Miscellaneous

Texas Caviar

2 (15.5 ounce) cans black-eyed peas, rinsed and drained
1 (10-ounce) can diced tomato and green chilies
1 (15.5 ounce) can corn, drained
1 small green bell pepper, diced
1/2 purple onion, diced
3/4 cup zesty Italian salad dressing
1 tablespoon fresh lime juice
1/4 teaspoon salt

Stir together all ingredients.  Chill, if desired.  Serve with corn chips.  Prep:  20 minutes.

 

Sweet Slaw

3 cups shredded cabbage
1 cup pineapple chunks
1 cup diced apples
1 cup mini-marshmallows
1/2 cup chopped celery
1/2 cup mayonnaise

Combine all ingredients in large bowl.  Mix well.  Refrigerate until cold.  6 servings

 

Pumpkin Bread

3 cups flour
3 cups sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon baking soda
4 eggs
2 cups pumpkin
2/3 cups water
2/3 cups vegetable oil
1 teaspoon vanilla extract
1 cup chopped walnuts

Mix the flour, sugar, salt, cinnamon, allspice, baking powder and baking soda together.  Beat the eggs, pumpkin, water, oil and vanilla in a mixing bowl until smooth.  Add the flour mixture and walnuts and mix well.  Spoon into 3 greased 5x8-inch loaf pans.  Bake at 350 degrees for 1 hour or until the loaves rest.

 

Zesty Salsa

10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded long green peppers (about 2 pounds)
5 cups chopped onion (about 1 1/2 pounds)
2 1/2 cups chopped and seeded hot peppers (about 1 pound)
3 cloves garlic, minced
2 tablespoons cilantro, minced
3 teaspoons salt
1 1/4 cups cider vinegar
1 teaspoon hot pepper sauce (optional)

Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired.  Bring mixture to a boil.  Reduce heat and simmer 10 minutes.  Ladle hot salsa into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.

NOTE:  When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

 

Spicy Tomato Salsa

6 pounds tomatoes (about 12 large)
9 dried hot chili peppers
3 cups diced red onions
1 1/2 cups chopped cilantro, tightly packed
15 cloves garlic, minced
6 jalapeno peppers, seeded and diced
1 tablespoon salt
3/4 teaspoon dried red chili flakes
3/4 cups red wine vinegar

Wash tomatoes; drain.  Peel, seed and dice tomatoes into 1/4-inch pieces.  Remove seeds from diced chili peppers; place chili peppers in a small bowl.  Pour boiling water over chili peppers just to cover.  Secure plastic wrap over bowl and allow to steep for 15 minutes.  Drain half the water.  Puree chili peppers and remaining water in a food processor or blender for 1 minute or until smooth.  Combine all ingredients in a large saucepot.  Bring to a boil.  Reduce heat and simmer 10 minutes or until mixture thickens.  Ladle hot salsa into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 15 mintues in a boiling water canner.

 

Whipping Cream Biscuits

4 cups self-rising flour
2 cups whipping cream
1/2 cup butter or margarine, melted

Mix whipping cream with flour, stirring just until dry ingredients is moistened.  Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times.  Roll or pat dough to 1/2 to 3/4 inch thickness.

Cut and place on lightly greased baking sheet.  Brush with melted butter.  Bake at 475 degrees for 8-10 minutes.  Makes 2 dozen.

 

Cini-Minis

1 package Crescent Rolls
2 tablespoons sugar
1 tablespoon cinnamon
1/4 cup melted butter
1 cup confectioner sugar
1-2 tablespoons milk

Open crescent rolls.  Seperate dough into 4 rectangles.  Pitch together diagonal seams.  Lightly brush with melted butter.  Mix cinnamon and sugar; sprinkle cinnamon and sugar on dough rectangles.  Roll dough from short end into log.  Pinch seams together.  Cut log crosswise into 5 1-inch pieces.

Arrange pieces from center in a circle, touching each other.  Bake at 375 degrees for 20 minutes.  Add milk to confectioner sugar to make glaze.  Pour over cini-mini's and bake.

 

Cheesy Black-Eyed Pea Dip

1 small onion, finely chopped
2 cloves garlice, minced
1 (16-ounce) loaf process cheese spread, cubed
2 jalapenos, seeded and chopped
1 (10-ounce) can tomato with chilies drained
2 (15.8 ounce) cans black-eyed peas, drained

Saute onion and garlic in margarine.  Add cheese and stir until melts.  Add peppers, tomatoes, and black-eyed peas.  Heat thoroughly.  Serve with tortilla chips.

