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Black-eyed Pea
Salsa
1 can black-eyed
peas (drained and rinsed)
1 can shoe-peg
corn (drained)
1 medium onion
1 medium green
pepper
1 medium red
pepper
Light Italian
salad dressing to taste
Chop onion, green
pepper and red pepper.
Combine everything
and serve with Tortilla scoops.
You can add any other vegetables, beans
or olives that you like.
Ann Fisher |
Corn Bread
Salad
Dressing
1 (1 oz.) pkg. ranch-style dressing mix
1 C. Miracle Whip
1 (8 oz.) container sour cream
2 prepared
boxes of Jiffy corn bread muffin mix
2 (15 oz.) cans corn, drained
2 (15.5 oz.)
cans red kidney beans, rinsed & drained
4 Roma tomatoes, chopped
1 red pepper, seeded & chopped
1 green
bell pepper, seeded & chopped
1 large onion or 1 bunch green onions, chopped
8 oz. shredded cheddar cheese
10 slices bacon, cooked & crumbled (optional)
Prepare the
dressing using the dressing mix, Miracle Whip & sour
cream. Break 1/2 of the corn bread into a large glass
bowl. Layer 1/2 of the corn, beans, tomatoes, peppers,
onion, cheese & dressing on top of the corn bread &
repeat with the remaining ingredients. Chill until ready
to serve.
Nan Hodge |
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Salsa
2 C.
tomatoes
1/4 C. chopped green chilies
1/2 C. chopped onions
3 T. vinegar
1/4 tsp. garlic powder
1/3 tsp. onion powder
1 tsp. salt
Cajun seafood seasoning
Mrs. Dash (yellow label)
Mix
thoroughly and place in quart jars with seals. Pressure
10 lbs. - 3 minutes. Water bath 15 minutes (boil 10
minutes before packing).
22 cups of
tomatoes and all other ingredients yields 6 qrts.
Ann Fisher |
Salsa
Fresca (Chef Charles)
4 medium
tomatoes
1 small onion, finely chopped
2 ~ 3 fresh jalapeno peppers or serano chilies, stemmed,
seeded, & chopped
1/4 C. chopped cilantro
1 small clove garlic, minced
2 T. lime juice
Salt
Ground black pepper
Cut tomatoes
in half, remove seeds. Coarsely chop tomatoes. Combine
tomatoes, onion, jalapeno peppers, cilantro, garlic, and
lime juice in medium bowl. Add salt and black pepper to
taste. Cover and refrigerate 1 hour or up to 3 days for
flavors to blend.
Makes about
2 1/2 cups.
Dorcia Stottlemyer
(Recipes Continued)
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