Recipe - Codfish Salad

1 pack (3.25 oz) dried shredded
codfish
2 Onions, cut or sliced up
1 tablespoon Salt
Three fourths cup Salad oil
2 lg Cloves garlic, minced
6 tablespoon Cider vinegar
1 tablespoon Soy sauce
2 Hawaiian red peppers, seeded
and minced (up to 3)
1 tablespoon Minced parsley
1 cn (15 oz) garbanzo beans,
drained
1 Head lettuce, torn in pieces
2 Tomatoes, cut into wedges
1 Japanese cucumber, cut or sliced up
1 bn Watercress tops
1 cn (15 oz) pitted black olives,
drained

Portuguese Recipes April 1996, Demonstrated by Eleanora Cadinha of the
Portuguese Pioneer Civic Association

Soak codfish in hot water; let stand for 10 minutes, drain. Repeat process,
draining well the second time. Sprinkle onions with the 1 tablespoon salt;
let stand for 10 minutes. Rinse onions and drain well; set aside. In a
skillet, heat the oil. Add codfish, garlic, vinegar, soy sauce, red
peppers, and parsley; cook for 2 minutes. Add onions and garbanzo beans.
Stirring frequently, cook for 2 more minutes. In a salad bowl, combine
remaining ingredients. Add codfish mixture; toss well. Makes 10 servings.

The Electric Kitchen; Hawaiian Electric Company, Inc.
Posted to FOODWINE Digest 14 Jan 97, by Ana Kurland akur@LOC.GOV on Wed,
15 Jan 1997.