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Recipes
Canning Tomato Salsa
By cindygwest
After you have peeled the skins off the tomatoes, cut the tomatoes in half
- Tomatoes - about 15 lbs (yes, quite a few - you remove the skins, seeds and a lot of the water, so it takes a lot to start.) You'll need about 3 quarts of prepared chopped tomatoes. This makes about 8 pints of salsa!
- Salsa mix or your own seasonings. The Ball salsa mix sells for about $2.00 to $4.00 per packet. A packet will make about a 7 pint jars. See step 7 below for seasonings.
- 2 cups Lemon juice (if you make your own seasoning) or vinegar (if you use the Ball or Mrs. Wages mixes)
- 3 cups chopped onions
- 6 jalapeño peppers, seeded, finely chopped
- 4 cloves garlic, finely chopped
- 2 12-ounce cans tomato paste (adds body)
- 2 cups bottled lemon or lime juice (if you are using a mix, be sure to follow their recipe; the packet mixes often use vinegar instead of lemon juice)
- 1 tablespoon salt (optional)
- 1 tablespoon sugar (optional - you use Stevia, my preference (or if you prefer, Splenda) if you are on a sugar-restricted diet, or simply omit the sugar)
- 1 teaspoon black pepper
- 1 tablespoon ground cumin (optional)
- 2 tablespoons oregano leaves or chopped cilantro (optional)
Slow Cooker Pork Loin with Apples
By cindygwest
Using a paring knife, make a series of small, parallel cuts across the length of the pork loin and fill each w...
- 2 pounds pork tenderloin
- 2 apples, thinly sliced (only use 1 for recipe)
- 2 cups baby carrots
- 2 cups baby potatoes
- 3 cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/2-1 tablespoon cinnamon
- kosher salt and freshly ground pepper, to taste
Bacon-Cheddar Cheese Balls
By cindygwest
Freshly shredded cheese works better than packaged shredded cheese in a cheese ball
- 1 pound extra sharp cheddar cheese*, finely shredded
- 2 8 - ounce package reduced-fat cream cheese (Neufchatel)
- 1 2 - ounce jar sliced pimiento, rinsed, drained, patted dry, and chopped
- 1/4 cup apricot preserves
- 2 tablespoons milk
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon bottled hot pepper sauce
- 8 -10 slice bacon, crisp cooked and crumbled
- 1/3 cup pistachio nuts, chopped
- Celery stalks, cucumber slices, apricot halves, and/or toasted baguette slices
Cider-Barbecue Pulled Pork over Mashed Potatoes
By cindygwest
1. In a large saucepan, combine ribs, cider and barbecue sauce
- 2 pounds boneless (country style) pork ribs
- 1 pint hard cider ( or non-alcoholic cider)
- 1 (18 1/2 ounce) bottle barbecue sauce
- 2 1/2 pounds russet potatoes, peeled and quartered
- 6 T. butter
- 1/2 cup whole milk
- 2 T. chopped fresh parsley
- salt
- ground black pepper
Chocolate Whipping Cream Torte
By cindygwest
In heavy saucepan or microwave, melt butter and chocolate; stir until smooth
- FILLING:
- 1/2 cup butter, cubed
- 3 ounces unsweetened chocolate
- 1-1/2 cups heavy whipping cream
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- ICING:
- 1/4 cup butter
- 2 ounces unsweetened chocolate
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar, sifted
Salted Caramel Shortbread Squares
By cindygwest
Preheat oven to 350°
- FILLING:
- 1-1/2 cups all-purpose flour
- 1 cup confectioners' sugar
- 1/2 cup cornstarch
- 1 teaspoon sea salt
- 1 cup cold unsalted butter, cubed
- 3/4 cup unsalted butter, cubed
- 1-1/2 cups packed brown sugar
- 1/2 cup dark corn syrup
- 1/2 teaspoon sea salt
- 1/2 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 4 cups coarsely chopped pecans, toasted
Balsamic Steak Skewers
By cindygwest
Preheat grill to medium heat and place wooden skewers in water to soak
- For marinade
- 1/2 c. balsamic vinegar
- 2 tbsp. honey
- 1 1/2 tbsp. whole-grain mustard
- 3 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- For skewers
- 3/4 lb. sirloin steak, cut into 1" pieces
- 1 small red onion, cut into 1" pieces
- 3 c. grape tomatoes
- 1 tbsp. extra-virgin olive oil
- 2 tsp. freshly chopped rosemary
Chicken Chow Mein Casserole
By cindygwest
Preheat oven to 350 degrees F
- 4 cups chopped cooked chicken
- 4 stalks celery, chopped (2 cups)
- 2 medium carrots, shredded (1 cup)
- 1 cup chopped red sweet pepper
- 2 4 - ounce can (drained weight) sliced mushrooms, drained
- 2/3 cup sliced or slivered almonds, toasted
- 2 tablespoons diced pimiento, drained
- 2 10 3/4 - ounce cans condensed cream of chicken soup
- 2 cups chow mein noodles
Chicken Spiedini
By cindygwest
Preheat oven to 350 degrees
- Chicken and filling:
- 1 - 8 ounce skinless, boneless chicken breast
- 1 egg
- 1/2 cup milk
- 1/2 cup Italian breadcrumbs
- 1 diced roma tomato
- 1 T. minced onion
- 1 T. minced green onion
- 1 3x7 inch of thinly sliced proscuitto
- 1/4 cup shredded provel cheese
- 1/8 cup shre3dded asiago cheese
- Sauce:
- 5 T. butter
- 1/4 cup white wine
- 1 1/2 t. lemon juice
- 1 3x7 inch of thinly sliced proscuitto
- 1/4 cup sliced mushrooms
Crab Rangoon Dip
By cindygwest
Preheat oven to 400 degrees
- Mince:
- Note: Use canned lump crabmeat found near the seafood counter for this dip. Carefully fold it into the cream cheese mixture to keep the chunks large.
- 1/4 cup chopped scallions
- 2 T. each chopped fresh cilantro and ginger
- 1 t. sugar
- Add:
- 2 packages cream cheese, softened, (8 ounces each)
- 2 T. fresh lime juice
- Salt to taste
- Fold: 1 can lump crabmeat (6.5 ounce)