Author: mark_user

  • Mark’s Homemade Salsa

    Mark’s Homemade Salsa

    Mark’s Homemade Salsa – By Mark S.

    8-10 lbs. tomatoes
    1/2 tsp black pepper
    2 tsp salt
    1 cup green pepper
    1 medium onion
    5 cloves garlic
    4 Jalapeno’s (no seeds) (optional) OR
    1 Tbsp. chipotle pepper powder + 4oz Can Green Chilies OR
    1 Tbsp. red pepper flakes (optional) + 4oz Can Green Chilies OR
    1/4 cup cilantro (optional)
    1/4 cup cider (2 limes – juiced)
    2 tsp cumin

    Finely chop onion and garlic and brown in pan till onion is transparent. Add to pot. Finely chop all other ingredients, and add to pot. simmer on low heat to 2-3 hrs. stir occasionally.

    Transfer to blender and blend on “sauce” setting for 5-10 seconds. ladle into 1 pint containers and place in freezer. Makes about 4 pints.

    NOTE: In winter time, I use these pre-filled containers for my crock pot chili

  • Quick Salsa

    Quick Salsa

    By: Mark S.

    1 can pealed tomatoes
    8 oz can tomato sauce
    1 small onion
    1 small green pepper
    4 small green chilies (or 1 4oz can)

    Place all ingredients in blender for 5 seconds.

    Makes 1 pint.

  • Spinach & Artichoke Dip

    Spinach & Artichoke Dip

    By: Bonnie R.

    2 jars (6.5 oz) marinated artichoke heartrs, drained, chopped
    1 package (10oz) frozen, chopped spinach, thawed and drained
    1/2 cup sour cream
    1/2 cup mayo
    3/4 cup (3 oz) grated fresh parmesan cheese
    1 garlic clove

    Preheat oven 375. Combine, Combine all ingredients and mix well. Bake 20-25 minutes or until heated through.

    Alternative, Place in crock pot, mix well. Cook on high for 1 hour.

  • Stuffed Mushrooms

    Stuffed Mushrooms

    By: Betty Crocker

    24 large fresh mushroom 1 1/2″ diameter
    1/4 cup sliced green onions
    1 clove garlic, minced
    1/4 cup butter
    2/3 cup fine dry bread crumbs
    1/2 cup shredded chedder or blue cheese(2 oz)

    Rinse, drain, and remove stems from mushrooms. Chop stems to make 1 cup. In sauce pan, cook the chopped stems, green onions, garlic, butter until tender. Stir in bread crumbs and cheese. Spoon mixture into mushroom heads. Place on baking sheet and bake at 425 for 8 to 10 minutes.

    Makes 24 mushrooms.

  • Slow Cooker Pot Roast

    Slow Cooker Pot Roast

  • Beef Stroganoff

    Beef Stroganoff

    By: Betty Crocker