Rebekah's Salsa

Rebekah's Salsa
Rebekah Linville

12 large tomatoes
2 bell peppers
4 small yellow peppers (the ones that are about 5 inches)
4 long green peppers
3 jalepenos
1 medium onion
1/2 - 1 bunch cliantro
4 stalks celery
1 tbs sals
Blanch and peel tomatoes. Chop everything else to desired size.
(I put mine in the food processor.) Eat fresh.
Or,Bring to boil, then cook on simmer 1 hour stirring constantly! (If you want it less juicy, simmer longer. My friend simmers hers' for 5 hours!) Put in jars and pressure cook on 12 pounds pressure for 10 minutes.
Enjoy! Rebekah

Winter Fruit Salad with Poppy Seed Dressing

Kirsten Ellsworth

1 large head romaine lettuce torn
1 cup shredded swiss cheese
1 cup cashews
1/4 cup sweetened dried cranberries
1 apple cubed
1 pear cubed

Dressing:
1/2 cup sugar
1/3 cup lemon juice
2 tsp chopped onions
1 tsp Dijon mustard
1/2 tsp salt
2/3 cup oil
1 T poppy seeds

Combine sugar, lemon juice, onion, mustard, and salt in blender until smooth. Add oil until thick and smooth. Add poppy seeds and blend a little more. Pour over salad.

Maple Syrup

Kirsten Ellsworth

4 cups sugar
2 cups water
1/2 cup Karo Syrup

Bring to a full boil and boil for 1 minute. Romove from heat and add 1 T maple falovoring and 1 tsp vanilla.

Ranch Dressing

Kirsten Ellsworth

1 cup buttermilk
1 cup mayo
1 1/2 tsp parsley flakes
1 tsp seasoned salt
1/4 tsp onion powder/salt
1/8 tsp garlic powder/salt
1/8 tsp celery powder

Mix all ingredients together and store in fridge.

Fruit Dip

Kirsten Ellsworth

1 1/2 cups vanilla yogurt
1 1/2 T bwon sugar
1/2 tsp cinnamon
1/8 tsp nutmeg

Mix well. Refrigerate and serve with fruit.

Cinnamon Butter

Kirsten Ellsworth

1/2 cup soft marjarine
1 cup powdered sugar
1 tsp cinnamon

Mix well. Great with toast, breadsticks, on pancakes or waffles.

Caramel Sauce

Kirsten Ellsworth

28 caramel candies
1/4 cup half and half or milk
1/8 tsp vanilla

Microwave on high for 2-4 minutes. Stir after each minute. Great with ice cream, brownies, cakes, fruit, etc.

Fudge Sauce

Kirsten Ellsworth

1 cup chocolet chips
1/4 cup marshmellow cream
1/4 cup sweetened condensed milk

Microwave on medium 2-3 minutes. Stir once during. Great over ice cream, brownies, cake, bananas, strawberries, etc.

Fresh Salsa

Mindy's Salsa

(large serving for one, multiply the recipe as needed)

Dice 2 large plum tomatoes.

Dice 1/2 and avocado

Dice 1/4 medium red onion

Mince a small handful of fresh cilantro

Juice 1/2 of a large lime

mix lime juice with a dash of red hot sauce.

Add salt and pepper to taste.

combine ingredients in a bowl and mix.

serve as you would any fresh salsa~

Saucy!

I don't know if I gave you these or not, but Jon's twin brother went on his mission to Rome and learned these recipes. The red sauce is AWESOME! He puts it on spaghetti, lasagna, ravioli, etc. And the taco pasta is surprisingly good.

Did you know that you can cook Pillsbury biscuits in a dutch oven? Just spray the bottom with cooking spray, put the biscuits in, cover, cook for 5-8 minutes and turn over, cook for 5-8 minutes more, and eat. Cooking time will vary depending on how hot you dutch oven is. They are very good in the morning when camping. And easy! And if you have forgotten your spatula, you can turn them with a hot dog roasting stick... Pretty convenient.

RED SAUCE

3-4 tablespoons of olive oil
1 lb sausage
4 or 5 cloves of garlic, crushed or diced
1 can (15 oz?) diced tomatoes or 2 cups of fresh diced tomatoes
1-2 cans of tomato sauce
salt, pepper, and basil to taste
NO WATER!!!

