Our school is sponsoring a teacher's appreciation week. Each day has a
different 'theme'. One day is Mexican food day - with the requirement that
nothing needs to be hot or heated :-(. Salsa, guacamole and chips are
offered in abundance. Any recommendations or recipes with the no heating/hot
food requirement? Cold is ok (margaritas are out - i already asked :-) ),
room temp is best. Thanks.
Teri

Teri wrote:
> Our school is sponsoring a teacher's appreciation week. Each day has a
> different 'theme'. One day is Mexican food day - with the requirement that
> nothing needs to be hot or heated :-(. Salsa, guacamole and chips are
> offered in abundance. Any recommendations or recipes with the no heating/hot
> food requirement? Cold is ok (margaritas are out - i already asked :-) ),
> room temp is best. Thanks.
> Teri

Sliced jicama with chili powder and lime juice.

Susan B.

On Fri, 28 Apr 2006 16:38:03 -0400, "Teri" >
wrote:

>Our school is sponsoring a teacher's appreciation week. Each day has a
>different 'theme'. One day is Mexican food day - with the requirement that
>nothing needs to be hot or heated :-(. Salsa, guacamole and chips are
>offered in abundance. Any recommendations or recipes with the no heating/hot
>food requirement? Cold is ok (margaritas are out - i already asked :-) ),
>room temp is best.

Bean dip?
Ceviche?
Jalapeno-cheddar bread?
Horchata?
Tamarindo (either drinks or candy)?
Jamaica? (Pronounced Ha-MY-ka -- Iced hibiscus tea)

serene

On 2006-04-28, Teri > wrote:

> Our school is sponsoring a teacher's appreciation week. Each day has a
> different 'theme'. One day is Mexican food day - with the requirement that
> nothing needs to be hot or heated :-(. Salsa, guacamole and chips are
> offered in abundance. Any recommendations or recipes with the no heating/hot
> food requirement? Cold is ok (margaritas are out - i already asked :-) ),
> room temp is best. Thanks.

How about this one?

Mexican Shrimp Cocktail

Recipe from: Rick Bayless, Mexican cooking one plate at a time

1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled smallish shrimp
1/2 medium white onion, chopped into ¼ inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce
2 table spoons olive oil, preferably extra virgin
1 cup diced peeled cucumber or jicama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
salt
several lime slices for garnish
tostadas or tortilla chips

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime
juice. Scoop in the shrimp, cover and let the water return to a boil.
Immediately remove from the heat, set the lid askew and pour all of the
liquid. Replace and cover and let the shrimp steam off the heat for 10
minutes. Spread out the shrimp in a large glass or stainless steel bowl
to cool completely.

Peel and devein the shrimp if you wish: One by one, lay the shrimp on
your work surface, make a shallow incision down the back and scrape out
the dark intestinal tract. Toss the shrimp with the remaining 1/2 cup
lime juice, cover and refrigerate for about an hour.

In a small strainer, rinse the onion under cold water, then shake off
the excess liquid. Add to the shrimp bowl along with the cilantro,
ketchup, hot sauce, optional olive oil, cucumber and/or jicama and
avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover
and refrigerate if not serving immediately.

Spoon the sauce ceviche into sundae glasses, martini glasses or small
bowls; garnish with sprigs of cilantro and slices of lime. Serve with
tostadas, tortilla chips or saltines to enjoy alongside.

--
Clay Irving >
You slapped my face / Oh but so gently I smiled / At the caress
- william carlos williams

On Fri, 28 Apr 2006 16:38:03 -0400, "Teri" >
wrote:

>Our school is sponsoring a teacher's appreciation week. Each day has a
>different 'theme'. One day is Mexican food day - with the requirement that
>nothing needs to be hot or heated :-(. Salsa, guacamole and chips are
>offered in abundance. Any recommendations or recipes with the no heating/hot
>food requirement? Cold is ok (margaritas are out - i already asked :-) ),
>room temp is best. Thanks.

This teacher thanks you!

You could bring a taco salad -- layer greens,tomatoes, onion, avocado,
black beans, corn, green and red peppers, maybe seasoned chicken or
beef strips, etc. Top it with crumbled tortilla chips. For the
dressing, mix one part enchilada sauce with one part Catalina dressing
and serve it on the side.

Tara

Teri wrote:
> Our school is sponsoring a teacher's appreciation week. Each day has a
> different 'theme'. One day is Mexican food day - with the requirement that
> nothing needs to be hot or heated :-(. Salsa, guacamole and chips are
> offered in abundance. Any recommendations or recipes with the no heating/hot
> food requirement? Cold is ok (margaritas are out - i already asked :-) ),
> room temp is best. Thanks.
> Teri

Mexican Pinwheels.

Mix together 1 8-oz tub soft crean cheese with some powdered garlic,
cumin, a teeny bit of salt,and if you want hot, a shot of Tabasco or
chipotle tabasco.

Spread 8 flour tortillas with the cream cheese mixture.

Spread the contents of 2 4-oz cans of chopped green chiles over the
cream cheese. Add minced jalapenos if you like it hot.

Sprinkle on chopped green onions and minced cilantro. You can also add
smushed avocado if you want, but you don't need it if guac is also
being served.

Roll each tortilla like a jellyroll and wrap in tinfoil.

Before serving, slice and turn slices on the side so you see the pretty
pinwheeled insides.

betsy wrote:
> Teri wrote:
> > Our school is sponsoring a teacher's appreciation week. Each day has a
> > different 'theme'. One day is Mexican food day - with the requirement that
> > nothing needs to be hot or heated :-(. Salsa, guacamole and chips are
> > offered in abundance. Any recommendations or recipes with the no heating/hot
> > food requirement? Cold is ok (margaritas are out - i already asked :-) ),
> > room temp is best. Thanks.
> > Teri
>
> Try one of the 7-layer dips that have recipes all over the web. I mix
> canned, chopped green chilis and chopped jalapenos, and a little salsa
> into canned "refried" beans before spreading them on the dish. Then
> top with layers of:
> guacamole

Or just sliced avocado.

> salsa (not too runny, might need to strain it a little)
> sour cream
> shredded cheddar cheese
> finely chopped scallions

This stuff might be passable if you left out the scallions.

> sliced black olives
> (in that order)
>
> leave out anything you don'tr want.

You should also leave the sour cream on the side.

--Bryan

>> Teri wrote:
>> > Our school is sponsoring a teacher's appreciation week. Each day has a
>> > different 'theme'. One day is Mexican food day - with the requirement
>> > that
>> > nothing needs to be hot or heated :-(. Salsa, guacamole and chips are
>> > offered in abundance. Any recommendations or recipes with the no
>> > heating/hot
>> > food requirement? Cold is ok (margaritas are out - i already asked
>> > -) ),
>> > room temp is best. Thanks.
>> > Teri

Thanks for everyone's suggestions. I've printed out a bunch. What I've
decided to do, since many ideas were taken or would involve too much, is
(ok - i'm cheating here!) Jalapeno Blue Cornbread (mix from TJ) and two
different kinds of black bean dips (TJ). Thank you for all your input!
Teri
>>