I guess I've always seen olives as a Medateranean or Italian or Greek
foodstuff and have a hard time thinking of it as part of authentic Mexican
cooking. But then, what most people in the U.S. think of as Mexican food is
actually a hybrid of Mexican and Texas cooking known as Tex/Mex. When I do
use olives, I prefer the real ones, not the ones in the cans.
Jon
----- Original Message -----
From: "Rosario Perez" <missrosario50@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Monday, May 02, 2016 10:42 PM
Subject: [blindcooks] Re: 5 Layer Mexican Dip
Hi John, I am a Mexican and yes, we use lots of olives in different dishes.
Olives are very popular in my country.
Rosario
If we do everything with love, every day will become an adventure. The Holy
Spirit will transform even our boredoms and drudgeries into chances for love
and service.
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jonathan Rawlings
Sent: Monday, May 02, 2016 10:00 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: 5 Layer Mexican Dip
I have a seven-layer version that I prefer over all others. It has the
refried beans on the bottom, a layer of chopped fresh avocado sprinkled with
lime juice, then a layer of sour cream seasoned with taco seasoning, then
topped with chopped green chilies, chopped fresh roma tomatoes, and I
replace the olives with jalapeno slices, and then topped with shredded
cheese and broiled just until the cheese melts. It feeds a crowd for sure
as it's made in a nine-by-thirteen baking dish. I never have and never will
understand this ridiculous notion that olives are Mexican food. In my
not-so-humble opinion, olives have no place anywhere near Mexican-enspired
dishes. But that's just me. If I seem cranky, it's with good reason,
though not related to food. It's been a very difficult past two weeks.
Jon
----- Original Message -----
From: "Sugar (Redacted sender "sugarsyl71" for DMARC)"
<dmarc-noreply@xxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Monday, May 02, 2016 7:22 PM
Subject: [blindcooks] Re: 5 Layer Mexican Dip
Hi Penny
You are welcome
'I have loved the stars too fondly to be fearful of the
night.
Sugar
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Penny Golden
Sent: Monday, May 02, 2016 7:14 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: 5 Layer Mexican Dip
Hi, all. Four more weeks of school. I copied out this recipe, Sugar.
Thanks.
It sounds like something I'd like to eat myself.
Pen
On 5/2/2016 9:06 PM, Sugar (Redacted sender sugarsyl71 for DMARC) wrote:
5 Layer Mexican Dip
1 can Mexican style refried beans
1 pint sour cream
4 ounces shredded Cheddar cheese
Guacamole
Black olives, chopped or whole, pitted In a pie plate or a springform
pan, layer the ingredients above in order.
Refrigerate to set. Serve with assorted crackers or bread.
-God grant me the serenity to accept the things I cannot change The
courage to change the things I can And the wisdom to know the
difference Living one day at a time, Enjoying one moment at a time,
Accepting hardships as the pathway to peace Taking, as He did, this
sinful world as it is Not as I would have it, Trusting that He will
make all things right If I surrender to His will, That I may be
reasonably happy in this life.
-Blessings, Sugar
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