Brown the sausage.
Add crushed garlic when meat is half-cooked.
Add tomatoes and tomato sauce when meat is cooked.
Add salt, pepper, and basil to taste after sauce is hot.
Allow to simmer until desired thickness is obtained.

Use 1 can of tomato sauce for 1 lb of pasta.
Use 2 cans of tomato sauce for 2 lb of pasta.

Allowable substitutions:

hamburger for sausage (other meats can be used also)
1/2 of a sauteed onion for garlic (sautee the onion in the olive oil before adding meat)

I like onion with hamburger and garlic with sausage, but you can mix and match based on your taste or what you have on hand.

PINK SAUCE

To make a pink sauce, add a little bit of half and half or canned milk to a red sauce. Use bacon for the meat with onions.

TACO PASTA

Sautee 1/2 of an onion until tender
Add 1 lb of hamburger, and brown.
Add 1 packet of taco seasoning (3 Tablespoons)and some water
Let simmer until it looks like taco meat

In another pan, melt two tablespoons of butter or margarine
Add two tablespoons of flour and mix in.
Cook for a minute or two
Add a can of evaporated milk or half and half
Cook on low heat until thickened
Add a can of drained corn, and cook until warm

Dump everything onto 1 lb of cooked pasta and mix it up.

This can be doubled without increasing the meat if desired--just double everything else, including the taco seasoning.

Buon appetito.

Jeff

Creamy Buttermilk Ranch Dressing (light!)

Creamy Buttermilk Ranch Dressing (light!)
Megan Coles
1 C light Mayonnaise (NOT miracle whip)
1/2 C light sour cream
1/2 C 1% buttermilk (or milk+ tsp lemon juice)
1 tsp onion powder
1 tsp cider vinagar
1/2 - 1 tsp garlic powder
1/2 tsp salt
1/8 pepper1 tsp parsley opt.
Shake or blend until smooth. Refridgerate. (2 Tb = 64 cal.)

Gazpacho, Hummus, and Guacamole!

Heirloom Tomato Gazpacho

This soup combines the freshest ingredients to create a colorful bowl of vitamins A, B6, C and K, not to mention lycopene, a potent antioxidant. From http://www.self.com/

6 large heirloom tomatoes, all varieties and colors, seeded and diced (reserve seeds and juices)

1 medium red onion, diced

3/4 English or hothouse cucumber, peeled and diced

1 1/2 red bell peppers, cored, seeded and diced

1 1/2 yellow bell peppers, cored, seeded and diced

1/4 cup fresh cilantro, roughly chopped

2 tbsp red wine vinegar

1 lemon, juiced

1/2 tbsp Tabasco

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil8 tbsp aged balsamic vinegar

In a bowl, combine tomatoes, seeds and juices, along with onion, cucumber and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

120 calories per serving, 7.4 g fat (1 g saturated fat), 11.6 g carbohydrates,

1.9 g protein, 2.5 g fiber

~A girls best Gazpacho~

Mindy Butler
1/4 cup diced sweet onion (purple would probably work too)
1/4 cup diced anaheim or sweet red pepper
1/4 cup diced cucumber
1/4 cup diced celery
1 clove garlic minced
1/3 cup diced tomato
2 tablespoons fresh basil
1/3 cup V-8 juice
2 tablespoons virgin olive oil
2 tablespoons balsamic or red wine vinigar
2 tablespoons minced fresh cilantro
dash of fresh lime juice
dash hot red pepper sauce
in a large cocktail shaker combine all the ingredients, tell the strolling mariachi band to play something up tempo and shake those maracas until its soup. Serve with a dollop of sour cream, a little more minced cilantro, a dash of hot sauce and a slice of lime...
(this shaker method is also great for making instant chocolate pudding with cold milk... )

Garden Guacamole

Counts as 2 produce servings!and trust me its yummy!!!

Peel, pit, and mash 1 avocado.

In large bowl, combine with

2 c finely chopped tomato,

1/4 c chopped sweet onion,

1 finely chopped jalapeno chile pepper,

1/4 tsp salt.

Makes 4 Servings (about 3 c) Nutritional Info (per serving): 102 cal, 2 g pro, 9 g carb, 7.5 g fat, 1 g sat fat, 0 mg chol, 5 g fiber, 155 mg sodium

Herbed Chickpea Dip

Counts as 1 produce serving!

