Madison County Master Gardener Association, Inc.

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Great Garden Recipes!        

 

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

 

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)