Cranberry Sauce

Easy to make and once tasted you won't ever go back to canned sauce.

Heat to boiling:
1 cup water
1 cup sugar

Add:
1 bag rinsed fresh or frozen whole cranberries.

Return to a boil then turn heat down to low and simmer for 10 minutes.
Let cool. Sauce will thicken as it cools. Serve warm or cold with turkey and rolls.

Variation: Add 1-2 Tbsp seedless raspberry jam to sauce.

Ex-Boyfriend Salsa

You might want to double this recipe.

1 small handful cilantro

¼ red pepper

½ green (bell) pepper

½ medium white onion

3 Tbsp. white vinegar

1 Tbsp. lime juice

1 Tbsp. sugar

1/8 tsp. salt

4-6 fresh tomatoes

Dice cilantro in food processor. Add remaining ingredients, and dice.

Chevy's Salsa

 

This yummy recipe comes from a restaurant cloning web site (see bottom of New Favorites page). It's very nearly addictive. The liquid smoke flavor is the secret--but careful not to overdo it.

 

6 medium tomatoes

10 jalapeños (red chipotle is best)

¼ of a medium Spanish onion

2 cloves garlic

2 Tbsp. white vinegar

2 tsp. salt

2 Tbsp. fresh cilantro

1 ½ tsp. mesquite flavored liquid smoke

 

Preheat your barbecue grill to high temperature. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapeños. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapeños onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes approximately 2 cups.

Dad's Delicious Chunky Salsa

1 large clove garlic

2-6 jalapeños, seeds removed

4 small tomatillos (about ½ cup)

1 medium white onion finely diced (about ½ cup)

½ green Italian pepper, finely diced

¼ cup pepperocini

2 tablespoons coarsely chopped parsley

2 tablespoons coarsely chopped cilantro

Juice of 1 lime (about 2 tablespoons)

½ teaspoon salt

In a food processor, finely chop garlic and jalapeños peppers. Add tomatillos and chop again. Remove mixture and combine it with the remaining ingredients. The salsa can be served immediately but the flavour will blend better if it's chilled for several hours or overnight. For salsa with more bite add more jalapeños, some cumin or a dash of vinegar. Makes about 3 ½ cups.

Hot Artichoke Dip

1 cup mayonnaise
1-14 oz can artichoke hearts, drained and chopped
1 cup Parmesan cheese, grated
1 clove garlic, minced

Mix all ingredients. Spoon into a 9" pie plate or quiche dish.
Bake at 350 degrees for 20-25 minutes until lightly brown.
Bake uncovered. Serve with chips and vegetables.

Vidalia Onion Dip

2 large Vidalia or sweet onions, chopped
1 cup mayo
2- 8 oz pkgs. cream cheese

Mix all together. Bake at 350 for 45 minutes or until the edges bubble and top is starting to brown. Fritos are great with this dip.

Grandma Anna's Spinach Dip

1 pkg frozen spinach
1 cup sour cream
1 cup mayo (scant)
1 pkg leek soup mix (Knorr)
1 bunch green onions, chopped
1 can water chestnuts, chopped
1 round French bread loaf


Thaw and drain and mix all ingredients. Cut top off round bread, clean out inside and cut up pieces of bread to dip into dip. Fill French bread with dip and enjoy! Serve with more French bread, crackers or vegetables.