In blender, combine:

1 container (5.3 oz) fat-free Greek yogurt

2 cloves minced garlic,

2 c rinsed and drained canned chickpeas,

1/4 tsp salt

1/2 c minced fresh parsley blend until smooth.

Serve with 4 c cucumber spears and pita crisps. Makes 4 Servings (about 2 c). Nutritional Info (per serving): 200 cal, 12 g pro, 35 g carb, 1.5 g fat, 0 g sat fat, 0 mg chol, 7 g fiber, 250 mg sodium

Guacamole you'll want to gorge on

Mindy Butler
*remember the key to great quacamole is the lime and salt...*
2 soft and ready to mash avocados (3 if they're small)
3 plum tomatos diced
1/2 to 1 red onion diced depending on taste
a handfull of diced cilantro
fresh lime juice from 1 large lime
salt and pepper to taste
Mash the avocados, and mix in the rest of the ingredients. eat with your favorite corn chips, tacos, enchiladas, or straight from your spoon- its that good! optional variations: adda dash hot red pepper sauce... 3 if you like to spice things up! i add this to practically everything but its optional if you're sensitive to spice...

Another variation is to add some toasted cumin for flavor (goes well with hummus and pita.) Just warm a saute pan, add a tablespoon of cumin, stir and warm until it browns- remove from heat- add to the guac and enjoy!

Chicken Reinvented!

Transform a staple into an exotic feast with out-of-the-ordinary (but easy-to-find) ingredients The Star: Chicken breast.

Whether you eat it because it's low in fat or because it may help you lose fat and keep muscle (credit the amino acid leucine), chicken delivers sound nutrition--and endless options.

Shopping List

• 2 limes

• 1 lg cucumber

• 1 lb carrots

• 1/2 lb fresh snow peas

• 2 red bell peppers

• Fresh cilantro, basil, mint

• 1 piece fresh ginger

• 1 sm head garlic

• 3-4 lb chicken breast

• 1 sm jar peanut butter

• 1 sm jar honey

• 1 can fat-free reduced-sodium chicken broth

• Red-pepper flakes

• Kosher salt

• Toasted sesame oil

• Peanut oil

• Reduced-sodium soy sauce

• Rice wine vinegar

• Miso paste*

• Chile paste*

• 1 pkg rice-paper sheets*

•1 pkg rice vermicelli*

• 1 pkg soba noodles*

*Sold in Asian markets and natural food stores or via asianwok.com.

1. Make This First:

Grilled Ginger-Soy Chicken

• 1/4 c reduced-sodium soy sauce

• 2 Tbsp minced fresh ginger

• 2 Tbsp honey

• 2 Tbsp miso paste

• 1 Tbsp minced garlic

• 2 tsp toasted sesame oil

• 1/4 tsp red-pepper flakes

• 8 boneless, skinless chicken breast halves (3-4 lb)

• 1/2 tsp kosher salt

Time: 30 minutes + marinating time

Servings: 8

1. Combine soy sauce, ginger, honey, miso, garlic, oil, and red-pepper flakes in shallow baking dish or large resealable plastic bag. Add chicken, turn to coat, cover, and chill at least 2 hours.

2. Heat grill to medium for indirect heat. If using charcoal grill, position coals on one-half of grill. If using gas grill, heat one side to high, the other to low. Lightly oil grill grates.

3. Remove chicken from marinade. Discard marinade. Season chicken with salt.

4. Grill chicken 10 minutes over hottest section of grill, turning once. Move to cooler section of grill and cook 10 minutes longer or until thermometer inserted into thickest part registers 165°F.

Nutritional Info Per Serving 210 cal, 40 g pro, 4 g carb, 3 g fat, 0.5 g sat fat, 99 mg chol, 0 g fiber, 423 mg sodium

2. Make It a Salad:

Soba Noodle Salad with Snow Peas

• 8 oz dry soba noodles or whole wheat spaghetti

• 2 Tbsp honey

• 2 Tbsp freshly squeezed lime juice

• 2 Tbsp rice wine vinegar

• 2 Tbsp reduced-sodium soy sauce

• 1 Tbsp grated fresh ginger

• 1/4 tsp red-pepper flakes

• 2 Tbsp peanut oil

• 2 c julienned fresh snow peas

• 2 red bell peppers, thinly sliced lengthwise

• 1 c grated carrots

• 1/4 c coarsely chopped fresh cilantro

• 2 c shredded Grilled Ginger-Soy Chicken

Time: 15 minutesServings: 6 (12 c total)

1. Cook noodles per package directions. Rinse with cold water, drain, and set aside.

2. Whisk together honey, lime juice, vinegar, soy sauce, ginger, and red-pepper flakes in large bowl. Whisk in oil in steady stream.

