Cranberry Salsa

1 bag Fresh Cranberries, chopped
1/4 cup Cilantro, chopped
1/2 cup sugar
2 Jalapeno Peppers, seeded and chopped
1 Tablespoon Ginger Root, grated - (less if desired)
2 Tablespoons Lemon Juice
8 oz cream cheese

Mix all ingredients together

Serve over one 8 oz. block of cream cheese (softened) with crackers of your choice.
Marge Bowden

Basil Tomato Tart

Mandi Bagley

1 unbaked pie crust (I get one from the freezer section of the grocery store and let it thaw)
1-1/2 C. shredded mozzarella cheese
5 roma or 4 medium tomatoes
1 C. fresh basil leaves
4 cloves garlic
1/2 C. mayo
1/4 C. grated Parmesan cheese
1/8tsp. ground white pepper

Bake pie crust according to package directions, or about 7-10 minutes until light golden brown. Remove from oven and sprinkle bottom of crust w/1/2 C. of the mozzarella cheese. Cut tomatoes into wedges and drain on paper towels. Arrange wedges atop melted cheese in the crust. In a food processor or blender, combine basil and garlic and process until coarsely chopped. Sprinkle over tomatoes. In a medium mixing bowl combine remaining mozzarella cheese, mayo, and parmesan cheese and pepper. Spoon cheese mixture over basil and tomatoes, spreading evenly to cover the top. Bake in a 375 degree oven for 35-40 minutes or until top is golden and bubbly. If crust gets too brown, cover just the crust with strips of foil. Serve warm. If desired, sprinkle w/ basil leaves. Makes 8 appetizers or 4 main dish servings.

(*When I made the recipe for enrichment I didn’t have any fresh basil or white pepper. I substituted about a TBSP of dry basil for the fresh and black pepper for the white.)