 

Garden Pepper Salsa

4 tomatoes, chopped
1 red pepper, chopped
1 green bell pepper, chopped
1/2 yellow onion, chopped
1 oz. fresh cilantro, chopped
1 hot pepper (cherry, jalaneno, chipotle), chopped
Juice of 2 limes
Juice of 1 lemon
1/2 teaspoon cumin
1/2 tablespoon chopped garlic
1 tablespoon extra virgin olive oil
salt to taste

Combine the tomatoes, sweet peppers, and onion in a large bowl and mix well.  Add the cilantro, hot pepper, lime juice, lemon juice, cumin chili powder, garlic and olive oil and mix well.  Season with salt to taste.  Chill, covered, until ready to serve.

 

Mango Salsa

1 medium mango, peeled and chopped
1/2 cup seeded plum or roma tomatoes
1/2 cup chopped red onion
1/2 cup chopped peeled cucumber
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon pure olive oil
1 tablespoon red wine or cider vinegar
1 teaspoon ground cumin

Combine all salsa ingredients; cover and refriegerate until serving. Great with grilled pork, chicken or fish.  Serve 4.

 

Cucumbers, Corn and Bean Salsa

2-3 large cucumbers
2 tomatoes
1 yellow bell pepper
1 small red onion
1/4 cup chopped fresh cilantro
1/2 cup black beans
1/2 cup fresh whole kernal corn, cooked
1 oz. package dry ranch dressing mix
1/8 cup cider vinegar
1/8 teaspoon sugar

Directions:  Wash all vegetables.  Finely chop cucumbers, tomatoes, pepper, and onion.  Combine in a large mixing bowl with chopped cilantro.  Drain and rinse beans, and add to chopped vegetables.  Add corn.  If using canned corn instead of fresh, drain off liquid prior to adding to vegetables.

In a small bowl, mix together ranch dressing packet, vinegar and sugar.  Pour dressing over vegetables and mix well.  Serve immediately or refrigerate until chilled.

 

Mystery Pirate Ships

6 hard cooked eggs
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1 package (2.5 oz.) lean smoked, chopped, pressed, cooked ham slices
12 green olives, optional

Cut eggs in half lengthwise to make oval boat shapes.  Place yolks in 1-quart plastic food storage bag. Set egg white boats aside.  Add mayonnaise, relish and mustard to bag.  Push out most of air and close bag with zipper seal or twist tie.  Press and roll bag until yolks are mashed and well blended with other ingredients.

Push yolk mixture toward 1 bottom corner of bag.  With scissors, cut off tiny bit of corner.  Holding cut corner over empty egg, squeeze bag from top to fill yolk mixture forms small pile on top of whites.  Fill rest of egg white boats, 1 by 1, with rest of yolk mixture.

Place each filled boat on 1 slice of the ham.  Turn 2 opposite corners up over yolk mixture and gently press.  To make flags, stick toothpicks topped with olives into boats, if you like.

 

Basil Pesto

1 1/2 cups packed fresh basil leaves
1 large garlic clove
2 tablespoons walnuts, almonds or pine nuts
6 tablespoons packed chopped fresh parsley
2 tablespoons grated Parmesan Cheese
2 tablespoons olive oil
2 tablespoons butter, melted
1/4 teaspoon salt

Process the basil, garlic, walnuts, parsley, parmesan cheese, olive oil, butter and salt in a food processor fitted with the knife blade until smooth.  Stove, covered, in an airtight container in the refriferator.

 

Tomato Pesto Tart

1 refrigerator pastry
2 cups (8 ounces) shredded mozzarella cheese
5 plum tomatoes, sliced
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons basil pesto (above)
1/2 teaspoon pepper
3 tablespoons chopped fresh basil

Unfold the pastry on a lightly greased pizza pan.  Roll into a 12-inch circle.  Brush the outer edge with water.  Fold the edge up and crimp.  Prick the bottom with a fork.  Bake at 425 degrees for 8 to 10 minutes.  Remove from the oven.  Reduce the oven temperature to 375 degrees.

