Salsa

Fresh salsa

3 C chopped tomatoes
1/2 C chopped bell pepper
1 C chopped onion
1/4 C minced cilantro
2 T lime juice
4 t chopped jalapeno (only include the seeds from 2 of them)
1/2 t cumin
1/2 t kosher salt
1/2 t pepper

Stir and serve. (Pour out extra liquid, if desired)

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Salsa for canning

5 quarts ripe tomatoes diced -- simmer while chopping the other stuff, then pour off the extra liquid
5 shredded/grated onions
5 jalapenos with seeds
1 C cilantro, chopped
2-3 bell peppers, chopped
1 1/2 C vinegar
6 T lime juice (or lemon juice)
10 cloves garlic, minced
6 t canning salt

Simmer together, put in jars, boil in water bath (with water one inch above the tops of the jars) for 15 minutes. Makes around 7 quarts.

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Atwoods' Salsa

30 tomatoes - remove skin and chop tomatoes
4 green peppers, chopped small
2 red peppers, chopped small
5 onions, minced
4 cloves garlic, chopped
10 jalapenos (keep seeds from only 4-5 of these)
1 C + 3 T sugar (or less)
3 T lemon juice
1 C vinegar
1/4 C canning salt

Simmer for 1 hour or so. Process in jars for 25 min. Makes 7 pints.

Sushi

2 C short-grain rice
2 C water
2 T rice vinegar
2 T sugar
1 T salt

Cook rice (use package directions and rinse rice before cooking) in water. Mix cooked rice with the next 3 ingredients. Spread rice 1/4" thick on seaweed sheets. Add carrot (cut into strips, like the shape of pencils) avocado slices, scrambled eggs, pickled ginger, cucumber, tuna, etc. Roll up. Cut in slices.

Zucchini enchiladas

Large pile of shredded zucchini (about 8-10 C?)
2 C cooked cubed chicken (optional)
can of diced chiles
1 chopped onion
garlic
2 C pepper jack cheese, shredded
1 large can (28 oz) Las Palmas green chile enchilada sauce (mild)

Saute onion and zucchini til a little soft. Scoop into tortillas, lay them in a casserole dish (or 2). Pour sauce over them, then top with cheese. Bake at 350 for 15 min.

Fresh pumpkin pie

•  2 C fresh cooked mashed pumpkin
• 10 oz. skim milk (based on how much liquid is in the pumpkin - add up to 2 oz more milk if your pumpkin is very dry)
• 1 T corn starch
• 3 eggs
• 3/4 sugar
• 1/2 t salt
• 1 t cinnamon
• 1/2 t ginger
•  1/4 t nutmeg, cloves 
• pie crust
• Mix the pumpkin and milk in the vitamix/blender for a few seconds to avoid a chunky pie. Then add all else to the blender and mix briefly. Pour intopie crust.
• Bake at 350 for one hour or until not jiggly. It will set up a little while it cools, so don't overcook.
• If you have more filling than can fit in your pie pan, cook the extra filling in a glass bowl and enjoy it as "pumpkin custard"; it may cook only half as long.
• ----------------------------------
• 2022 update: here is how I've been altering the above recipe, to use more pumpkin (we grew hundreds)-
•  2 1/2 - 2 3/4 C fresh cooked pumpkin (or butternut squash or hubbard squash)
• 1/2 cup or 3/4 cup powdered milk powder (dry powder only--no water)
•  1/2 C skim milk
• 1 1/2 T corn starch
• 3 eggs
• 3/4 sugar (or closer to 1 cup)
• 1/2 t salt
• 1 1/2 t cinnamon
• a little less than 1/2 t ginger
•  a little less than 1/4 t nutmeg, cloves 
• pie crust

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Katie Davis's peach pie

Oven Potatoes

Parmesan Roasted Potatoes

·                         6 small potatoes, scrubbed and cut in half

·                         1/4 cup butter

·                         grated parmesan cheese

·                         garlic powder

·                         other seasonings (to personal preference)

Instructions

·                             Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato. Serve on a plate with a side of sour cream for dipping.

Raw brownies

• 2 cups whole dates
• 1 cup pecans
• 2-3 tbsp cocoa
• 2 tbsp pure maple syrup  

Simply blend the pecans in a food processor until they form a crumbly mixture, then add the dates and blend again before adding the cacao and maple syrup. Place the mixture into a baking tray and either refrigerate for three to four hours or freeze for one hour to allow them to set. Keep them in the fridge for freshness.

Can also be rolled in balls, then rolled in coconut, to look like truffles.  :)

 http://www.telegraph.co.uk/foodanddrink/recipes/11477083/Deliciously-Ellas-raw-brownies-recipe.html