Posted by Trish | Under Condiments, Dips
Friday Aug 6, 2010
Submitted by Michelle Fawver
Makes approximately 10 pints
12 c. tomatoes
6 c. onions
2-10 jalapenos peppers (to taste)
5 cloves garlic
2 c. green bell peppers
3 tbsp non-Iodized salt
¼ c. sugar
1 c. apple cider vinegar
Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand. Mix all ingredients together. Test for degree of “hotness” by adding chopped jalapenos one at a time. Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.
Chef’s Note: Use real apple cider vinegar – the flavored stuff is not the same. Make sure to have plenty of tortilla chips on hand, as the salsa is even better fresh than canned! Wear rubber gloves when handling the peppers.
Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.
Posted by Trish | Under Beef, Dinner
Wednesday Jun 16, 2010
Submitted by Michelle Fawver
Serves 6-8
4 tbsp oil or Crisco
2 lb. beef or lamb stew meat
½ c. flour
1 clove garlic, minced
2 c. chicken or beef bouillon
1 bay leaf
½ tsp thyme
1 tsp salt
¼ tsp black pepper
4 medium potatoes, quartered
2 carrots, cut in 2″ pieces
2 tbsp cider vinegar
In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.
Posted by Trish | Under Dinner, Poultry
Tuesday Jun 8, 2010
Submitted by Monica Fawver
4 tbsp oil
8 10″ flour tortillas
2 tbsp garlic
4 c. Cheddar cheese, shredded
3 c. cooked chicken, cubed
1½ c salsa, divided
1 can Campbell’s Cheddar Cheese soup
1 box Spanish rice, prepared
16 oz. black beans
In a large frying pan, saute the garlic in the oil. Add the chicken, 1 c. salsa, Spanish rice, & black beans. Simmer for about 5 minutes or until filling is hot. Warm tortillas in the microwave for 1 minute. Roll ¾ c. filling and ½ c. cheese in each tortilla. Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos. Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.
Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.
