Appetizers and Soups

Fresh Tomato Salsa / Jenika V.

• 8-10 roma tomatoes, chopped
• ½ white onion, finely chopped
• ½ red onion, finely chopped
• 4 cloves garlic, diced
• ½ bunch fresh cilantro
• juice of 1 lime
• 1 Serrano chile, seeded and diced finely (optional)
• Dash salt
• Dash black pepper
• Dash garlic powder

1. Add all ingredients into a large bowl, mix.
2. Cover and refrigerate for one hour before serving…this makes a lot of salsa and is great for a party or big meal!

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Guacamole / Jenika V.

• 4-5 medium sized ripe avocados
• ¼ cup red onion, finely chopped
• 1 roma tomato, diced
• 1 Serrano Chile pepper, seeded and finely diced (optional…sometimes I’ll use just half)
• 2 cloves diced garlic
• Cilantro, a few stems, chopped
• ½ lime, juiced
• Dash salt
• Dash black pepper
• Dash garlic powder

1. Cut avocadoes and remove seed. Scoop avocado into bowl and mash well, first with a potato masher, and then with a fork.
2. Add onion, chile pepper, cilantro, chopped garlic, and lime juice; mix well. Add the remaining ingredients (tomatoes, salt, pepper, garlic powder) and mix once again. Serve with chips or anything you want…. like a quesadilla or yummy potato tacos.

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Pumpkin Bread / Amy S.

• 2 cups flour
• 2 tsp cinnamon
• 1 tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• 1 ½ cups sugar
• ¾ cup vegetable oil
• 3 eggs
• 1 tsp vanilla
• 3 cups pumpkin

1. Preheat oven to 325 degrees.
2. In a bowl, sift together first 5 ingredients.
3. In separate bowl, mix sugar, oil, eggs, and vanilla. Then mix in flour mixture.
4. Fold in pumpkin, and optional cup of chocolate chips.
5. Grease and flour a baking pan, pour in, and bake for 1 hour 15 minutes. Cool for 15 minutes.

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Silkey Beans / Mallory B.

(It's called Silkey beans because it is a recipe from really good family friends of ours, the Silkeys, who are gourmet cooks. It is always popular when we bring this dish and one of my personal favorites.)

• 1 Jim Bean Sausage (Regular)
• 2 Cans B&B Beans
• 1 Purple onion
• 1 Tablespoon Dijon mustard
• 1 Tablespoon Thyme
• 1/3 box brown sugar

1. Brown the meat. Put the onions and spice in next. Cook a little longer.
2. Add the beans, mustard and brown sugar. Serves a crew of 8-10.

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Spiced Nuts / Patti B.

• 2 cups pecan halves (or other nuts)
• 2 Tsp butter, softened
• 1 Tsp sugar
• 1/2t ground cinnamon
• 1/2t chili powder- any spice handy to enhance the flavor, but I use Japanese Assorted Chili Pepper
• 1/8t salt

1. Combine sugar and spices.
2. Toss pecans in softened butter.
3. Sprinkle sugar/spices over pecans, tossing to coat.
4. Spread pecans on a baking sheet (cover w/ foil for easy cleaning).
5. Bake at 325F for 15 minutes, stirring occasionally. Cool before packing.

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Spinach and Bacon Clam Chowder / Nancy M.

You can do this with your own clam chowder recipe, or you can follow these easier instructions:

• 2 potatoes
• 20oz canned potato soup
• 1 can chopped clams
• 3-4 strips crispy bacon, crumbled
• 2 cloves garlic, minced
• 1/3 yellow onion, diced
• 6oz frozen chopped spinach

1. Chop potatoes into ½ in. cubes and boil until soft. Drain. Add soup, clams and crumbled bacon.
2. Sautee and add garlic and onions Defrost and drain spinach.
3. Combine all over medium high heat until thoroughly warmed.

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Minestrone Soup / Nancy M.

• 3-4 cans chicken or vegetable broth
• 1 can kidney beans
• 1 can stewed tomatoes
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup carrots, chopped
• 1 zucchini, in ¼ in. slices
• 6 mushrooms, cut into quarters
• 8 oz pasta

1. Drain and rinse kidney beans, adding half to chicken broth. Mash remaining beans and stir into broth with stewed tomatoes (including liquid). Add garlic, onion, and carrots.
2. Simmer over medium high heat until carrots are nearly done. Add zucchini, mushrooms and pasta. When pasta is fully cooked, serve.

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