In Dutch oven, sauce garlic & onion in olive oil for 3 minutes. Add carrots & peppercorns & saute 5 minutes. Add vinegar & simmer, covered, for 3 minutes. Drain pickled jalapenos & reserve liquid. Add 2 cups water & jalapeno juice to pot, bring to a boil. Add salt & cauliflower, separated into florets, & cook, covered over moderate heat for 12 minutes. Add bay leaves, zucchini, sliced drained jalapenos, thyme, oregano & marjoram. Cover & simmer 2 minutes. Let escabeche cool, covered, & store covered in refrigerator. It will keep 2 weeks. Serve cold as a first course. Makes 8 cups.

or the other.

By Ltc Granville Tate

From Restaurante Casa Del Sol,

Cd Juarez, Mexico

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,