Sprinkle the crust with half the mozzarella cheese.  Let stand for 15 minutes to cool.  Arrange the tomatoes over the mozzarella cheese.  Combine the remaining mozzarella cheese, mayonnaise, parmesan cheese, 2 tablespoons basil pesto and pepper in a bowl and mix well.  Spread over the tomato slices. Bake for 20 to 25 minutes. Remove from the oven.  Sprinkle with the basil.

 

Watermelon Salsa

2 cups chopped fresh watermelon
1 cup chopped Roma tomatoes
1 cucumber, peeled and chopped
1/2 cup chopped sweet onion
1/2 cup chopped mint leaves
1/2 cup red wine vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the watermelon, tomatoes, cucumber, onion and mint in a large bowl.  Combine the vinegar, sugar, salt and pepper in a small jar with a lid.  Seal the jar and shake until the sugar is dissolved.  Pour over the watermelon mixture.  Marinate for 30 minutes.  Serve over fresh salad greens.

 

Parmesan Herb Mix

1/4 cup grated Parmesan/Roman Cheese
2 tablespoons dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons sugar
1/2 teaspoon dried oregano leaves
1/2 teaspoon basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon coarse pepper
1/2 teaspoon garlic powder

Place ingredients in small bowl and blend with whisk.  Divide equally between 2 suitable mix containers.  If keeping for yourself, leave mix in one container.  This mix keeps for 60 days.

 

Cheesy Black-Eyed Pea Dip

1 small onion, finely chopped
2 cloves garlic, minced
1 (16-ounce) loaf process cheese spread, cubed
2 jalapenos, seeded and chopped
1 (10-ounce) can tomato with chilies drained
2 (15.8 ounce) cans black-eyed peas, drained

Saute onion and garlic in margarine.  Add cheese and stir until melts.  Add peppers, tomatoes, and black-eyed peas.  Heat thoroughly.  Serve with tortilla chips.

 

Strawberry Salsa

6 tablespoon olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1 pint fresh strawberries, coarsley chopped
8 green onions, chopped
2 pints cheer tomatoes, chopped
1/2 cup chopped fresh cilantro

Whisk the olive oil, vinegar and salt in a large bowl.  Add the strawberries, green onions, tomatoes and cilantro and toss to coat.  Chill, covered, for 1 hour or longer.  Serve with tortilla chips.

 

Okra, Corn and Tomato Side Dish

1 1/2 cups of sliced okra
4-5 ears of corn
3 large tomatoes
1 tablespoon sugar
1/4 cup of tub margarine
1 teaspoon salt

Cut okra in 1/2" sections.  Dice tomatoes and remove corn from cobs with sharp knife.

Melt margarine in a medium skillet.  Add the rest of the ingredients.

Bring to a boi and reduce heat to low.  Cook until vegetables are tender and most liquid is cooked away.  Stir occasionally to prevent sticking.

 

Summer Peach and Green Tomato Chutney

10 ripe peaches - diced
7 green tomatoes - diced
pinch of clove, nutmeg, cinnamon
brown sugar
1 lemon
1 orange
1 lime
1/2 cup honey
1 cup toasted chopped pecans
chopped parsley and tarragon (fresh)

Marinate peaches and tomatoes gently with spices until tender.  Cool.  Gently toss in a bowl with herbs, honey, pecans, juice of lemon, lime and orange.  Season with kosher salt and fresh ground black pepper.

Serve with fish, pork or chicken.

 

Tomato and Chipotle Salsa

8 tomatoes, chopped
2 red bell peppers, chopped
2 green bell peppers, chopped
1 onion, chopped
2 ounces fresh cilantro, chopped
3 chipotle chili peppers, chopped
juice of 4 limes
juice of 1 lemon
1 teaspoon cumin
1 teaspoon red chili powder
1 tablespoon chopped garlic
2 tablespoons extra virgin olive oil
salt to taste

Combine the tomatoes, bell peppers, and onion in a large bowl and mix well.  Add the cilantro, chipotle chilies, lime juice, lemon juice, cumin, chili powder, garlic and olive oil and mix well.  Season with salt to taste.  Chill, covered, until ready to serve.  Serve with chips or quesadillas.

