RECIPE: Apache Bread

1 loaf round bread
8 ounces cream cheese
16 ounces sour cream
2 cups sharp cheddar cheese, grated
8 ounces smoked ham, chopped
1/2 cup green onions, chopped
2 cans chopped green chilies
1 tablespoon Worcestershire sauce

Hollow out bread and save top. Add all ingredients together. Mix well and put into bread. Cover with foil and

bake at 3540 degrees for 1 1/2 hours or until thoroughly heated. Serve with chips.

Tammie Rocket

Tammie brought this fabulous dip to Carol Ann's fiftieth birthday party. I could have eaten the entire loaf by

myself, but there were about 200 other people there to share it with. Carol Ann is one of the favorite citizens of Simsboro.

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RECIPE: Collard Tahini Pasta

We love flavors. All kinds of flavors we combine and relish. In New Orleans I bought a big jar of tahini, which came from Lebanon. We cooked a large amount of it with vegetables and some of our favorite seasonings. Then we tossed it with vegetable macaroni.

This recipe makes enough tasty pasta to feed a gang of people.

Collard Tahini Pasta

Ingredients

12 ounces vegetable macaroni
3 slices bacon, diced into small pieces
1 cup chopped red onions
1 cup chopped frozen collards
1 jar (4 ounces) sliced pimeinto
2 tablespoons minced garlic
1/2 cup chopped or sliced black olives
2 tablespoons honey
1/2 cup cooked turkey sausage or cooked lamb
1 tablespoon basil
1 teaspoon whole oregano
1 teaspoon rosemary leaves
1 teaspoon ground sage
1 teaspoon tarragon leaves
1 teaspoon crushed red pepper
1 teaspoon salt or salt substitute
15 ounces part-skim ricotta
1 1/2 cups tahina
1/2 cup balsamic vinegar
1 cup milk

Preparation

While the other ingredients are cooking, prepare the macaroni according to the package directions.Drain.
In a large high-sided skillet, cook the bacon.
Add the onions and collards. Cook until the onions are tender.
Add the remaining ingredients and continue to cook over low heat until the ingredients are blended.
Add the mix to the cooked macaroni.


Serving Suggestion

Sprinkle Parmesan cheese on top.

Collard Tahini Pasta is delicious with the following:

Spread a layer of minced garlic--the kind that is canned in a jar-- onto a baking sheet. Bake at 275 degrees until the garlic is brown and crisp.
Spread the garlic onto small serving plates, one for each person. Sprinkle some herbal seasonings over the garlic. Cover the garlic and seasonings with
extra avirgin olive oil.

Serve with sliced and heated crusty rolls to dip into the olive oil.


Collard Tahini Pasta Casserole (1)

Whisk some eggs and milk. Stir it into the leftover Collard Tahini Pasta. (The leftover pasta will need some moisture.) Spoon the mixture into a caseserole dish that has been coated with cooking spray. Top the casserole with chopped onions, grated cheese, and croutons.

Bake at 350 degrees until the mixture bubbles.


Collard Tahini Pasta Casserole (2)

Stir cream of mushroom soup into the leftover Collard Tahini Pasta. (The leftover pasta will need some moisture.) Spoon the mixture into a caseserole dish that has been coated with cooking spray. Top the casserole with chopped onions, grated cheese, and croutons.

Bake at 350 degrees until the mixture bubbles.

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News: Study--Garlic stops pain!

News Study: Pain Neurons Respond to Garlic

By RANDOLPH E. SCHMID

WASHINGTON (AP) - People tend to love garlic or hate it, but few probably associate it with pain. Nonetheless, it turns out that pain-sensing nerves respond to the sulfur-based chemicals in garlic.

Indeed, the same mechanism the body uses to react to the sharpness of chili peppers and hot mustards like wasabi is the one that detects garlic, according to a study in Tuesday's Proceedings of the National Academy of Sciences.

David Julius of the department of cellular and molecular pharmacology at the University of California, San Francisco, said the finding was made during research on the mechanisms of pain sensation.

Julius discovered that when a subset of pain neurons in rats activates a cell membrane channel called TRPA1 the result is a release of brain chemicals that stimulate blood vessel dilation and inflammation.

