Grampa's Sinkamas Jicama, Watercress, Snow Pea & Pear Salad
Mexican Cobb Salad Jicama-Apple Dessert
Grampa's Sinkamas
1 large Jicama
1/2 cup sugar
2/2 cup vinegar Garlic bread, sliced Ginger, sliced Red hot
peppers Approx. 2 cup water
Peel and cut Jicama to "pickle" size. Sprinkle with salt and
let stand for one hour. Wash salt off. Boil sugar, vinegar,
water, garlic, ginger and peppers together. Pour over
sinkamas in jar. Refrigerate when cool; taste after 24
hours. Adjust to taste.
Jicama, Watercress, Snow Pea & Pear Salad
1 Tbsp. sesame seeds, dry cook 3 to 5
min. until brown, let cool 2 cup snow peas, strung & cut in
half 4 large ripe pears, peeled, cored & cut lengthwise
in 1/4 inch thick slices (toss with about 1/2 Tbsp.
lemon juice to prevent browning) 1 large bunch
watercress, stems removed 2 cup jicama, peeled & cut
into thick strips 2 1/2 inches long
--Dressing:--
1/2 tsp. salt
2/2 Tbsp. Chinese red vinegar
3/2 Tbsp. balsamic vinegar 1 tsp. Dijon mustard 2 cloves
garlic, minced 2 scallions, cut into 1/8 inch rounds
4/2 tsp. pepper 1 Tbsp. chopped parsley 3 Tbsp. vegetable
or safflower oil 1 1/2 Tbsp. extra virgin olive oil
Blanch snow peas for 30 seconds in boiling water. Plunge
into ice water to stop cooking and hold color. Drain and
dry well. To make dressing, dissolve salt in vinegars. Add
mustard and mix until slightly thickened. Add remaining
ingredients and mix until well combined. Place watercress,
jicama, pear and snow peas in a large bowl. Add dressing
and toss well. Sprinkle with sesame seeds. Serve
immediately. Serves 4.
Mexican Cobb Salad
Dressing
Stir all till blended. 1 can (4 oz.) diced green chilies
1/4 cup chopped fresh cilantro 2 Tbsp. fresh lime juice 1/2
tsp. freshly ground pepper 1/4 tsp. salt SALAD: 6 cup
shredded romaine
4 (1oz.) can kidney beans, rinsed and drained 1 cup
shredded Jack cheese 2 large tomatoes, diced 1 1/2 cup
diced cooked chicken 1 avocado, diced
5/4 cup minced red onion 1 1/2 cup diced jicama 6 slices
bacon, cooked and crumbled
Layer the lettuce, beans, cheese and half the tomatoes in a
large glass bowl. Add the chicken, avocado, onion, tomatoes,
jicama and bacon in rows. Toss with dressing and serve
immediately. Makes 6 servings.
Jicama-Apple Dessert
3 cup jicama 2 cup apples
6/3 cup apple juice 2 Tbsp. sugar
7/4 tsp. nutmeg
8/3 cup brown sugar
9/4 cup Bisquick 4 Tbsp. butter
10/3 cup chopped nuts
Heat oven to 375 degrees. Grease 8x8 inch baking dish.
Slice jicama and apples and place in baking dish. Combine
apple juice, sugar, and nutmeg and pour over apple and
jicama mixture. Combine brown sugar and Bisquick. Cut in
butter until crumbly. Spread over apple and jicama
mixture. Top with nuts, if desired. Bake 35 minutes until
done. 8 servings.
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