My darling Ohio cousins, Garey and Nancy visited The Maine House last week! Oh, what a sweet reunion we had! It is hard to imagine that thirty years had passed since we had last been together. Their visit was far too short and we had stories to share and memories to laugh about and cry about. Well, they will just have to plan a return visit. I think they would be willing....their trip sounded fabulous and they had a week of near perfect New England weather. They were sharing their first New England visit with dear friends, Dick and Val. Their trip began in Gloucester, MA., then a few days in Ogunquit, a few days in Old Orchard Beach, their visit to The Maine House and Old Port, then ended with a full day of shopping in Freeport. What a marvelous and magical time! I believe they were bitten by the sailing bug, having experienced their first sailing trip in Ogunquit. Images of spending summer evenings aboard their own boat filled their imaginations. Yep, they will be back!
They were sweet enough to bring us some of their fresh tomato juice and tangy salsa from their summer garden tomatoes. I kept thinking, hmmm, now what can we pair this with? Then it certainly put me in the mood for Estelle's Viva Las Vegas Mexican Salad!
Combine all salad ingredients, except the avocados in a large mixing bowl.
Toss with the dressing and then gently fold in the avocados. Top with more cilantro and let sit for 15 minutes before serving. Remember to put your frozen ingredients on the counter to thaw, while you are prepping your fresh veggies! This is quick, easy and absolutely delicious!!
Darling, Miss Nancy, Cousin Garey and Me
They were sweet enough to bring us some of their fresh tomato juice and tangy salsa from their summer garden tomatoes. I kept thinking, hmmm, now what can we pair this with? Then it certainly put me in the mood for Estelle's Viva Las Vegas Mexican Salad!
A Maine House Mosaic
The Ingredients
1 (12 ounce) bag of frozen sweet corn kernels
1 (12 ounce) bag of frozen tiny sweet peas
1 (14 ounce) can of kidney beans, drained and rinsed
5 scallions, trimmed and sliced
4 ribs of celery, sliced lengthwise and then into crescents
1 pint of tiny sweet grape tomatoes, washed and stemmed
1 (12 ounce) block of cheddar cheese, shredded
1 small can of black olives, sliced
1 large ripe avocado, peeled and pitted, cut into cubes
1 red and green bell pepper, diced
1/2 cup fresh cilantro
1/4 cup fresh Italian parsley
1 1/2 cups of roughly broken tortilla chips
Toss with the dressing and then gently fold in the avocados. Top with more cilantro and let sit for 15 minutes before serving. Remember to put your frozen ingredients on the counter to thaw, while you are prepping your fresh veggies! This is quick, easy and absolutely delicious!!
The Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup salsa
2 T. Ketchup
Combine all the dressing ingredients in a small bowl and mix well.
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