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-No Subject-

Posted in issue 236:
"I also have a suggestion for those with fast-paced, hectic lives.  I am
always glad for ways to prepare ahead on the weekends.  You all may already
know about this, but a friend suggested chopping 3 or 4 bunches of cilantro
(I do it in the food processor) along with a clove or two of garlic and a
small amount of vinegar.  It doesn't take very long to do this all at once
and (because of the vinegar, I think) it keeps well in the refridgerator all
week.  I was chopping small amounts each time I needed some.  This stuff is
great in salsas and I also mix it in with steamed rice or cooked lentils
along with other spices and hot sauces.  So nice to only have that mess once
a week to clean up."

Here's a dip recipe that is always a big hit at my parties:

1 big bunch of cilantro
2 tablespoons minced garlic (about 2 cloves)
2 tablespoons chopped jalapeno (about 2 jalapenos, seeded if you prefer.  It's 
pretty hot stuff)
1/4 c. water
1/4 c. vinegar

Drop all in a blender (stems and all, no need to chop up the cilantro) and mix 
away.  When it's completely processed (it looks like slime), mix with 16 oz. of 
fat-free mayonnaise.  It tastes better if you make it the night before, but 
I've thrown it together in a mad rush 5 minutes before my guests arrived, and 
it's still great.  It's good serve with veggies, baked tortilla chips, etc.