3. Add noodles, snow peas, bell peppers, carrots, cilantro, and chicken to bowl and toss well. Season with salt to taste.

Nutritional Info Per Serving 292 cal, 19 g pro, 45 g carb, 5.5 g fat, 1 g sat fat, 26 mg chol, 4 g fiber, 388 mg sodium

3. Or Make it an Appetizer:

Summer Rolls with Peanut Dipping SauceSauce

• 1/2 c fat-free reduced-sodium chicken broth

• 1/3c peanut butter

• 2 Tbsp reduced-sodium soy sauce

• 1 Tbsp freshly squeezed lime juice

• 1 Tbsp rice wine vinegar

• 1-2 tsp chile pasteRolls

• 2 oz dry rice vermicelli (thin Asian rice-flour noodles)

• 8 round (8"-9"diameter) rice-paper sheets (aka spring roll wrappers) or lg lettuce leaves

• 1/2 c basil leaves

• 1 c julienned cucumber, with peel

• 1 c julienned carrots

• 1 c thinly sliced Grilled Ginger-Soy Chicken

• 1/2 c mint leavesTime: 25 minutes

Servings: 8

1. Combine sauce ingredients in small saucepan over medium-low heat. Cook, whisking until smooth, 2 to 3 minutes. Remove from heat and set aside.

2. Cook rice vermicelli per package directions (cooked yield should be about 1 cup). Rinse with cold water and drain.

3. Soak 1 rice-paper sheet in warm water 30 to 90 seconds or until soft. Carefully transfer to clean towel and blot dry. Place 3 or 4 basil leaves along bottom third of sheet (leaving 1/2" margin along edges). Layer 1/8 cup of the rice vermicelli on top of basil, followed by 1/8 of the cucumber, carrots, chicken, and mint leaves. Starting from the bottom, roll rice paper around the filling. Fold sides up and continue rolling until roll is sealed completely. Repeat with remaining sheets and filling. Cut each roll in half crosswise and serve with peanut sauce.

Nutritional Info Per Serving 134 cal, 8 g pro, 11 g carb, 7 g fat, 1 g sat fat, 10 mg chol, 2 g fiber, 254 mg sodium

Appetizers Snacks and Sandwiches

Appetizers Snacks and Sandwiches

Party Pesto Wheels
Melissa Monson
1 tube (8 oz.) refrigerated crescent rolls
1/3 c prepared pesto sauce
1/4 c roasted sweet red peppers, chopped
1/4 c grated Parmesan cheese
1 c pizza sauce, warmed
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and Parmesan cheese. Roll each jelly-roll style, starting with a short side. With a sharp knife or piece of thread, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets.
Bake @ 400 for 8-10 min. or until golden brown. Serve warm with pizza sauce.

Bacon-Stuffed Mushrooms
Melissa Monson
1 (8 oz.) pkg. cream cheese, softened
1/2 c real bacon bits
1 Tbsp. chopped green onion
1/4 tsp. garlic powder1 lb. whole fresh mushrooms, stems removed
In a small bowl, beat cream cheese until smooth. Stir in the bacon, onions and garlic powder. Spoon into mushroom caps. Place on an ungreased broiler pan. Broil 4-6 in. from the heat for 4-6 min. or until heated through. Serve warm. Yields: abt. 2 dozen.

Pita Chips With Hummus
Mindy Butler
2 whole wheat pita bread rounds
2 teaspoons ground cumin
1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved2 tablespoons
fresh lemon juice
1 tablespoon extra-virgin olive oil1 small garlic clove, peeled
Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.
Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in re-sealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.

