Mama Sumko's Original Salsa

1 can black beans-drained
1 can black eyed peas-drained
1 can corn-drained
1 can olives-drained and chopped
6-7 roma tomatoes, chopped
1 green, red, and yellow peppers, chopped
1/2 onion, chopped
1-2 mangoes, chopped
2-3 cloves of garlic-chopped
1/4 cup cilantro
4 TBSP. lime juice
4 TBSP. olive oil
2 TBSP. brown sugar
1/4 cup italian salad dressing
1 jalapeno and anaheim pepper, chopped
salt and pepper to taste
mix together in large bowl and serve with chips

Mama J's Tato Salad by Jamie Sartain

6 Russett Potatoes
2 Hard Boiled Eggs
1/2 cup red onions, diced
1/2 cup diced celery
1/4 cup cooked bacon, finely chopped
1/2 cup sweet pickle relish
1 cup mayonnaise
salt and pepper to taste

Peel and dice potatoes to small but chunky pieces. Boil in salty water for 10 minutes. (Jamie puts the eggs to boil with the potatoes)
Drain and place in bowl
Dice eggs and add to potatoes
Add remaining ingredients. Chill for one hour.

Green Bean Casserole

3 cans french cut green beans

Mix these two ingredients together:
1 can mushroom soup
1 cup sour cream

Cheddar Cheese, grated
French fried onions

Squeeze out juice from green beans. Layer in pan
green beans, sauce, cheese then repeat. Top with
onions. Bake 350 degrees for about 40 minutes.

Sliced Tomatoes with Tarragon and Balsamic Vinegar by Jeanne Young

1-2 hours before serving:

Slice two large tomatoes into ¼ to 3/8 inch slices

Add 1 TB olive oil, 1 teaspoon each dried tarragon leaves and balsamic vinegar

Salt to taste.

Gently turn the tomatoes over to coat them.

After marinating, arrange on a plate or on top of lettuce or other greens to serve

　

　

　

Pistachio Pudding Salad

1- 20 oz. can crushed pineapple, drained
1- 3 oz. package instant pistachio pudding mix
1 - 8 oz. container frozen whipping topping, thawed
1/2 (10.5 oz) pkg minature marshmallows
1/2 cup chopped walnuts (optional)

Directions: In large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping, marshmallows and walnuts until well mixed. Refrigerate until chilled and serve.

Creamy Herbed Potatoes by The Pioneer Woman

Ingredients
■4 To 5 Whole Russet Potatoes
■1 stick Butter
■1 whole Medium Onion, Finely Diced
■8 ounces, weight Cream Cheese
■¾ cups Heavy Cream
■1 cup Whole Milk (Half-and-Half Works, Too)
■1 teaspoon Finely Chopped Rosemary
■1 teaspoon Finely Chopped Parsley
■1 teaspoon Finely Chopped Chives
■½ teaspoons Finely Chopped Sage
Preparation Instructions
Preheat oven to 350 degrees.

Slice potatoes very thinly.

Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally.

Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.

Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly.

Allow potatoes to sit 15 minutes before serving.

Jell-o Dessert by Jennifer Fitzgerald

For a 9x13 pan graham cracker crust (graham crackers, sugar, melted butter)
2 boxes Jell-o
2 containers fruit added yogurt frozen or fresh berries
container sour cream
Cool Whip

Make graham cracker crust and put into bottom of 9x13 pan. Put in frige to set the crust. Stir up the sour cream so it is easy to spread over the graham cracker crust. Make 2 pkgs. of Jell-o according to directions. When just about set, add yogurt and berries. Pour over the sour cream in the 9x13 pan. Put in frige to set. Top with Cool Whip and set.

Yummy Spuds by Joy'ce Wilson

6 medium spuds boiled in skins 12 minutes exactly from the time they start to bubble. Cool well (preferably overnight)
Peel skins and shred spuds and place in a 13x9 pan. (you may purchase Simply potatoes shredded hash browns if you are in a hurry).
1/2 cup butter
2 cans cream of chicken soup
1 1/2 cups shredded sharp cheddar cheese
1 pint sour cream
1/2 cup chopped green onions
Mix and heat till cheese melts. Pour over spuds and mix lightly with a fork. Use fork to poke holes so mixture can run through potatoes. Cover with 4 cups corn flakes mixed with 1/2 cup melted butter. Bake uncovered at 350 degrees for 45 minutes. Enjoy!

Marinated Carrots by Donna Tidwell

2 lbs. baby carrots
1 red onion thinly sliced
1 large green pepper, thinly sliced
1 10 oz. can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustand
salt and pepper to taste

Cook carrots until tender and crisp. Drain. Place carrots, onion and green pepper in a large bowl. Mix remaining ingredients and combine with vegetable. Stir well. Marinate in the refrigerator for 24 hours. Will keep well in the frige for up to 2 weeks. Makes 2 quarts. Note: do not slice baby carrots. Cook as is. Donna uses only 1/2 onion and 2 bell peppers due to personal preference

Sweet Potato Fries

1-2 medium sweet potatoes cut in wedges
1/8 tsp. cinnamon (may be omitted)
1/4 tsp. seasoning salt
1/4 tsp. cumin
1/8 tsp. pepper
1/4 tsp. garlic powder

Combine all ingredients in bag and shake. Place on greased cookie sheet. bake at 450 degrees for 20 minutes, flip once.

