Salsa Solutions: Tasty Toppings Perfect Accent For Colorful, Light Meal

SHIRLEY'S KITCHEN

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As a child growing up in South America, one of my favorite meals was a very simple dish consisting of cubed steak, fried regular bananas and a fried egg on top of white rice and, as a side dish, cubed fresh tomatoes mixed with a little mayo. This meal also was a favorite of my children -- and even as grownups they enjoy it. Surprise your kids tonight. The smell of frying bananas is wonderful -- the kids will wonder what smells so good.

Ingredients needed for four servings:

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Avocados are good for more than guacamole; try them in a salsa, such as the one offered here by Shirley Brimm. Then get adventurous and try salsas made with mangoes or pineapples.

4 portions of cooked rice

4 bananas (ripe and peeled)

4 eggs

4 cubed steaks

3 tomatoes (cubed and mixed with a little mayo or dressing of choice)

Directions: If possible, choose a skillet large enough to cook all 4 cubed steaks. Begin by heating the skillet first, and then add 1-1/2 tablespoons of oil. Sprinkle steaks with sea salt or a little lemon pepper; fry one side first until lightly browned. Turning over, do the same on the other side. Take out of skillet and keep warm. Using same skillet with the leftover oil, fry the bananas till golden brown, turning over once only, to keep whole. In a separate skillet with a little oil or butter, fry the eggs over-medium, leaving the yellow still soft.

To serve, put a scoop of rice on dish, the fried egg on top of the rice, cube steak and banana on the side, along with the tomato salad. Enjoy!

With all the avocados, mangoes and pineapple available, how about making any of these tasty salsas, pair one of these stir-together toppings with fish fillets, steaks or chicken, prepared as you like them, along with a baked potato and you have a colorful light meal.

Salud to your mental, emotional and physical health!

Avocado Salsa

1 large tomato, seeded and chopped

1 avocado, halved, seeded, peeled and chopped

1/2 small onion, chopped

1 tablespoon fresh cilantro, finely chopped

1 tablespoon lemon or lime juice

1 clove garlic, minced

Hot pepper sauce to taste

Dash of salt

In a medium bowl, combine all ingredients. Cover and chill for 2 to 6 hours. Makes 2-1/2 cups.

Mango Salsa

1-1/2 cups chopped, peeled mangoes or peaches

1 medium red sweet pepper, seeded and finely chopped

1/4 cup thinly sliced green onions

1 jalapeno chile pepper, seeded and finely chopped

1 tablespoon olive oil

1/2 teaspoon finely shredded lime peel

1 tablespoon lime juice

1 tablespoon vinegar

1/4 teaspoon salt

1/4 teaspoon black pepper

Combine all ingredients in a medium bowl. Makes 2 cups.

Pineapple Salsa

1 cup bottled chunky salsa

8-ounce can crushed pineapple (juice pack), drained

1/4 teaspoon grated fresh ginger or a dash of ground ginger

Stir all ingredients together in a small bowl, and then cover and chill until serving time; bring to room temperature to serve. Makes 1-1/2 cups.

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