Avocado Feta Salsa

2 tomatoes (I've used all different varieties)
1-2 avocadoes, chopped
1/4 C chopped red onion
1 clove garlic, minced
4 oz feta cheese (plain)
1 T Italian seasoning
1 T olive oil
1 T red or white wine vinegar

Pita or tortilla chips

Stir feta in last.  Cover and chill for 2 hours, or up to 6 hours.

Submitted by Jenny Hansen

February 6, 2011

Wassail

1 gallon apple juice or cider
1/2 gallon cranberry juice (can use orange juice)
4 whole cinnamon sticks
4-5 whole cloves
1 t allspice
1 C brown sugar

Heat and serve.

December 19, 2010

Chunky Salsa

2 cans corn
1 can black beans
1 can garbanzo beans
2-3 diced tomatoes
2-3 diced avocados
1-2 bunches green onions, diced
Cilantro, chopped
1 16 oz container fresh chopped salsa
2 pkgs Good Seasonings Italian dressing mix, one plain and one zesty; (mix according to directions using red wine vinegar.)

From Cheryl Wilde.

Aug 1, 2010

Fresh Salsa #2

3 T finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled, seeds removed, chopped
2 hot chili peppers, Serrano or Jalepeno, finely chopped
2 to 3 tbsp lime juice
salt and pepper

Put chopped onion and garlic in a strainer; pour 2 c boiling water over them and then let drain thoroughly. Discard water, cool.

Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper. Refrigerate for 2-4 hours to blend flavors.

Makes 2 cups of salsa.

Aug 1 2010

Fresh Salsa

5 tomatoes, peeled, seede, finely chopped
1 can green chilies, chopped
1 jalapeno chili, minced
1 large garlic clove, crushed
Salt to taste
1/3 c fresh cilantro, chopped
1 red onion, diced

Prepare ingredients and mix together in a large bowl. Can be served immediately.

NOTE: Seed jalapeno chili for a more mild salsa.

August 1, 2010

Cherry Jam

4 C bing cherries (chopped or blended)
3 C sugar OR 1 1/2 c Splenda (for sugar-free jam)
1 C water
1 pkg pectin
1 pkg unsweetened cherry Kool-aid powder

Mix all ingredients together and bring to a boil. Boil for 5 minutest stirring constantly, (longer for thicker jam.) Bottle, (with lid & rim,) and turn upside down to seal. (No need to process.)

August 22, 2010

Judy Anderson's Pan Release

1/2 C vegetable oil
1/2 C white shortening
1/2 C flour

Mix together and use to grease pans. Store in the refrigerator.


Use when baking cakes. See Cake Fondant Decorating Tips to assist in entire process.

(Taught at a Young Women Activity in 2010.)

Easy way to peel potatoes

Bring water to a boil, wash potatoes and score with knife all the way around the middle. Drop gently in boiling water and boil for about 15 minutes. Prepare a bowl of ice water. Remove one of the potatoes from water with tongs and place in ice water. Move it around in the ice for about 10 seconds. Remove from water and take the skins right off. See a demonstration on Youtube.com - "Dawn Wells Potato Peeling Video".

May 2, 2010

Also on Helpful Hints blog.

Creamy Honey-Mustard Dip

1/2 C sour cream
1/2 C mayonnaise
4 t Dijon mustard
4 t honey

Whisk together and serve with chicken. (e.g. Parmesan Crusted Chicken)

May 9, 2010

Mustard Sauce for Ham

Mix together:
3/4 C sugar
3 T dry mustard
1/3-2/3 C white vinegar (You can do this to taste, but Cheryl usually uses an amount right in the middle.)
1/3 C water
1 pkg unflavored gelatin (Knox) mixed with 1 T cold water
4 beaten eggs

Heat over a double boiler and stir until creamy. Cool. Whip 1/2 C whipped cream, then fold into mustard mixture. Refrigerate the leftovers.

When it cools, this will thicken and almost gel up. When you are ready to use it, heat it in the microwave and it will be a pourable sauce.

March 28, 2010

DeLonne's Hot Fudge Sauce

1 (12-oz) pkg semi-sweet chocolate chips
2 cubes butter (1 C)
2 2/3 C evaporated milk
4 C powdered sugar
2 t vanilla

Melt butter then add chocolate chips and melt them over low heat.

Turn heat to medium and add milk and powdered sugar alternately stirring after each addition.

Bring to gentle boil and boil for 8 minutes, stirring constantly.

Remove from heat and stir in vanilla.

March 21, 2010