RECIPE: Roasted Squash with Potatoes and Garlic

Web M. D., Netscape
Makes 8 servings
Each serving equals one and one-half Five A Day servings
Source: Wegmans
Ingredients
1 unpeeled acorn squash (about 1 to 1 1/2 lbs), washed, halved, seeded and cut into 12 equal pieces
4-5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered,
4 cloves garlic, peeled and crushed
3 Tbsp olive oil
1 large sprig rosemary

Preheat oven to 425 degrees F. Combine squash, potatoes and garlic in 9 x 13-inch shallow baking pan. Drizzle with oil. Salt and pepper to taste. Top with rosemary sprig. Bake 45-50 minutes, turning once after vegetables are browned on one side.
Option: Squash may be peeled if desired.
Nutritional analysis per serving: Calories 176, Protein 3g, Fat 5g, Percent Calories From Fat 27%, Cholesterol 0mg, Carbohydrates 30g, Fiber 3g, Sodium 13mg.

RECIPE: Oriental Cabbage

http://www.flavoredwithlove.com/365recipes/365--234.html:August 21 Recipe--Oriental Cabbage
Chop a small head of cabbage, then fry 1 onion and 2 sour apples sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2 teaspoonful of curry-powder. Cover and let all simmer until tender. Serve very hot on a border of boiled rice.

www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook

RECIPE: Black Bean Soup

http://www.flavoredwithlove.com/Tilden/Tilden5.html
Soak over night one quart of black turtle beans in water to cover
them. In the morning strain and boil them in four quarts of water
for one hour, skimming frequently. Then put into the liquor two white
onions sliced, two stalks of celery cut into bits, salt, pepper,
cayenne, and one teaspoonful each of cloves and allspice. Boil for
three hours. Remove from the stove and add enough stock to thin the
mixture to the consistency of a cream soup. Pour into it nearly a
tumbler of sherry and add a thinly sliced lime. Place over the fire
to boil for five minutes. Just before serving stir into the soup three
hard-boiled eggs, finely chopped. Force meat balls may be added.

RECIPE: Green Beans with Cashews

(Reprinted courtesy of The Ram Nut Diet, by Leonard J. Ram, M.D.)
1 pound green beans, trimmed and broken into 1-inch lengths
1 tablespoon olive oil
1/2 red onion, slivered
1 /2 cup mushrooms, sliced
1/3 cup cashews, unsalted
1/4 teaspoon salt
1/4 teaspoon black pepper


Place green beans in a pot of boiling water for 5 minutes. Drain beans and place in a bowl of ice cold water, drain and set aside. In a large skillet, heat olive oil over medium-high heat for 30 seconds, add onions, mushrooms, cashews, salt and pepper. Stir-fry for 2-3 minutes or until onions are softened. Add green beans to mixture, raise heat to high and continue to stir-fry for about another 3 minutes.

Green Beans with Cashews - BestDietForMe.com

Norwegian Rice.

Cook rice until tender; then reheat in a well-seasoned chicken stock. Put on a platter; sprinkle with chopped chicken liver, scrambled eggs and grated cheese and serve at once.

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For more recipes, visit the Flavored with Love website.

RECIPE: Shrimp Salad Italiano

RecipeFriendsGlobalCooks@yahoogroups.com

1 pkg. (14 oz) frozen precooked tortellini
3/4 to 1 lb. cooked, peeled and deveined medium shrimp
1/2 cup sliced black olives
1/4 cup red onion
1/3 cup italian dressing

Thaw tortillini as directed on package.

Toss tortellini and remaining ingredients until coated with dressing.
Serve immediately or refrigerate until serving.

Jacqueline Austin

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More About Driskill Mountain

Of course, we call it a mountain in Louisiana, but I think something has to be at least 1,000 feet high to be a mountain. Driskill "Mountain" is actually only 535 feet above sea level. I guess Driskill Hill doesn't sound so impressive for the highest point in the state. It really sounds like a runt when compared to Mount McKinley in Alaska at a whopping 20,320 feet above sea level, 17,000 of that being actual slope and not base altitude.

