve cold.

MUSHROOM RICE
6 servings

2 1/3 cups water
1 cups rice
1 chopped onion
cup margarine
1 package mushrooms sliced
cup dry sherry
tsp salt1 cup thinly sliced celery
cup chopped red pimiento (canned)

Saut the onion, butter, mushrooms, sherry and salt, and cook for 5 minutes. Add the rice and the water. Cook in medium high until all liquid is absorbed. Cover, lower heat and cook 15-18 more minutes. Add the celery and chopped pimiento and serve.