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.

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.   

Whole Wheat Cornbread

by Lindsey Scarber

2  beaten eggs

1  c.  milk

1/ 4  c.  cooking oil, OR shortening, OR bacon grease

1  c.  whole wheat flour, OR half wheat flour + half white flour

3/4 c. cornmeal

1/4 c. white sugar, OR brown sugar

2  T.  baking powder

3/4  t. salt

1  T.  butter

Preheat oven to 400 degrees.  In a med bowl, beat the eggs.  Add milk and oil.  
Without stirring, place flour and cornmeal on top.  Make a little bathtub in the flours for the sugar, baking powder, and salt.  Stir the bathtub ingredients into the flours without getting them wet.  Then mix the dry ingredients into the wet.  Stir just until moistened.

Add the 1 T. butter to a 10-inch cast iron skillet or a 9x1-1/2-inch round baking pan.  Place in a 400 oven about 3 minutes or until butter melts.  Remove pan from oven.  Swirl butter in pan to coat bottom and sides of pan. Pour batter into hot, buttered skillet or pan.  Bake for 15 or 18 min. or until a wooden toothpick or butter knife poked into the middle comes out clean.  Serve warm.

Dinner Variations:  Add 1/2 c. grated cheese before baking.  OR add 1/2 cup crisp bacon pieces before baking.

Breakfast Variation:  Serve cornbread with a bowl and spoon.  Spread jam on the top, then pour milk over it.

Cornbread Muffins Variation: Spoon batter into greased 12-muffin pan. Bake 350 for 8-11 min. To check for doneness, tap the top of a muffin, if it bounces back they are done. 

Behunin Family Honey Butter Variation:   In a microwave dish, combine 1/2 cup butter + 1/2 cup honey. Melt in microwave. When cornbread is out of the oven, poke the cornbread all over with a fork. Pour honey butter on cornbread. Heavenly delicious! 

Scarber Kettle Corn

Not too sweet, not too salty, but just right! 

1/3 c. vegetable oil

1/4 c. sugar

3/4 tsp. salt

3/4 c. popcorn

1   "Stir Crazy Popcorn Popper 6qt"

In a small bowl, mix sugar and salt.  Set aside.

Plug in the "Stir Crazy 6 qt Popcorn Popper." Add 1/3 c. oil and 2 popcorn kernels. Once the 2 kernels pop, the popper is hot enough for the rest of the popcorn.  Add the 3/4 popcorn, then quickly add the sugar/salt mixture and close the lid. 

Stay close and listen carefully; it can burn easily.  When pops slow to 1 pop per second, pull the plug.  Grab hold of the unit and its lid, and quickly tip it upside-down.  Remove unit, being cautious of escaping steam. To prevent kettle corn from sticking to itself, transfer it to a different serving bowl.

While the popper is still somewhat hot, wipe out the oil/sugar stickiness with a slightly damp paper towel.  Enjoy! :)