 

Apple Dip

1 (8-ounce) package 1/3 less fat cream cheese
1 cup SPLENDA no calorie sweetener, granulated
1/4 cup SPLENDA brown sugar blend
1 teaspoon vanilla
4 sliced apples

1.  Combine all ingredients, except apples, in a large bowl, mixing with a hand mixer until smooth.  Serve immediately or chill, covered, in the refrigerator until ready to serve.

2.  Use sliced apples for dipping.

 

Sweet 'n Simple 'Powdered Sugar 'Glaze

1 1/2 cups SPLENDA no calorie sweetener, granulated
1/4 cup corn starch
5 teaspoons water

1.  Place SPLENDA granulated sweetener and cornstarch in blender jar.  Cover and blend until SPLENDA granulated sweetener is a very fine powder.  Pour into a small bowl.  Add water and stir well.  This recipe makes a thick glaze.  Add more water for a thinner glaze.

 

Pumpkin Seed Muffins

1 3/4 cups all purpose flour
1/2 cup sugar
1/4 cup toasted pumpkin seeds, chopped
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
1/2 cup cooked, mashed pumpkin
1/3 cup oil
1 egg, well beaten

In large bowl, combine the flour, sugar, pumpkin seeds, baking powder, cinnamon and salt.  In small bowl, combine remaining ingredients and stir into dry ingredients just until moistened.  (Batter should be lumpy).  Spoon batter evenly into greased muffin cups.  Bake at 400 degrees F for 20-25 minutes or until the tops of the muffins spring bake when lightly touched.  Remove and serve warm.

 

Cool Cat Hot Chocolate Mix

10 1/2 cups non-fat dry milk
1 1/2 cups powdered sugar
1 (6 oz.) container dry dairy creamer (like Creamora)
1 (16 oz.) container instant chocolate milk mix (like Nestles)

Combine ingredients in a large bowl or pot.  Measure out into packages that can be tightly closed.  The mix will keep up to one year.

Recipe to include with gift:  Use 1/4 cup of mix per 1 cup of hot water.

 

Tortilla Pizza

1 6-inch tortilla
2 tablespoons pizza sauce
2 tablespoons shredded, low-fat cheddar cheese
1 tablespoon crushed pineapple
1 tablespoon chopped green pepper
1 tablespoon chopped onion

1.  Place tortilla on paper towel or microwave safe paper plate.

2.  Spread pizza sauce on tortilla.

3.  Add toppings.

4.  Microwave on High for one minute.

 

Breakfast Casserole

6 slices of white or whole wheat bread, no crust
1/2 stick of margarine
1 1/2 cups processed cheese, shredded
5 eggs, beaten well
2 cups skim milk or 1 cup non-fat dry milk mixed with 2 cups water
1 pound sausage

1.  Cook sausage until well done and drain.

2.  Melt margarine in 9x13 - inch baking dish.

3.  Tear bread in pieces and sprinkle over margarine.

4.  Sprinkle sausage over bread crumbs.

5.  Sprinkle cheese over sausage.

6.  Beat eggs, then add skim milk.  Pour over cheese.

7.  Cover and chill 8 hours or overnight.

8.  Bake at 350 degrees for 45-50 minutes.

 

Peach Freezer Jam

2 pounds peaches (about 8)
1 cup unsweetened apple juice
1/2 cup no calorie sweetener
1 package (1.75 ounce) package no sugar needed pectin

1.  Wash peaches.  To peel, put a few peaches at a time in boiling water for 30 seconds.  Remove from water.  Peel will easily slip off.

2.  Remove seed and dice peaches into small pieces.

3.  In bowl, mix first three ingredients.  Let stand 10 minutes.

4.  In small saucepan stir together 1 cup water and pectin. Boil one minute over medium-high heat, stir constantly.

5.  Pour pectin mixture into a large bowl.  Slowly add fruit.  Continue to stir for three minutes.

6.  Ladle jam into freezer containers.  Put jam in refrigerator 24 hours until set.  Store in freezer for up to 1 year or refrigerator for up to 3 weeks.

 

Cinnamon Oat Pancake Mix

4 cups quick-cooking oats
2 cups self-rising flour combined with 2 cups plain whole wheat flour
1 cup nonfat dry milk
2 tablespoons ground cinnamon
3 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon cream of tarter

Combine all ingredients in a large bowl; stir well.  Store in airtight container in refrigerator.  Give with the recipe for pancakes. 

