Title: Cottage Cheese and Chili Salad
Categories: None
Yield: 1 Servings

-------------------------------FOR THE SALAD-------------------------------
1 qt Cottage cheese, large or
-small curd
1 cn (small) whole green chilis,
-drained and chopped
1/2 c Sliced pimento-stuffed green
-olives
2 Green onions, sliced, both
-green & white parts
1 Clove garlic, minced fine
2 ts Good-quality chili powder or
-to taste
1 ts Ground cumin or to taste
1/2 ts Dried oregano -OR-
2 ts Chopped fresh oregano
Salt & black pepper to taste

------------------------------FOR THE GARNISH------------------------------
Corn tortillas
Oil for frying
Pimento-stuffed 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 1/4 inch
strips and deep-fry 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 Tex-Mex Dutch cooking 8~) Posted to Recipe
Archive - 09 Mar 97 by ted by: sschneider@pop.adn.com on Mar 9, 97