Zesty Salsa

Serves - 6

• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 tablespoon seeded and chopped jalapeno pepper
• 1 tablespoon chopped red onion
• 1 tablespoon minced fresh cilantro
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Dash salt
• Dash pepper
• Tortilla chips

1. In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips.

Vanilla Crepes

Serves 12

• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Chocolate Peanut Butter Squares

Makes 36 squares

• 225 g butter
• 480 g confectioners' sugar
• 515 g peanut butter
• 125 g graham cracker crumbs
• 115 g butter
• 170 g semisweet chocolate chips

1. Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
2. To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

Italian Dressing

Gives 1/2 cup

• Refined cooking Oil - 1 tbsp less than 1/2 cup
• Lime juice - 1 Tbsp
• White Vinegar - 2 Tbsp
• Garlic, crushed - 2 to 3 flakes (optional)
• Onion, chopped - 2 Tbsp
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Mustard powder - 1/2 tsp
• Red Chilli Mustard - 1 tsp
• Dried Oregano - 1 Tbsp
• Bay Leaf, broken into pieces - 1

Place all the ingredients in the mixer and blend patiently for 3 - 4 minutes till thick and creamy. Chill for 2 -4 hours before use.

Macaroni and Peanut Salad

Serves - 4 to 5

• Macaroni - 100gms
• Peanuts with red skin- 3 to 4 Tbsp
• Oil -  1/2 tsp
• Capsicum, cut into 1/4" squares - 1 medium
• Italian Dressing - 1/2 cup
• Cucumber, unpeeled - 1, cut into neat round slices for garnishing

1. Prepare the dressing and chill in the refrigerator.
2. Boil 6 - 7 cups water with 2 tsp salt and 1 Tbsp oil. Add macaroni and cook for 8 -10 minutes, stirring occasionally till soft. Remove from fire and leave macaroni in hot water for 2-3 minutes, till it swells properly. Strain . Put in cold water and strain again.
3. Saute peanuts in 1/2 tsp oil, stirring continously, on low flame for a few minutes. 
4. Mix capsicum, macaroni & peanuts together in a large bowl.
5. Pour the dressing and mix lightly. To garnish, make a border of unpeeled cucumber slices.