Sister Nance’s Canned Salsa

7 quarts Roma tomatoes, chopped
2 cups lemon juice
3 cups green peppers, chopped
½ cup jalapeno, chopped
5 cups onion, chopped
2 Tbsp cilantro
2 Tbsp cumin
3 Tbsp oregano
2 Tbsp salt
4 Tbsp sugar
2 Tbsp crushed red pepper
2 Tbsp garlic

Mix, simmer together for at least 20 minutes. Process 55 minutes in pint jars.

from Helen Macfarlane and her friend Michelle Laraway

Texas Goulosh

1 pound ground beef (or canned meat of choice)
½ onion
1 packet chili season
1 can corn
1 can kidney beans
1 can black beans
1 small can diced green chilies
2 cans diced tomatoes
1 12 oz can tomato sauce (can be 8 to 16 oz)

Brown the ground beef in pan with the onion. Add two tablespoons of water, mix in chili seasoning. Put meat in large pot and add remaining ingredients. Simmer until warm. You can’t mess this up! You can add or take things away as desired. Can eat with chips, cheese, sour cream, etc.

from Helen Macfarlane via an unknown young men's leader

Creamy White Chili

1 10oz can chicken or turkey
1 14.5oz can chicken broth
1 4oz can chopped mild Green Chilies (half a can if desired)
3 15oz cans Great Northern Beans

1 tsp salt
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tsp cumin
½ tsp pepper

At the end, add:
½ to 1 cup evaporated milk
½ Tbsp white vinegar

Rinse and drain beans. Drain and shred chicken. Combine all ingredients except vinegar and evaporated milk in a soup pot. Bring to boil and simmer uncovered for 30 minutes. Stir in vinegar and evaporated milk and heat through.

from Kenna Mills