Mexican Pasta Salad

Ingredients: 1 lb dry pasta, of choice (rotini, macaroni, small noodles, etc.) 8 ounces diced Chicken 6 ounces feta cheese, crumbled 20 ounces pineapple chunks 15 ounces corn, drained 10 ounces black olives, sliced, drained 1/2 cup green onion, freshly chopped 1 1/2 cups mayonnaise 2 tablespoons ketchup 3 tablespoons sour cream 2 teaspoons Worcestershire sauce 1 -2 teaspoon garlic powder 1 -2 teaspoon black pepper

Method: Cook pasta according to package directions; drain. Meanwhile, prepare the pasta sauce: mix mayo, ketchup, sour cream, Worcestershire, and seasonings in small bowl. In large bowl, combine pasta, feta, pineapple, chicken, corn, olives, and green onions. Add sauce, mix well. Cover and refrigerate until ready to serve.

Jalapeno Corn Cakes

Ingredients: 3/4 cup flour 1/3 cup masa 1/3 cup corn meal 1/4 cup sugar 1 tablespoon baking powder pinch of salt 1 cup milk 2 eggs

Method: Blend dry ingredients in a large bowl. Blend milk, eggs and oil in a small bowl. Pour the wet ingredients into the dry ones and mix with a large spoon until incorporated. Lumps are okay, do not over mix. Fold in the jalapenos and corn. Heat a large, lightly oiled griddle over medium heat. After griddle is hot, pour the cakes on 1/3 cup at a time. Brown for 1 or 2 minutes on each side. If cakes are browning too fast, turn down the heat a little. Place hot cakes on a towel lined plate and cover with an additional towel to keep them warm. Enjoy alone, top with fresh berries, apricots or a fried egg .

All Purpose Lime Marinade

	Ingredients: 1/3 cup freshly squeezed lime juice 2 tablespoons teriyaki sauce 2 green onions, thinly sliced 2 tablespoons minced fresh ginger root 1/4 teaspoon ancho chile powder
Method: To make the marinade, whisk together the lime juice, teriyaki sauce, green onions, ginger, and ancho powder. To use, marinate your chosen meat for 2 to 4 hours. Grill over hardwood charcoal.

Nectarine, Berry and Plum Smoothie

	Ingredients: 2 nectarines, stones removed 2 tbsp raspberries, blueberries or blackberries 2 plums, stones removed 400ml (14 fl oz) natural yoghurt 2 tbsp oats Juice of ½ lemon 1 tbsp honey 10 ice cubes (optional)
Method: Whiz all the ingredients together in a blender or food processor, adding more honey or lemon juice if you prefer a sweeter or sharper flavour respectively.

Prawn Skewers With Tomato Salsa

Ingredients: Tiger Prawns ½ kg Red chili 1 tsp (crushed) Garlic paste 1 tsp Lemon juice 1 tbsp Vinegar 1 tbsp Black pepper ½ tsp Mustard Paste ½ tsp Salt ½ tsp Olive oil 2 tbsp Shashlik stick as required For Tomato Salsa: Red capsicum 1 Green capsicum 1 Spring onion 2 Green chili 1 Tomato 2 (boiled) Parsley 1 tbsp Olive oil 1 tbsp Vinegar 2 tbsp Salt ¼ tsp Black pepper ½ tsp

Method: Place the tiger prawns in a bowl and add red chili, garlic paste, lemon juice, vinegar, black pepper, mustard paste, salt and olive oil. Leave to marinate for half an hour. Thread the prawns onto skewers and toast them from both the sides. For Tomato Salsa: Finely chop the red and green capsicum, spring onions, green chili, tomatoes and parsley. Mix all the chopped vegetables in olive oil, vinegar, salt and black pepper. Serve with the grilled tiger prawns.