California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Remove seed and fill half peppers with chopped cucumber and celery, mixed with dressing No. 3, garnish with pimiento or beets, serve on lettuce.

Spanish Bean Salad

One cup Spanish beans cooked tender, small pink (canned red kidney beans will do); chop sweet green pepper, one-fourth cup, tablespoon each of onion, ripe sweet pepper, parsley and cucumber, mix with beans, serve with Spanish dressing No. 1.

Spanish Tomato and Egg Salad

Peel smooth just ripe tomatoes, slice in three slices across, place on lettuce leaf, put border around of hard boiled whites of eggs, stand hard boiled yolk in center, pour over Spanish dressing No. 1.

Stuffed Tomato Salad

Scald and peel large tomatoes, remove center, mix with equal parts celery, green chile, onions, fry in little olive oil and lemon juice, salt to taste, fill tomatoes, teaspoon Spanish dressing No. 1, sprinkle little chopped parsley and grated cheese, set on ice, serve on lettuce.

Spanish California Ripe Olive Salad

Remove seed from ripe olives, fill with mixture of cottage cheese, pimiento, salt, paprika, parsley, press together, serve on lettuce leaf, cover with Spanish dressing No. 1.