To Serve:
In a mixing bowl, beat 2 eggs.  Graduallly beat in 1/3 cup vegetable oil.  Alternately beat in 2 cups of pancake mix and 1 cup of water.  Heat a lightly greased skillet over medium-high heat.  Pour a heaping spoonful of batter onto hot skillet.  Cook pancakes until bubbles appear on surface and begin to break (about 2 to 3 minutes).  Turn and cook 2 to 3 minutes or until golden brown. 

 

Cajun Corn Bread Seasoning Mix

1/4 cup paprika
2 tablespoons drived thyme leaves
1 tablespoon dried oregano leaves
1 tablespoon onion powder
2 teaspoons cayenne pepper
2 teaspoons garlic powder
3/4 teaspoons pepper
1 teaspoon sugar

Place ingredients in small bowl; blend with whisk.  Put into a baby food jar or spice jar.  Label this "Cajun Corn Bread Seasoning".  Give these instructions:  "Cajun Corn Bread Seasoning Mix".  Add 1 to 1 1/2 tablespoons seasoning to a small batch of corn bread.

 

Mixed Fruit Ball

2 (8 ounce) packages cream cheese, softened
1/4 lb. cheddar cheese, shredded
1 teaspoon coriander
1/4 cup raisins, diced
1/4 cup dried apricots, diced
1/4 cup dried dates, diced
1/4 cup dried prunes, diced
1 cup chopped pecans

Mix cream cheese, cheddar cheese and coriander until well blended.  Add dried fruits and gently stir.  Shape into a ball and roll in pecans.  Refrigerate overnight.

Note:  It is less expensive to buy one bag of mixed fruit instead of three individual bags.  In fact, I think it makes it better to include a variety of fruit.

 

Honey Cheese Ball

2 cups (8 ounce) shredded sharpe cheddar cheese
1 cup (4 ounce) shredded mild cheddar cheese
1 (3 ounce) package cream cheese, softened
3 tablespoons honey
2 tablespoons Dijon-style mustard
2/3 cup sliced almonds, toasted and chopped

Process cheddar cheese, cream cheese, honey and mustard in a food processor until well blended.  Shape into a ball and roll in chopped almonds.  Wrap in plastic wrap and chill overnight to let flavors blend.  Serve at room temperature with crackers.

 

Chili-Cilantro Marinade

2/3 cup prepared Italian dressing
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon chili powder

Combine all ingredients in small bowl.

 

Cowboy BBQ Marinade & Sauce

1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper

1.  Combine all ingredients in small saucepan, stirring until sugar is dissolved.  Remove 1 cup to use as marinade.

2.  Bring remaining mixture to a boil.  Reduce heat; simmer 10 to 15 minutes or until desired sauce consistency is reached, stirring occasionally.

 

Sesame-Soy Marinade

1/4 cup soy sauce
1/4 cup finely chopped green onions
2 tablespoons water
2 tablespoons packed brown sugar
1 1/2 tablespoons dark sesame oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/4 teaspoon pepper

Combine all ingredients in small bowl; stir until sugar is dissolved.

 

Hot Brown Sandwich

1/3 cup butter (melted)
1 medium onion (chopped)
1/3 cup flour
3 cups hot milk
1/2 teaspoon crushed red pepper
2 eggs
1/4 pound processed cheese (chunks)
1 tablespoon butter
4 strips of bacon
Sliced chicken or turkey
Parmesan cheese
4 pieces of toast

Melt butter, add onion and cook until tender.  Add flour and blend to make smooth.  Add milk, salt and crushed red pepper.  Stir in 2 eggs well beaten, beaten, processed cheese and additional tablespoon butter.  Cook until almost boiling.  DO NOT BOIL. Remove from heat.

Arrange toast, lay chicken or turkey over it, cover with sauce, then add bacon, Parmesan cheese and paprika.  Place under broiler until sauce begins to bubble.  Serve at once.  Makes four servings.

 

Country Ham Quiche

3 eggs
1/2 cup Bisquick
1/2 cup melted butter
1 1/2 cup milk
1/4 teaspoon salt
dash of pepper
1 cup grated swiss cheese
1/2 cup Country Ham cubes
Mushrooms

Place eggs, Bisquick, butter, milk, salt and pepper in blender a small amount at a time and blend.  Pour into greased 9-inch pie shell.  Sprinkle in the cheese, Country Ham cubes and mushrooms and press into custard mixture with back of tablespoon.  Bake at 350 degrees for 45 minutes.  Allow to set 10 minutes before cutting and serving.