For those of you interested in seeing our state's highest point for yourself, take Hwy 80 or I-20 west to Simsboro and then turn south on LA 507. If you take Hwy 80 then don't speed through Simsboro, especially through the 2-4 PM school zone, unless you feel like making a hefty donation to the local coffers since a cop just sits there waiting for the next kill.


Follow 507 south out of Lincoln Parish and into Bienville Parish, and watch out for a lazy curve to the right that conceals a highway number change. A Louisiana tradition, we seem to be the only state where going straight changes the highway number and turning keeps you on the same one. Right after the parish line and the curve to the right you'll need to turn left to stay on 507. Take that for a few miles, cross the highway at the 2-way stop sign, and keep going. You'll now be in a fairly hilly area where the road curves a good bit. Look for the very large antenna sticking up in the air. You won't see it for a while, but your first good glimpse of it will be directly ahead so don't worry about missing it. That's Driskill Mountain. You can't get to the summit by car, but the closest point to the summit that you can reach by car is a small brick church with an adjoining cemetery on the right side of the road.

quoted from Edwin Alexander, Tuesday, November 09, 2004

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RECIPE: Edwina & Joanna's Corn Casserole

Melt one stick margarine over low heat, or in microwave.

ADD:
1 15-ounce can cream style corn
1 15-ounce can whole kernel corn, drained
1 cup sour cream
2 eggs, beaten

Mix well and add small box Jiffy® Corn Muffin Mix.

Pour into deep casserole dish and bake at 350-degree oven for 45 minutes.

Bake in oblong white casserole--12 X 9 dish.

Contributed by Paul Elliott

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Is That All There Is?

Please accept my apology for falling behind on my commitment to you to publish a recipe here almost every day. I took a mission trip to Alberta, Canada, with a group of 25 people, and I've been away from my computer and kitchen. I loved seeing a doe with her twin fawns, a buffalo, the hay fields, and a huge bear. The mountains were magnificent.

Before returning to Louisiana, we went sightseeing at Waterton National Park and Glacier National Park.

As we were riding along through the mountains, I told Holly, Lisa, Julia, Melanie, and Marie that these mountains were quite a bit higher than Driskill Mountain, the highest point in Louisiana. Driskill Mountain is only a few miles from Ruston, where I live.

Thinking about the mountains in Canada and Montana reminds me of a story I heard recently. Some people came from Lafayette, LA, which is down south in deep Cajun country, to visit north Louisiana friends. Down there, they call north Louisiana "Up North". While they were here, they requested to go see Driskill Mountain. Here in Louisiana, we are proud of our mountain. Most people in other parts of the United States do not know that we do have our own mountain. It is 535 feet above sea level.

(Local people say there is a hill near Athens, Louisiana, that is 600 feet above sea level, but we keep that information a secret. We cannot afford to rewrite the geography books and maps.)

Anyway, back to the mountain. The people from Lafayette were treated to a tour of the mountain. Sensing their disappointment, the hostess asked them what was wrong.

The south Louisiana folks said, "Is that all there is? Where's the gift shop?"

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RECIPE: Red Peppers Stuffed with Crabmeat and Steamed Collards

We've decided to trim our waistlines. Because we love to cook and eat tasty food, we do not plan to sacrifice taste. I want to share a recipe for a dish that is delicous but very low in calories. This is enough for 2 people.

Ingredients
1 small bunch fresh tender collards
8 baby carrots
Lemon juice
Pinch baking soda
Cayenne pepper
1 teaspoon Splenda®
Salt substitute
2 teaspoons extra virgin olive oil
1 large tender red bell pepper
1 can (6 ounces) crabmeat
2 teaspoons balsamic vinaigrette
Seasoned salt
1 small red onion
Madras curry

Preparation
First, you will need to steam some collards and carrots. Select some tender fresh collards. Wash the leaves, remove the stems, and roll the leaves like cigars. Cut then in tiny ribbons. I prefer to use kitchen scissors; however, I have observed cooks who used a cutting board and knife.

