You are here: Seasoned Cooking » All Issues » January 1999 Issue » This Article » Page 6
January 1999 Issue
Here's the Starting Line-Up!
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites


JoeJavaCoffee is an online resource for everyone who loves coffee. We feature gourmet coffee and coffee products, such as unique coffee mugs, coffe...

Crab Broker Inc.

Premium seafood from Alaska, Australia and the Pacific Northwest delivered right to your door!

Got Eats

Got-eats - best family recipe favorites, cookbooks, fresh from the garden to kitchen stove recipes, dining out, gardening, kitchen products and equ...

High Technology Translations

I am a professional Translator in technical matters from Spanish to English; but at the same time a self made Chef, so I am offering my services to...

DIANA Ingredients

Diana Ingredients est le spécialiste des ingrédients végétaux, carnés et acides aminés.

Pineapple Salsa

If you're into sweet and spicy flavors, this one's for you! Stuff a toasted pita and you're in heaven.
  • 20 oz. crushed pineapple, drained
  • 1 tangerine, sectioned and sliced
  • 1/2 green pepper, chopped
  • 1 tomato, chopped
  • 1 T. lime juice
  • 1 T. brown sugar
  • 1/4 tsp. red pepper flakes
Mix all ingredients in a serving bowl. Chill until ready to serve. Tastes great with toasted pita wedges.
  • Yields: about 3 cups of salsa
  • Preparation Time: 15 minutes

Previous Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.