 

Pickled Jalapeno Peppers

Jalapeno peppers (about 1 pound)
1 cup vinegar
1/4 cup water
1 teaspoon salt
1 teaspoon mixed pickling spices

CAUTION:  Always wear gloves or coat hands with fat when working with hot peppers.  they can cause burns.

Wash peppers and pack tightly into hot jars, leaving 1/2-inch headspace.  Combine vinegar, water, salt, and pickling spice; heat to boiling.  Pour boiling hot liquid over peppers to 1/2 inch from jar top.  Remove air bubbles.  Wipe jar rims.  Adjust lids.  Process 10 minutes in a boiling water bath.

 

Sauerkraut

25 pounds cabbage
3/4 cup canning salt

For the best sauerkraut, use firm heads of fresh cabbage.  Shred cabbage and start kraut between 24 and 48 hours after harvest.

Work with about 5 pounds of cabbage at a time.  Discard outer leaves.  Rinse cabbage heads under cold running water and drain.  Cut heads in quarters and remove cores.  Shred or slice to a thickness of a 25-cent coin.  Put cabbage in a suitable fermentation container.  Add 3 tablespoons of salt.  Mix thoroughly, using clean hands.  Pack firmly until the salt draws juice from cabbage.

Repeat shredding, salting and packing until all cabbage is in the container.  Be sure the container is deep enough so that it's rim is at least 4 or 5 inches above the cabbage.  If juice does not cover cabbage, add boiled and cooled brine (1 1/2 tablespoons of salt per quart of water).  Weight down the cabbage.  Cover container with a clean bath towel.

Store at 70 degree F for fermenting.  At temperatures between 70 degrees F to 75 degrees F, kraut will be fully fermented in about 3 to 4 weeks; at 60 degrees F to 65 degrees F fermentation may take 5 to 6 weeks.  At temperatures lower than 60 degrees F, kraut may not ferment.  Above 75 degrees F, kraut may become soft.  If you weight the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases).  If you use jars as weights you will have to check the kraut 2 to 3 times each week and remove scum if it forms.  Fully fermented kraut may be tightly covered in refrigerator for several months or it may be canned as follows:

Hot Pack - Bring kraut and liquid slowly to a boil in a large pot, stirring frequently.  Remove from heat and fill jars rather firmly with kraut and liquid, leaving 1/2-inch headspace.  Wipe jar rims.  Adjust lids.  Process 10 minutes for pints; 15 minutes for quarts in a boiling water bath.

Raw Pack - Fill jars firmly with kraut and liquid, leaving 1/2-inch headspace.  Wipe jar rims.  Adjust lids.  Process pints for 20 minutes; quarts for 25 minutes in a boiling water bath.

 

Parmesan Herb Dip

1 cup sour cream
1 cup mayonnaise
1 container Parmesan Herb Mix (3 tablespoons)

1.  Blend sour cream and mayo in medium bowl.

2.  Add Parmesan Herb Mix and blend well.  Refrigerate.

Serve with chips or raw vegetables.  Much better if made 8 hours ahead or the day before.

*Can use fat free sour cream and mayo.

 

Strawberry Lemonade

2 pints frsh strawberries
1 cup sugar
3 cups water
1 1/2 cups lemon juice

Place strawberries in container of food processor or blender; process until smooth.  Combine sugar and water in a saucepan; cook over medium heat until sugar is dissolved.  Combine sugar mixture, strawberries, and lemon juice; mix well.  Chill; serve over ice.  Garnish with a fresh whole strawberry if desired.

 

Tortilla Bake

12 small or 4 large tortillas, torn into bite size pieces
2 cans (15 oz. each) chili beans, undrained
1 1/2 cups salsa
1 1/2 cups shredded cheese
3 tablespoons diced onions (fresh)

1.  Wash hands.
2.  Heat oven to 400 degrees F.  Grease 2-quart casserole with cooking spray.
3.  Place half of the tortilla pieces in casserole.  Top with one can of beans.  Repeat layers.  Pour salsa on top of beans.  Sprinkle with cheese and onions.
4.  Bake, uncovered about 20 minutes or until bubbly around edges.