Makes a pint jar full.
1 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
1 tsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 teaspoons Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon Tabasco sauce
1/4 cup olive oil
juice of one lemon
Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”.
Use on Everything (except cheerios)
12 large tomatoes peeled and cored
3 bell peppers
3 med. onions
10 cloves garlic
5 to 8 peppers with seeds
Chop in processor leave chunky
1 tbs chili powder
3/4 c vinegar
2 tbs plain salt
2 small cans tomato sauce
9 tbs Accent salt
Add all ingredients together and boil for 30 minutes.
Put in jars, put lids on turn jars over for 30 minutes then flip.
Rhe jars with seal as they cool down.
makes 7 to 9 pints
Note: Suggest storing in refrigerator, or canning properly.
Canning Methods That Are Unsafe and Not Recommended: Inversion Canning, Steam Canners, Microwave Canning, Oven Canning and Others
1 can (28-Ounce) Whole Tomatoes (drained)
2 cans (10-Ounce) Rotel (diced Tomatoes And Green Chilies) Original or Mild
1/4 cup chopped onion
1/2 -3/4 cup Cilantro, finely chopped (more or less to taste)
1 1/2 TB fresh lime juice
1 teaspoon minced garlic
1/4 teaspoon Kosher Salt
Pinch of sugar (optional)
If you like your salsa a little spicy throw in:
1/2 to 1 Jalapeño, chopped fine
Dash of ground cumin
Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency.
Taste, and add more spice as needed.
Refrigerate salsa for at least an hour before serving to help marinate the flavors.
Serve with tortilla chips or on top of your favorite Mexican dish.
2 lb Velveeta, cubed
1 (10.5 oz) can cream of mushroom soup
1 (16 oz) jar Mild Pace Salsa
1 lb hamburger
1 lb Hot Jimmy Dean Sausage
In a large skillet fry hamburger and sausage until cooked through, drain grease.
Mix all ingredients together in large crock pot.
Cook on low for 2-3 hours or until cheese is melted, stirring occasionally.
Serve with tortilla chips
2-3 lg ripe mangos diced
1 lb precooked shrimp (31-40 per lb) diced
1 small bunch cilantro chopped about 1 cup
1 small jalapeño finely diced
1/2 med red onion finely diced
2-3 med ripe avocados diced
Juice of 2 limes
salt & pepper to taste
Prepare first 5 ingredients. Place in a large bowl and mix well.
Add avocados, lime juice, salt and pepper.
Gently mix until combined. Chill until ready to serve.
1 1/2 teaspoons lime zest (from about 1 lime)
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1-2 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped (optional: use cilantro)
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving
Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently.
Chill the salsa until ready to serve.
Add the garlic salt just before serving. Serve with chips.
2 medium Granny Smith apples
1 pint strawberries, diced (about 1 1/2 cups)
2 kiwi, peeled and diced
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly or apricot jam
Baked Cinnamon Chips
Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef’s Knife. Place fruit in Small Batter Bowl.
Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
Spoon into serving bowl. Serve with Baked Cinnamon Chips.
Yield: 3 cups (16 servings)