2 medium ripe tomatoes {peeled & diced}. 1/4 C. chopped onion, 4 sprigs cilantro, 2 cloves garlic {minced}, 1 tsp salt subtitute, 2 tbsp lemon juice, 1/3 jalapeno' pepper for mild, 2/3 for medium, 1 whole for hot!
Combine & chop all ingredients in food processor or salsa maker.
8 ounce can tomato sauce, 1/4 tsp parsley flakes, 1/8 tsp basil leaf, 1/8 tsp ground oregano, pinch of garlic powder.
Mix together, spread on one large pizza.
Note: Great for dipping breadsticks.
Bowl 1:
8 C. cucumbers, unpeeled (sliced)
1 C. onion, chopped
1 C. green bell peppers, chopped
1/2 tsp. salt
Put salt over all. Mix and let set for 1 hour.
Bowl 2:
2 C. sugar
1 C. vinegar
1 tsp. celery seed
1 tsp. mustard seen
Mix well. Pour over relish and chill.
1 gal. applesauce
6 C. sugar to taste
5 tsp. cinnamon
1 tsp. allspice
3/4 tsp. cloves
Heat thoroughly. Bring to strong bubble. Cook 10 to 15 minutes. Lower heat and simmer 30 minutes.
4 C. corn cereal squares
1 1/2 C. miniature pretzels
1 C. pecans
1/3 C. butter
1/4 C. honey
Combine pretzels, pecans and cereal. Melt butter in pan, stir in honey and blend well. Pour over cereal to coat. Spread in jellyroll pan. Bake at 350* for 12 to 15 minutes, or until lightly glazed. Stir occasionally. Spread on waxed paper to cool.
1 qt. Kosher dill pickles, drained and sliced
1 1/2 C. sugar
1/2 C. water
1/2 C. vinegar
1/2 to 1 tsp. celery seed or mustard seed
onions, chopped
Bring to a boil in a pan. Pour over pickles and let stand overnight.
2 tbsp. vinegar
1 tbsp. worcestershire sauce
2 tsp. brown sugar
2 tsp. salt
1 pinch of red pepper
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. black pepper
3/4 C. catsup
3/4 C. hot water
3 tbsp. tabasco sauce
Mix together.