Place the collards and about 8 baby carrots in a steamer. Put enough water to allow the vegetables to steam until they are tender. My steamer needs about 15 minutes of cooking time to accomplish the task. Sprinkle a generous amount of lemon juice and a tiny pinch of baking soda over the collards. If the manufacturer's instructions allow you, place some seasonings directly over the collards. I like a shake of cayenne pepper, some black pepper, a teaspoon of Splenda®,and some salt subsitute. Or you may want to sprinkle some collard seasoning mix. (Refer to the post on June 29 for the collard seasoning mix recipe.)

If you are not allowed to add stuff like that while the collards are steaming, toss them in after the collards cook. You will be amazed at the tenderness of steamed collards. After you remove them from the steamer, toss 2 teaspoons of extra virgin olive oil into the mix.

Next, cut a large tender red bell pepper lengthwise. Remove the seed and ribs. Microwave the pepper until it is al dente.

Meanwhile, rinse a 6-ounce can of crabmeat in the collander to remove excess salt. Add 2 teaspoons of balsamic vinaigrette, a shake of seasoned salt,a shake of basil, and any other seasoning you may want. I needed more cayenne! Mix the spices with the crabmeat, and lightly toss the collards into the mix. Set the carrots aside. Gently spoon the mixture into the pepper halves.

Microwave the stuffed pepper halves until they are warm throughout. While they are cooking, slice a red onion.

Make it look pretty. Place the pepper halves on small individual plates. Garnish them by placing carrots around them and raw onion rings on top. Sprinkle a shake of Madras curry over the top.

You may not want to tell the person who shares this dish with you that it is slimming food. For more dietary information, please contact me at mcheatham@cox-internet.com.

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RECIPE: Bavarian Fruit Compote

www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook: Bavarian Fruit Compote

Cook 2 cups of water with 1 cup of wine. Add 1 cup of sugar and a pinch of cinnamon and some strawberries, cherries and blackberries. Let simmer in the juice until fruit is done. Put in a glass dish and pour over the syrup. Serve cold.

Trail Mix Muffins

Add a cup of trail mix (chop the large pieces as needed) to dry muffin mix and prepare according to package directions.

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Recipe: Old-Fashioned Ukrainian Perogies

Old-Fashioned Ukrainian Perogies: Old-Fashioned Ukrainian Perogies

Dough:
3-cups flour
1-tsp. salt
2-tbsp. veg. oil
1-cup water
1-egg

Filling:
1-cup grated cheddar cheese
4-cups hot mashed potatoes

Combine potatoes and cheese, set aside
Beat egg and then add oil and water; blend
Mix this with the flour and salt and knead to form a soft dough
Let stand covered for 10 minutes
Roll out dough, as for pies, about 1/8-inch thick on a floured board
With a round cutter, 21/2' to 3' across, cut into dough
Re-roll scraps, continue to cut until no more dough
Place 1-tbsp. of filling in center of dough and fold over, squeezing the edges
You may need to wet edges
Drop into boiling salted water and simmer 8 min.
Drain and rinse with cold water or toss with oil
Cool or fry in oil

Recipe:| Perogies

All Recipes Main Dish Perogies:
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
2/3 cup cold water
1 pound bacon
5 pounds baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste
1/4 pound bacon
1 (32 ounce) jar sauerkraut - drained, rinsed and minced
3 tablespoons sour cream
salt and pepper to taste



DIRECTIONS:
To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

Polka Fest Perogies :: by Valley Specialty Foods

Polka Fest Perogies :: by Valley Specialty Foods

Favorite Recipes
Try these tasty and fun recipes to prepare your Polka Fest Perogies.

Traditional
Breakfast Perogies
Main Courses


Traditional:
Pan Fry Perogies
1 package (14 ounces) thawed Polka Fest® Potato & Cheddar, Onion or Roasted Garlic Perogies
4-6 slices bacon
½ stick (4 tablespoons) butter or margarine
1 small chopped onion

To thaw perogies, allow them to stand in a bowl of very hot tap water for 3-5 minutes. Drain and blot dry with a paper towel.

