Are YOU tired of the same recipes?

Directions:
 In a medium bowl, mix together tomatoes, green onions,
 olive oil, tarragon vinegar, green chile peppers, black
 olives, garlic salt and salt. Cover and refrigerate 6 hours or
 overnight before serving.

Mutabbul
3 large aubergines 3-4 cloves garlic, skinned and crushed 75-100 ml 
tahini paste 1 lemon, juice of 1 pinch paprika salt Garnish with 
chopped mint
1.
Grill the aubergines- under a medium heat first, then a high heat after 
about 7 mins, until well blackened and soft, about 2025 mins.

2.
 Remove the skin while holding under a cold tap, then gently squeeze 
to get rid of the juices.

3.
 Blend the flesh in a processor.

4.
 Add garlic and about 75mls tahini blend again.

5.
 Add lemon juice, paprika and salt to taste, then whizz until very 
smooth.

6.
 Now taste to see if you want to add any extra of the ingredients.

7.
 Pour into a dish and drizzle the olive oil on the top and the


chopped mint
Serve with pita bread or sesame bread.

Raita
2 cups yogurt (500 ml) 1 teaspoon cumin seed, roasted and ground 1 
1/2 teaspoons salt 1 dash black pepper 1 teaspoon coriander leaves, 
finely chopped
1.
Mix all the ingredients together in a bowl.

2.
Keep in a cool place until needed.

3.
Serve chilled.


Texas Caviar
2 (16.00 ounces) cans black-eyed peas, drained 1 medium jalapeno, 
minced 1/4 small white onions, chopped 1/3 cup Italian dressing 1/2 
green bell peppers, chopped 1 teaspoon seasoning salt 2 teaspoons 
chili powder 2 teaspoons ground cumin 1/3 teaspoon ground red 
pepper
1.
Combine black-eyed peas with remaining ingredients.

2.
Serve chilled with corn chips.


Tyrone's Avocado Salsa
Prep Time: 1 Hour. Ready in: 1 Hour. Makes 8 to 10 servings.
2 (16 ounce) jars salsa
2 avocados - peeled, pitted and diced
1 cup chopped green onions
2 cloves garlic, chopped
1 cup chopped fresh cilantro
salt and pepper to taste


Directions:
 In a large bowl, combine salsa, avocado, green onions,
 garlic, cilantro and salt and pepper. Cover and refrigerate
 for 1 hour. Serve with tortilla chips.