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.

Moist Banana Muffins w/no added sugar

This is a yummy recipe for day-old bananas. Makes 24 muffins

1 ½ cups mashed banana, about 5 bananas

1 beaten egg

½ cup milk, or prepared powdered milk

½ cup oil

1-3/4 cup all-purpose flour, or whole wheat flour, or a mix of each

2 tsp baking powder

¼ tsp salt

½ cup chopped pecans (optional)

GREASE muffin tins. Do not use paper bake cups. 
PREHEAT oven to 375°

MIX WET INGREDIENTS: In a large bowl, mash the bananas. Add the egg, beat it into the mashed banana. Add milk and oil. Stir.  

MIX DRY INGREDIENTS: In a separate bowl, Mix together flour(s), baking powder, salt.

COMBINE.  Pour dry ingredients into the wet ingredients.  Add pecans (optional). Stir just until moistened. Spoon batter into greased muffin tin, filling each 1/2 full. 

BAKE in a 375° oven for 15 - 20 min, or until a wooden toothpick inserted into the center comes out clean.  Cool in muffin cups on a wire rack for 2 min. Remove from muffin cups. Serve warm.

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.

"SPANISH RICE ...LIKE FROM A RESTAURANT!"

Rice is a food staple and is easy on queasy tummies Requires no perishable ingredients from Cooks.com

2 cups white rice 4 cups water 2 tablespoon Knorr tomato bouillon * 4 tablespoons butter or vegetable oil Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan. It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir.  Cover with a lid and let cook on MED heat, just like you would normally, about 20 minutes. That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking. *Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market. They should have it. This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my Latin friend after helping with countless barbecues and parties. This is the way her family has made it for years

Kid-Friendly Red Enchiladas

                All pantry ingredients!

1 can 8 oz. tomato sauce

2 cups water

2 t. chicken bouillon

1 T.  chili powder, if you want spicy add an extra 1 Tbsp

1 t. cumin

½ t. onion powder

¼ t. garlic powder

 12 corn tortillas, half fried in oven

Shredded cheese for topping

Options for filling, some vegetarian:

3/4 lb shredded cheese - cheddar or monterey jack

½ lb shredded cheese and re-fried beans

½ lb shredded Cheese and Fried eggs (broken yolk, salt, pepper, 1 or 2 layers)

½ lb shredded cheese and ½ lb ground beef

½ lb shredded cheese and ½ lb shredded beef, chicken, or pork

COMBINE: In med sauce pan, combine tomato sauce, water, bouillon, chili powder, cumin, onion powder, garlic powder

SIMMER the sauce for about 10 min.

HALF-FRY tortillas: Brush one side of each corn tortilla lightly with oil. Place 12 tortillas flat in 350° oven, oil side up, for 2 min.  Remove from oven to a plate. Let cool.

ASSEMBLE enchiladas: Place a little sauce in the bottom of a 9x13 pan.  Then place 3 half-fried tortillas flat.  Cover tortillas with spoonfuls sauce. Sprinkle cheese and other filling,  a little spoonful of sauce on top.  Place 3 more tortillas. Sauce. Cheese and filling. Sauce. Continue pattern.  Top with all leftover sauce then cheese. Bake 350° oven until cheese is melted, 15-20 min. 

SERVE: Top with shredded lettuce, diced tomato, and sour cream. Consider possible side dishes of Spanish rice, re-fried beans, or a 15 oz can black beans reheated

Lazy man enchiladas - Make individual servings in the microwave. Use a glass plate or glass pie pan.  Cover enchiladas while in microwave. Cook 2 min or until cheese is melted.   

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.

Cheesier-than-Kraft Mac N Cheese

1 box 7.25oz  generic brand Mac n Cheese (Walmart brand, Smith's brand, etc)

1 t. salt

¼ c. (or less) butter or margarine

¼ c. evaporated milk (secret ingredient)

In a small pot, bring water to a rolling boil.  Add salt.  Stir in macaroni.  Boil on Med High for no more than  3.5 - 4 min, stirring occasionally.  Drain.

Add butter/margarine to pot.  Return macaroni to pot.  Stir until butter melts.  Add evaporated milk.  Stir.  Add packet of powdered cheese. Stir until uniform color.  If too thick, add water or extra evaporated milk for desired consistency. Serve immediately.

Japanese Restaurant Cucumber Salad

Japanese Restaurant Cucumber Salad

                          Lindsey Scarber 2013     

      Dressing Ingredients:

1/4 cup white sugar

1/4 cup white vinegar

1 teaspoon Asian (toasted) sesame oil

1 teaspoon salt, or more to taste

      Veggies:

4 large cucumbers - peeled, cut into 1/4-inch slices

2 carrots - peeled, julienne cut into 1/4 x 1/4 inch strips  (I used the carrot peeler to make strips)

2 Green onions - sliced thin

Directions

Whisk sugar, rice vinegar, sesame oil, and salt together in a bowl.

Add cucumbers, carrots and green onions.  Stir to coat.

Allow salad to marinate for 30 minutes at room temperature before serving.