In a 9" skillet, fry bacon according to package directions. Remove bacon and drain excess fat. Crumble bacon into bite-sized pieces; set aside. In same skillet, melt butter or margarine. Place perogies in pan one layer deep over medium heat and cook until golden brown (about 3-1/2 to 4 minutes). Add onion; turn perogies for even frying (about 3 more minutes). Serve hot perogies topped with crumbled bacon.


Barbequed Perogies
To thaw perogies, allow them to stand in a bowl of very hot tap water for 3-5 minutes. Drain and blot dry with a paper towel

Place Polka Fest® perogies and 3 tablespoons butter or margarine on a double layer of aluminum foil. Season with salt and pepper. Add chopped onions. Wrap loosely, but be certain to seal the edges of the foil. Place on low to medium heat on the covered barbeque grill. Turn frequently. Cook for 10-15 minutes or until golden brown.



Breakfast Perogies:
Sausage and Gravy Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
½ pound ground country sausage
¼ cup finely chopped onion
3 tablespoons all-purpose flour
2 cups milk
¼ teaspoon poultry seasoning or sage
¼ teaspoon salt
Ground pepper to taste
¼ teaspoon ground nutmeg (optional)
Dash Worcestershire sauce
Dash hot pepper sauce

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, in a medium-sized skillet, brown country sausage. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of excess fat. Stir in flour; cook over medium-low heat about 2-3 minutes. Stir in milk. Add seasonings; cook, stirring, until thickened. Spoon mixture over hot perogies and serve.


Eggs and Bacon Medley Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
6 slices bacon
6 large eggs, beaten
2 tablespoons mile
Salt and pepper to taste
1 small onion, chopped
1 small green pepper, chopped
Shredded cheddar cheese

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, in medium-sized skillet fry bacon according to package directions. Remove bacon and drain on paper towels, reserving 3 tablespoons of the fat. Crumble bacon into bite-sized pieces; set aside.
In a medium bowl, using a whisk or fork, combine eggs, 2 tablespoons milk, and salt and pepper to taste; set aside.
In the skillet in which the bacon was cooked, heat reserved bacon fat until hot. Add onion and pepper, stir and cook over medium heat until tender, about 5 minutes.
Add egg mixture to skillet and scramble over medium heat until they begin to become firm, about 1 minute, stirring frequently with a wooden spoon. Arrange perogies over eggs, sprinkle with bacon and cheese and serve.



Main Courses:
Perogies con Carne
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
1 package (8 ounces) processed American cheese, cut into cubes
1-10 oz. can diced tomatoes with green chiles
1-15 oz. can chili with beans
Garnish with sour cream

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, cut cheese into smaller cubes; then combine cheese, tomatoes, and chili in microwave-proof container. Microwave at 50% power for 5-6 minutes (cooking times may vary with microwave). Stir sauce and spoon over hot perogies. Serve individually with a dollop of sour cream.

Vegetarian Suggestion: omit chili with meat and substitute vegetarian style chili
Perogies Alfredo Primavera
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
1 jar (16 ounces) alfredo sauce
Frozen mixed vegetables
Parmesan cheese

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, cook desired amount of frozen vegetables according to package directions. Then, in a medium-sized skillet or saucepan, combine alfredo and cooked vegetables; cook and stir over medium heat until sauce is heated through. Spoon alfredo sauce over hot perogies; sprinkle with parmesan cheese and serve.


Italian Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
½ pound sweet or hot Italian sausage
1 jar (16 ounces) marinara sauce
Shredded mozzarella cheese

Perogie Preparation Options: Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, in a medium-sized skillet, brown Italian sausage; drain off excess fat. Add marinara to sausage, and cook until sauce is heated through. Spoon mixture over hot perogies; top with mozzarella cheese and serve.


Southwestern-Style Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
½ cup frozen corn
1-15 oz. can black beans, drained and rinsed
1 cup favorite salsa or picante
Shredded cheddar or Monterey Jack cheese
Garnish with sour cream and chopped cilantro (optional)

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, cook frozen corn according to package directions. Combine beans, salsa and cooked corn in a saucepan or skillet; cook until warmed through. Spoon mixture over hot perogies; top with cheese and serve with sour cream. Sprinkle on chopped cilantro, if desired.