Breaded Vegetables by Amy Young

1/2 cup seasoned fine dry bread crumbs
2 Tbsp. grated parmesean cheese
1/4 tsp. black pepper
1 slightly beaten egg
1 tbsp. milk
4 cups cauliflower, broccoli, whole button mushrooms, and/or packaged, peeled baby carrots.
1 Tbsp. butter or margarine (melted) optional

Lightly grease baking pan
In plastic bag, combine bread crumbs, parmesean, pepper. In small bowl, combine egg and milk.
Toss 1 cup of veggies in the egg mixture and add to plastic bag. Close bag and shake to coat well.
Place coated veggies on baking pan. Repeat with all veggies.
Drizzle melted butter over the coated veggies if desired
Bake at 400 degrees for 20 minutes until golden brown, stirring once

Thanksgiving Sweet Potatoes

6 cups sweet potatoes
3/4 cup sugar
2 eggs
3/4 tsp. salt
6 TBSP. softened butter
3/4 cup milk
3/4 tsp. vanilla

Steam peeled sweet potatoes until fork tender. Mash. Add to mixture made with remaining above ingredients. Spread in a lightly greased 13x9 pan.

Top with the following mixture:

3/4 cup brown sugar
1/2 cup flour
5 TBSP. softened butter
1 cup chopped pecans

Bake for 30 minutes at 400 degrees.

Green Bean Casserole

Mix:
16 oz. Sour cream
1 can cream of mushroom

In 9x13, layer french cut green beans (can use 2 cans per layer)
spread above mixture over the cheese and repeat layers.

Top with french fried onions.

Bake at 350 degrees for about 30 minutes.

Raspberry Jell-o Salad

1 lg. package raspberry jello.
1 12 oz. cool whip
2-3 pkgs. frozen raspberries in juice

Mix jello with 2 c. boiling water. Cool somewhat. Smash raspberries in juice. Reserve 3/4 cup. Add enough water to make 1 3/4 c. and add to cooled jello. Let set. Mix cool whip and 3/4 c. raspberry. Spread on top.

Yellow Squash Casserole

Serves 10

4 c. sliced yellow squash
1/2 c. chopped onion
35 buttery round crackers, crushed
1 c. shredded cheddar cheese
2 eggs, beaten
3/4 c. milk
1/4 c. butter, melted
1 tsp. salt
ground black pepper to taste
2 Tbsp. butter

Directions

1. Preheat oven to 400 degrees F
2. Place squash and onion in a large skillet. Pour in just enough water to cover bottom of skillet. Cover with a lid, and cook over low heat until squash is tender, about 5 minutes. Drain well.
3. In medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together beaten eggs and milk. Stir egg mixture into squash mixture, followed by 1/4 c. melted butter, salt, and pepper. Mix well, then spread into 9x13 pan. Cover top with remaining cheese and cracker mixture. Dot with 2 Tbsp. butter.
4. Bake in preheated oven for 25 minutes, or until heated through and browned on top.

"Cafe Rio" Cilantro Lime Rice

Cafe Rio Cilantro Lime Rice

3 cups water (I used WAY more)
3 cups rice
4 cubes chicken bouillon
4 t. minced garlic
1 Tbsp. canola oil
2 Tbsp. fresh lime juice
1/2 bunch of cilantro, finely chopped
1/2 onion, finely chopped
1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer, covered for 30 minutes or until rice is cooked.

***Note*** I used dried onion instead of fresh and didn't blend anything in a food processor and threw everything in a rice cooker.

Spanish Rice

Spanish Rice
1 1/2 cup uncooked rice
1 tsp olive oil
1 clove garlic, minced
1 can tomato sauce
1 can chicken broth
Salt and pepper to taste
Heat oil on medium, add rice and garlic. Cook until rice is a little
browned. Add tomato sauce and chicken broth. Bring to a boil. Reduce
heat to medium low heat. Cover and cook for 15 minutes, then check
rice. If rice is not done and there is no more liquid, add 1/2 cup of water
and cook for an additional 5 min.

Semi-Homemade Refried Beans

Semi-Homemade Refried Beans
3 bacon strips
2 cans refried black beans
Salt and pepper to taste
1/2 tsp chili powder
1 tsp cumin
1/4 cup shredded cheese
Cook bacon using a frying pan, set aside, keeping bacon fat in the pan.
Place beans in bacon fat and cook through. Add salt, pepper, chili
powder, and cumin. Sprinkle cheese on top and it is ready to serve!