Light and Creamy Guacamole
Mindy Butler
Plain nonfat yogurt adds texture while adding a nice tang. To thicken the yogurt properly, it needs to be drained, so begin preparing the guacamole at least two hours ahead.
1 1/2 cups plain nonfat yogurt
1 large ripe avocado, peeled, pitted, diced
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
Fresh cilantro sprigs
Line strainer with double later of cheesecloth. Set strainer over bowl. Add yogurt to strainer. Let drain in refrigerator until yogurt is very thick, at least 2 hours or overnight. Discard liquid. Place yogurt in processor. Add avocado and next 4 ingredients to processor. Puree until smooth. Season with salt and pepper. Transfer to bowl. It can be prepared 6 hours ahead. Cover and refrigerate. Place guacamole in center of platter. Garnish with cilantro sprigs. Makes 1 3/4 Cups.

Fruit Pizza
Melissa Monson
Crust:2 c flour
2 cubes butter
4 Tbsp. powdered sugar
Cut margarine in flour and sugar. Spread on cookie sheet.
Bake @ 350 until golden. After cooling, spread filling.
Filling:8 oz cream cheese
1 c powdered sugar
1 small container Cool Whip
Top with fruit of your choice: bananas, mandarin oranges, apples, strawberries, raspberries, etc.

Cheddar Cheese Ball
Melissa Monson
1 c. finely shredded cheddar cheese
1 3-oz. pkg. cream cheese
1 Tbsp. diced pimento or 1/4 c. crumbled blue cheese
2 Tbsp. butter
1 Tbsp. milk
1 tsp. worcestershire sauce
1 Tbsp. finely chopped green onion
1/3 to 1/2 c. snipped parsley or finely chopped walnuts or pecans
Mix together and roll into a ball roll in chopped nuts or crushed crackers and wrap in plastic wrap and refrigerate until use.
Serve with crackers.

Tumeric Couscous with pine nuts and grapes
Mindy Butler
This side dish is inspired by Middle-Eastern and Asian cuisines
2 green-tea bags
½ tb salt
1 tsp turmeric powder
1 ½ c couscous
3 garlic cloves minced
1/3 c olive oil
1 c halved grapes
1 sm cucumber peeled diced
¾ c pine nuts toasted
¼ c shredded fresh basil
In a medium saucepan, bring two cups of water to a boil. Add tea bags. Remove from heat and steep tea for 2 minutes. Remove and discard tea bags. Add salt, turmeric, and couscous to pan. Stir and cover. Simmer over very low heat for 5 minutes or until the liquid is absorbed. Remove from heat and let stand for 2 to 3 minutes. Add lemon juice, garlic, and oil; fluff with a fork. Let it cool a bit. Stir in grapes and cucumber. Garnish with pine nuts and basil.

Seasoned Rice
Liz Fielding
Great with chicken!
Saute:
1 stalk celery (chopped)
1 small onion (chopped)
1/3 c. butter
Add:
1 1/2 c. uncooked rice
1 T. parsley
2 chicken boullion cubes
2 c. hot water
1/2 tsp. thyme
dash pepper
Stir together. Bake covered in a 9x13 pan for 45 min. to 1 hr at 350 degrees.

Moroccan Garbanzo Bean and Feta Pitas
Mindy Butler
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander or chopped cilantro, cinnamon, and cayenne pepper.
1/2 cup olive oil
4 teaspoons Moroccan spice blend
1 15-oz can garbanzo beans(chickpeas) drained
1/2 cup chopped red onion
1 1/2 cups coarsely chopped seeded tomatoes
1 cup coarsely crumbled feta cheese
1 1/2 cups coarsely chopped & peeled cucumbers
1/3 cup white wine vinegar1/3 cup chopped fresh Italian parsley
Plain yogurt
4 whole pita bread rounds, halved crosswiseWhisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Then season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately. Makes 4 servings.
Serve with: Romaine salad and bowls of mixed green and black olives.

Baked Apple or Pear Grilled Cheese Sandwich
Mindy Butler
“The first time I had this was at a strange little diner in Harlem. I didn’t know what I was getting myself into, but now it’s a favorite!”
1 fruit (apple or pear)
Cheese to preference (apples taste great with sharp cheddar, pears with mozzerella or a mild cheddar, but try munster too)
Whole grain Bread (croissants if you want to spoil yourself)
Slice the apple not into wedges, but in half and then into slices like the half were a loaf of bread, core last by simply slicing out the core when the slice is laid on its side.
Place a layer of fruit on the bread and then layer on some cheese. Bake at 400 for 5-10 minutes until the cheese is melted and the fruit is warm and soft. Enjoy!