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
1/2 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
1/2 Tbsp. Chinese red vinegar
1/2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
2 cloves garlic, minced
2 scallions, cut into 1/8 inch rounds
1/2 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
1 (15 oz.) 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
1/4 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
1/3 cup apple juice
2 Tbsp. sugar
1/4 tsp. nutmeg
2/3 cup brown sugar
3/4 cup Bisquick
4 Tbsp. butter
1/3 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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