Recipe - Cottage Cheese And Chili Salad

FOR THE SALAD
1 qt Cottage cheese, large or
small curd
1 cn (small) whole green chilis,
drained and chopped
One half cup Sliced pimentostuffed green
olives
2 Green onions, cut or sliced up , both
green & white parts
1 Clove garlic, minced fine
2 teaspoon Goodquality chili powder or
to taste
1 teaspoon Ground cumin or to taste
One half teaspoon Dried oregano OR
2 teaspoon Chopped fresh oregano
Salt & black pepper to taste

FOR THE GARNISH
Corn tortillas
Oil for frying
Pimentostuffed green olives
Tomato, quartered

Combine salad ingredients and chill at least one hour to let flavors meld.
Meanwhile cut the corn tortillas in half and then crosswise in One fourth inch
strips and deepfry in oil until crisp. Drain on paper towels and let cool.
Serve salad on a bed of the crispy tortilla strips and garnish with olives
and tomatoes.

This is authentic Alaskan TexMex Dutch cooking 8~) Posted to Recipe
Archive 09 Mar 97 by ted by: sschneider@pop.adn.com on Mar 9, 97