Heinz's Fresh Salsa ( Elsie)

4 Roma tomatoes, diced
4 tomatillos, diced
1 onion, diced
2 jalapeno peppers, seeded and diced
juice of 1 lime
1 or 2 tsp sugar
1 tsp salt
pepper to taste
2 tsp ground cumin
fresh cilantro ( to taste)  chopped fine; may substitute parsley
Mix all ingredients and serve
Keeps about 2 days

This is just the best salsa ever.

Avocado Salsa (Suzanne)

1 ½ cups kernel corn
1 ½ cups olives (kalamata or black) - sliced
1 cup red pepper – chopped finely
½ cup red onion – chopped finely
3 cloves garlic – pressed/minced
¼ cup olive oil
¼ cup lemon juice – freshly squeezed
3 Tbsp apple cider vinegar
1 tsp dried oregano
½ tsp salt and pepper
3 avocados – diced
Blue or White Corn Tortilla chips

In preparing your veggies, try to keep all of them similar in size - and small so you can get lots on your chip.  Using a large glass bowl, mix all the ingredients together except the avocado and refrigerate overnight or for several hours. Add the avocados just before serving. Enjoy with a bowl of tortilla chips.

Hot Artichoke Dip (Hilda)

1           can Artichoke Hearts drained and finely chopped
1 1/2 c  low-fat shredded mozzarella cheese
1 c        low-fat mayonnaise
1/3 c     100% Grated Parmesan cheese
1           garlic clove - minced

In a bowl, stir together artichoke hearts, mozzarella cheese, mayonnaise, Parmesan, and garlic until well combined.
Spoon into a 4 cup oven-proof dish.  Bake at 350 degrees for 25 min. or until hot and bubbly.  Can be made early in the day and baked just before serving.
A nice hot dip to serve with crostini or pit crisps.

Red Onion and Mango Salsa (Kim)

Excellent with grilled fish (we've eaten it with Tuna and Kingfish)

1 ripe mango, diced
2 tbsp. chopped cilantro
1 small red onion, diced
1 tbsp. chopped jalapeno pepper
3 tbsp. lime juice (about 1 1/2 limes)
2 dashes Tabasco sauce
salt and fresh ground balck pepper to taste

Peach Salsa (Elsie)

3 peaches, peeled, pitted and diced
1/2 cup red onion.diced
1/4 cup fresh cilantro
1 tbsp lime juice
1 tbsp liquid honey
1 tsp rice vinegar
1/4 tsp salt
1/4 tsp pepper
Mix all ingredients

Fresh Salsa ( Elsie)

1 cup diced seeded tomatoes
1 cup diced peeled cucumber
1/3 cup diced red onion
1/4 cup chopped fresh cilantro ( may substitute parsley)
juice of 1 lime
salt and pepper to taste
Mix all ingredients

Mango Salsa (Elsie)

2 mangoes, peeled and cut into 1/2 inch cubes
1 jalapeno pepper, seeded and minced
1/2 cup finely diced sweet red pepper
1/2 cup finely diced cucumber
1/4 cup finely diced red onion
2 tbsp finely chopped fresh cilantro
2 tbsp lemon or lime juice
1/4 tsp ground cumin

In a bowl,gently stir together all ingredients. Serve immediately or cover and refrigerate for up to 6 hours.

Corn,Bean,Tomato Salsa (Elsie)

1 14oz can stewed tomatoes, drained and diced ( may use fresh tomatoes)
1 12oz can of corn, drained and rinsed
1 19oz can of dark red kidney beans, drained and rinsed
1 tbsp chopped chives
1 tbsp chopped parsley
3/4 tsp chili powder
1/2 tsp salt
Mix well and serve with scoops.

Texas Black Bean Caviar (Elsie)

2 cups canned black beans, drained & rinsed
3/4 cup chunky salsa
1/3 cup chopped yellow or orange peppers
1/3 cup chopped red or green peppers
2 tbsp chopped green onion
1 tbsp chopped fresh cilantro
1 tsp lime juice
1/2 tsp salt
Mix together and serve. Makes 3 cups.
Serve on belgian endive or with pita bread or nacho chips or as a fresh chutney with meat.

Grandma's Homemade Mustard (Dorothy)

She often mixed up a little of this mustard to eat with leftover meatballs

2 tsp. sugar
1 tsp. flour
1/2 tsp dry mustard powder

Blend dry ingredients together then add just enough boiling water to get the desired consistency.

Zucchini Relish (Erma)

2 large & 3 med zucchini
5 onions
4 green peppers
2 red peppers

Use food processor- steel blade- pulse on #4. Makes 2 lg mixing bowls full. Sprinkle with 2-3 tbsp pickling salt. Let stand overnight.
brine:
2 1/4 c sugar
3/4 tsp celery seed
1 1/2 Tbsp mustard seed
3 c pickling vinegar
1 1 /2 c water
3/4 Tbsp turmeric
Boil brine 5 min. Add drained zucchini mixture. Bring to a boil. Put int sterilized jars. Seal. Makes 7 pints & 13 half pints.

Cucumber Relish (Erma)

1 doz cucmubers (med size, not peeled)
3-4 onions, med size
1 red pepper
3 green peppers
Cut fine; sprinkle with pickling salt (2-3 tbsp) and let stand overnight.
brine:
1 1/2 c sugar
1/2 tsp celery seed
2 c pickling vinegar
1 c water
1 Tbsp mustard seed
1/2 tbsp turmeric
Boil for 5 min. Add drained cucumbers & bring to a boil. Put into jars & seal. Makes about 5 pints. (use smallest blade on grinder).

Erma's Salsa

5 c tomatoes, seeded, peeled & chopped
3/4 c chopped onion
3/3 c chopped green pepper
1/2 c chopped sweet red pepper
1 hot banana pepper, chopped
3 hot chili peppers, chopped (wear gloves)
1 lg clove garlic, chopped
5 1/2 oz tin tomato paste
1/2 c white vinegar
2 Tbsp sugar
1 1/2 Tbsp pickling salt
1 tsp paprika

Bring all of the above to a boil, then cook uncovered over med heat for 15 min. Add 2 Tbsp parsley + 1 tsp oregano. Cook 15 min or longer until liquid evaporates.
Makes approx 3 1/2 pints.

Caramel Apple Dip (Sandra)

1 brick cream cheese
1/2 c brown sugar
250 ml tub caramel dip (T.Marzetti's)
3 skor bars, chopped
apples

Blend cream cheese and brown sugar. Spread onto a pie plate. Spoon caramel sauce over top and sprinkle with chopped chocolate. Chill. Serve with cut up apples.