Sundried Cranberry Salsa

by Robert

1 1/2 cup diced tomato
3/4 cup diced jicama
1/4 cup diced bell pepper (green or for a sweeter flavor red)
1/4 cup diced red onion
4 Tbs sundried cranberries
2 Tbs chopped fress cilantro
1/4 of one habanero chile finely minced or 1 whole serrano chile finely minced
2 Tbs fresh lime juice
1/4 tsp black pepper
1 tsp salt

Combine ingredients in a bowl and allow the flavors to marry a bit before serving. Keep refrigerated. Sundried Cranberry Salsa is a tasty accompaniement to fowl, pork, and enchiladas -and it's dynamite on salmon. Makes approximately 1 quart. This recipes easily doubles. In fact I usually make 3 quarts at a time.

Warning: Habanero chiles are the hottest chile on the planet! This is why you only need 1/4 of one pepper to make one quart of salsa. Wear gloves and use a plastic cutting board that can be washed in the dishwasher. Don't try washing the board by hand because the vapors from the chile could make you cough.

This recipe comes from El Cocodrillo in Pacific Grove. CA

Granola

by Paula

4 cups oats
2 cups wheat flakes (or six grain cereal from Lehi Roller Mills)
1 cup wheat germ (or ground wheat)
1 cup coconut
1/4 cup sesame seed (opt)
1/2 cup sunflower seeds (opt)
1.2 cup raisins or dates (opt)
1 cup nuts chopped (opt)

In a bowl mix 1 1/4 cups honey or brown sugar (or some of both), 4 Tbl. hot water, 1/4 cup oil, 2 tsp vanilla. Add to dry ingredients and bake 1 hour at 250 in a large flat pan. Stir occasionally.

Jalapeno Jelly

by Ronna

2 1/2 cups finely chopped red bell peppers
1 1/4 cups finely chopped green bell peppers
1/4 cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Directions:

1. Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
2. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
3. Quickly ladle jelly into sterile jars, filling to withing 1/4 ince of the tops. Cover with flat lids, and screw on bands tightly.
4. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
   

Grilled Asparagas

by Janell


1 bunch of asparagas
3 Tbsp olive oil
salt

Place the olive oil and asparagas on a plate and mix until the asparagas is well coated. Then sprinkle with salt. Cook right on the grill turning once for about 3-5 minutes.

Dill dip

by Janell


1 cup mayo (not miracle whip)
1 cup sour cream
1 Tbsp dried dill
1 Tbsp dried chives
1 Tbsp beau monde or celery salt

Mix well. Good chilled.

Squash Casserole

by Janell

5-6 summer squash cooked and drained
1 can cream of mushroom soup
1 cup sour cream
1 small onion diced
2-3 grated carrots
1 pkg stuffing mix
1 cup water

Mix well. Spoon into a casserole dish or 9 x13 pan and bake at 350 for 30-45 minutes until bubbly.

Chocolate Zucchini Cake

by Janell

3 eggs
2 cups sugar
1 cup oil
2 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cocoa powder
1/2 cup milk
3 tsp vanilla
2 cups finely grated zuchinni

Mix well and pour into a 9 x 13 apn. Bake at 350 for 40 minutes or until center is done. Frost with chocolate frosting.