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

Tomato Bacon Tarts

Ingredients:

1 can of flaky refrigerator biscuits
2 med. tomatoes, chopped
1 Tbsp mayonnaise
2 Tbsp chopped basil
1/2 of a medium onion, chopped very fine
6 oz Mozzarella cheese, grated
8 slices of bacon, cooked and crumbled

Preparation:

Place a single biscuit into each cup of a lightly greased muffin pan and form to shape. Mix all the ingredients together and fill each muffin. Bake according to biscuit instructions on package.

Makes 8 fabulous filled biscuits.

From Ginny Winters and Good Things Utah

Costa Rican-style Snapper with Pineapple, Black Beans, and Rice

3/4 c uncooked long grain brown rice
4 Tbsp orange juice
2 Tbsp lime juice
2 Tbsp olive oil
4 Tbsp finely chopped cilantro
2 cloves garlic, minced
1 pinch (about 1/16 tsp) sugar
4 snapper filets (I sometimes use talapia)
1 3/4 c medium salsa
1 can (14.5 oz) black beans, drained and rinsed
2 c chopped pineapple

1. Preheat oven to 4ooF and cook rice according to package instructions.

2. In a large shallow bowl, combine orange juice, lime juice, olive oil, 2 tbsp cilantro, garlic, and sugar, plus salt and pepper to taste. Add snapper fillets and marinate for 15-20 minutes.

3. In a 3-quart baking dish, combine rice, salsa, beans, and 1 tbsp cilantro. Place snapper over mixture, overlapping fillets if necessary. Spoon remaining marinade over fish.

4. Bake uncovered until fish is cooked through and opaque, about 25-30 minutes.

Sprinkle remaining cilantro on top and serve.

Makes 4 servings (about 466 calories, 10 g fat per serving)

from Ginny Winters

Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

from Ginny Winters via Good Things Utah and www.phemomenon.blogspot.com

Pork and Rice Quesadillas With Orange Salsa

Cooking Spray
6 burrito size tortillas

Filling:

1 cup rice, cooked (can use minute rice)

2 cups diced or shredded roasted pork loin

1 (15 oz) can black beans, rinsed

1 cup chopped arugula leaves (i leave out)

1 cup shredded Monterey Jack Cheese

1/2 diced sun-dried tomatoes (i use fresh)

Orange Salsa:

1 11 oz can Mandarin Oranges, drained and chopped

1/4 cup diced red bell pepper

2 Tbsp freshly chopped scallions

2 Tbsp freshly chopped cilantro

1 Tbsp lemon juice

1/2 tsp ground cumin

Salt and Pepper to taste

Combine all ingredients and toss to combine

(This salsa is so good I usually double it)

For the quesadilla:

Coat a griddle with cooking spray and set on medium high heat. Combine rice, pork, beans, arugula, cheese and tomatoes, mix well. Arrange tortillas on a flat surface. Top one side with pork mixture. Fold the other side over to cover filling. Cook 2-3 minutes on each side until golden brown. Serve with Orange Salsa, of course!!


from Ginny Winters, courtesy foodnetwork.com

Brownies

Why I don't buy boxed brownies anymore -- these are so easy!

1 cup melted butter
2 cups sugar
1/3 cup cocoa powder
4 eggs
1 tsp vanilla
2 cups flour
pinch of salt

Mix butter, sugar and cocoa. Add eggs one at a time, mixing well after each egg. Add vanilla. Add flour and salt and mix just until blended. I've found it's a good idea to mix really, really well before adding the flour, then mix just enough after adding flour. If I mix too much after, the brownies have a flaky layer on top.

Bake in a greased 9x13 pan at 350 for 30 - 35 minutes. When doubling (which is always a good idea!), bake in a greased sheet cake pan (about 12x15) and cook for same time.

Our favorite frosting with these is Betty Crocker Classic Chocolate. We've tried several different types of chocolate but this is the best.

Holly’s Meatballs and Spaghetti Sauce

Holly says all her boys LOVE this dish.

Sauce:
1 pound Italian sausage
2 14oz cans of Italian diced tomatoes (juice and all)
1 6oz can tomato paste
1 medium onion finely chopped (I actually use dried onions. They are easier to hide.)
2 Tbs. chopped parsley (I used the spice-not fresh-easier to keep around.)
4 Tbs. sugar (I use Splenda)
1 tsp. basil leaves, crushed
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

1. Brown the meat
2. Put all the ingredients in slow cooker on high for 4 hours or on low for 7 to 8 hours. (I like low best...)

Serve over pasta. Makes about 6 cups. I normally double mine.

Meatballs:
3 lbs ground beef
1 1/2 cups Italian breadcrumbs
5 cloves garlic (chopped finely) (I use the minced garlic that comes in a jar.)
2 eggs
Italian bread, soaked in warm water (Use as much or as little Italian bread as you want)
garlic powder
ground black pepper (to taste)
salt
hot oil (for frying)

1. In a large mixing bowl, mix the ground beef, garlic powder, Italian bread crumbs, eggs, chopped garlic, ground black pepper and soaked Italian bread (make sure you drain the water out of bread very well).
2. It's okay to add a little more or less on the bread crumbs.
3. Also make sure that the bread is very soft before you mix it in.
4. Mix all ingredients together well, using hands.
5. Make sure mixture is smooth.
6. Start rolling your meatballs (whatever size you want) I usually make them large.
8. For large meatballs, cook submerged in hot oil for about 5 to 8 minutes.
9. When meatballs are done, take them out of hot oil and place on to paper toweled plate.
10. Serve warm or you can freeze them and warm them up later in the oven at 400 degrees.

from Holly Gundred