Michelle Says: 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.
Michelle's Classic Salsa
40 mins 12 c. tomatoes 6 c. onions 2-10 jalapeno 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.
Photo Courtesy of
Posted in Condiments, Dips |
Tagged apple cider vinegar, garlic, green bell peppers, jalapenos, Michelle Fawver, Michelle's Classic Salsa, non-Iodized salt, onions, salsa, sugar, tomatoes, tortilla chips |
1 hour 3½ - 4 lb. chicken, cut up ½ c. flour ½ c. olive or cooking oil 1 clove garlic, minced 2 medium onions, finely chopped 1 can tomato paste 1 green pepper, finely diced 2 c. diced tomatoes ¼ lb. mushrooms, sliced 2 tsp salt ¼ tsp pepper ½ tsp oregano 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.
Photo Courtesy of Peter Sejersen on Flickr
Posted in Dinner, Pasta, Poultry |
Tagged black pepper, chicken, Chicken Cacciatore, cooking oil, flour, garlic, green peppers, Marilyn Braunger, mushrooms, olive oil, onions, oregano, salt, tomato paste, tomatoes |
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.
Posted in Dinner, Poultry |
Tagged black beans, Campbell's Cheddar Cheese Soup, cheddar cheese, chicken, cooking oil, flour tortillas, garlic, monterey jack cheese, salsa, Spanish rice |