Fresh Cilantro Lime Salsa

Lindsey Scarber

Makes 3-4 quarts

12 med   tomatoes, finely diced (or use food processor)

2 cups   cold water

2 bunches   cilantro, de-stemmed and finely chopped (or use food processor w/ the cold water)   

16-20 cloves   garlic, minced (or use food processor w/ the cold water)   

4 cans   tomato sauce (8oz ea can)

1/4  - 1/2 cup  fresh lime juice or lemon juice (or ¼ cup white vinegar)

2 Tbsp   sugar

1 Tbsp   salt, add more to taste

1 Tbsp   crushed red pepper, add more to taste

4 cans   mild diced green chilies (7oz each can)

1-2 med   onions, finely diced (I start with 1 onion, if it's really strong, it might be all I need)

Combine all ingredients in a large mixing bowl.

Taste test with corn chips. When the salsa tastes good, transfer it to glass jars. You can use plastic containers if you don't mind your plastic container smelling like salsa for months after.

Let salsa sit in the fridge to allow the flavors to blend.  Sometimes is tastes even better the next day. Lasts 2-3 weeks refrigerated.

Make ahead directions:

Follow instructions above, except omit cilantro. 

Store in glass containers in fridge.  Add cilantro just before serving.

Bok Choy, Carrot, and Apple Slaw

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair.

Season the lemony dressing with fresh grated ginger.

Thank you, Rebecca Heale, for sharing this lovely recipe!

PREP: 20 MINS

 TOTAL TIME: 20 MINS

 SERVINGS: 4

SOURCE: EVERYDAY FOOD, JUL/AUG 2004

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INGREDIENTS

·         1 pound baby bok choy (4 to 6 heads)

·         1 teaspoon coarse salt

·         1 peeled apple, cut into matchsticks

·         2 large shredded carrots

·         3 tablespoons fresh lemon juice

·         1 tablespoon vegetable oil

·         1 teaspoon finely grated peeled fresh ginger

·         Coarse salt and ground pepper

·         Agave nectar or Sugar, to taste

DIRECTIONS

1.     Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2.     In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

COOK'S NOTES

Bok choy has a mild, sweet flavor, crisp stalks, and tender leaves. It‚'s rich in vitamin C, calcium, and folic acid.

Adri Burk's Funeral Potatoes

       6-8 medium russet potatoes; half-peeled, boiled, cooled, & cubed

      1. c. butter and diced large onions, cooked in a glass dish in microwave

      1  tub Sour Cream 16 oz.

         3 cans Cream of Chicken soup 10 oz each,  OR 1 Family size can 26oz

        2  tsp. Salt

       1/8 tsp. black pepper

        green onions, finely diced

        2 cups grated Cheddar Cheese, topping

Half-peel potatoes under cool water, place in stockpot with enough water to generously cover and add 1/2 tsp. salt. Boil 30 minutes or until tender but not soft. Remove from pot, place in colander and run cold water over potatoes to begin cooling. When cool enough to handle, dice into 1/2 inch cubes. Place in large mixing bowl.

Preheat oven to 350 degrees.

In medium mixing bowl, place cream of chk soup. Add sour cream. Add diced green onion, reserving a little green onion for a topping.  Add salt and pepper to taste. Stir well to combine ingredients.

Pour mixture over diced potatoes and stir gently until all potatoes are well covered.

Place in 9 x 13 pan.

Top with Cheddar Cheese

Bake 350 degrees uncovered 30 minutes, or until bubbly and cheese is slightly golden brown.  Top with remaining diced green onions.  Serve hot.

A favorite at our house and a great make-ahead-of-time dish.

To make it a main dish, add a little diced ham.

Asian Chopped Salad

1/2 head  green cabbage, chopped

1  med  carrot, shredded

6 oz fresh  spinach or kale, chopped

2  Green onions, chopped

some   Cilantro, chopped

1/4 c.    toasted almonds, sliced

some   Sesame Ginger Asian dressing

1/2 c.   chicken chunks (optional)

some   Wonton noodles or Chinese noodles (optional)

Toss and mix well. Serve immediately.

Simple Spinach Dip!

by Adriana Burk

1 (10 oz.) pkg. frozen chopped spinach, well-drained

2 c. dairy sour cream (16 oz container)

1 c. mayonnaise

3 green onions, chopped to make about 1/2 cup

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 cup slivered almonds, optional

THAW spinach and squeeze out all liquid before mixing the dip.
COMBINE: In large bowl, combine all ingredients. Stir until blended.    

IMPORTANT: Refrigerate 4-6 hours or until ready to serve. This allows flavors to blend and it makes a big difference in taste! Taste test prior to serving. Add more onion powder, garlic powder, or salt if needed. 

SERVE: Serve with French Bread, crackers, corn chips, or assorted raw vegetables

I like this recipe because it has no 'Knorr® Vegetable recipe mix' and no water chestnuts as ingredients.  It's also a great party food.