Salsa

Coarsely chop:
1/2 bushel tomatoes
6 onions
3 green peppers
10 jalapeno peppers

Add:
1/4 cup salt
1 tablespoon sugar
1/4 cup lemon juice

Boil down until thick. Can be put in oven at 225 degrees overnight to cook down. When thick enough, put in sterile jars and seal. (Adjust ingredients and seasoning to taste.)

Chili Sauce

Grind:
25 large tomatoes
6 large onions
4 red peppers
2 green peppers

Add:
3 tablespoons salt
4 cups white sugar
1 cup brown sugar
4 cups white vinegar

Tie in a cheesecloth bag:
2 tablespoons whole cloves
2 tablespoons allspice

Put bag with all ingredients, cook unil thick, stirring to prevent sticking. When thick, add 1 quart catsup and 1 small can tomato paste. Bring to a boil and bottle.

Spaghetti Sauce

2 quart jars tomatoes*
2 6 ounce cans tomato paste
1/2 to 1 pound ground beef, browned
1 tablespoon sugar
3 tablespoons dried onions
3 tablespoons vegetable oil
1 bay leaf
1/2 tablespoon salt
1/2 tablespoon Italian Seasoning
1/2 tablespoon oregano
1/2 tablespoon basil
1/8 teaspoon garlic powder
1/2 teaspoon pepper

Put all ingredients in a big pot. Heat and simmer for about 2 hours, or less for a fresher tomato taste. I usually double or triple the recipe then freeze it!

*Home-bottled tomatoes taste the best, buy you can also substitute 4 or 5 cans (14.5 ounce each) of diced/whole tomatoes-you will probably want to blend some or all of the tomatoes, depending on how chunky you like the sauce.

Twinkie Surprise Cupcakes

makes 36 cupcakes

1 box Yellow cake mix
1 cup pureed Summer Yellow Squash
1/2 cup water
2 tablespoons vegetable oil
3 Large Oakdell Eggs (or 4 tablespoons Honeyville Powdered Eggs + 1/2 cup water)
3/4 cup Meadow Gold Sour Cream
2 cup Lemon Grove Red Raspberry Jam
1 container of Vanilla Frosting (optional)

1. Preheat oven to 350 degrees. Line cupcake trays with cupcake liners.
2. In a large bowl, mix the cake mix, summer yellow squash puree, water, oil, eggs and sour cream. Beat until smooth, 1-2 minutes
3. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until cups are 2/3 filled.
4. Bake until tops of the cupcakes are golden and spring back to the touch, about 20-25 minutes. Turn the cupcakes onto wire rack to cool. Once they are cooled, frost with vanilla frosting, if desired.

Thanks for considering it! It really is amazing!

Zucchini Bread

3 eggs
2 1/2 cups sugar
1 tablespoon vanilla
1/3 cup margarine, melted (plus more on top)
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
4 cups shredded zucchini
3 cups flour

Preheat over to 350 degrees. Beat eggs until fluffy. Add sugar, vanilla, margarine, cinnamon, salt, baking soda and baking powder. Mix. Add zucchini. Mix. Add flour. Mix. Pour into jelly roll pan. bake for 35 minutes. Spread margarine over the top while still hot. Cool and serve.

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.)

Massaman Potato Curry

2 tablespoons oil 3 pounds cubed chicken 1 large chopped onion 2 cups cubed potato 2 carrots, peeled & chopped 2/3 cup Massaman Curry Paste 1 can chicken stock 4 cups coconut milk 1 cup cashews 1 teaspoon ground cinnamon 1/3 cup palm sugar 1/4 cup Thai fish sauce 1 tablespoons tamarind paste Freshly squeezed juice of 1 lime Heat the oil in a large heavy Dutch oven over medium high heat. Add the chicken and onion and sauté until the onion is translucent and the chicken lightly browned. Add the potato, carrots and curry paste and sauté for a minute. Add the stock and bring to a boil. Boil for five minutes. Add the coconut milk, cinnamon, cashews, palm sugar, fish sauce, tamarind paste, and lime juice. Simmer for ten minutes. Serve immediately, or cool to room temperature and refrigerate for up to 36 hours. Reheat by gently simmering for 10-15 minutes before serving. Makes 8 servings. Preparation Time: 5 minutes Cooking Time: 25 minutes Total Time: 30 minutes