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.
Submitted by Marilyn Braunger
Serves 6
| 3 ½ – 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.
Submitted by Michelle Fawver
Serves 6-8
| 2 pkg corn tortillas (18) |
|
1 tsp black pepper |
| 1 lb. ground beef, browned & drained |
|
1 tsp cumin |
| 16 oz. chopped tomatoes, drained |
|
1½ c. Cheddar cheese, shredded |
| 1 tbsp chili powder |
|
1½ c. Mozzarella cheese |
| 1 tsp red pepper |
|
16 oz. cottage cheese |
| 2 eggs, beaten |
|
black olives (garnish) |
| green onions (garnish) |
|
|
Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas. Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. Garnish with chopped green onions & black olives.
Via Denise Greer
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Via Little Food Junction
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