Fruit a chili

This is a favorite of our family.

30 tomatoes, peeled and diced

6 onions, chopped and peeled

6 apples, chopped and peeled

6 pears, chopped and peeled

6 peaches, chopped and peeled

3 large bell peppers, chopped

1 qt. vinegar (boiled down to half of that)

4 c. sugar

2 tbls. Salt (not iodized)

1 1/2 tsp cinnamon

1 1/2 tsp. cloves

1 1/2 tsp. allspice

1/2 tsp. ginger

-Combine all in large pot and bring to boil.

-Bottle, yields 10 pints.

Quick Bread

3/4 C. Granulated Sugar
3 C. Warm Water
2 pkgs. Yeast (4 1/2 tsp)
1/3 C. Cooking Oil
1 Egg, Beaten
3 tsp Salt
8 C. Flour

Combine sugar, warm water, and yeast in large mixing bowl; let stand 10 minutes. Combine cooking oil and egg, add to yeast mixture. Stir in salt and 3 C. of flour; mix well. Stir in additional 3 C. of flour; mix well. Add enough of the remaining flour to make a soft, sticky dough. Cover bowl and allow dough to rise until double covered, until double in bulk again- about 45 minutes. Shape dough into three loaves and put in greased loaf pans; cover and allow to rise until doubled, about 30 minutes. Bake at 400 degrees for 25 minutes, r until loaves are lightly browned. Brush crusts with melted butter to soften.

Tortellini Soup Revisited

Previously I posted the recipe for tortellini soup, one of my favorites. Recently I made it adding summer squash to it. It was SO yummy!! I love fresh produce!

Black Eyed Pea Salsa

(Sorry no picture right now for this yummy salsa!)

2-3 large tomatoes (3 cups), finely diced
1 bunch green onions (1 cup), finely chopped
1 bunch cilantro (1 1/2 cups), finely chopped
1 can sweet corn (1 1/2 cups), drained
1 can black eye peas (1 1/2 cups), drained - save juices for dressing
2-3 large avocados (3 cups), diced
1 pkg. Good Seasons Italian Dressing Mix

In large bowl combine tomatoes, green onions, cilantro, sweet corn, & black eye peas. Stir well. Make Italian Dressing Mix according to package EXCEPT replace the oil for the exact same measurement amount of the juices saved from black eye peas. Add mix/dressing to large bowl and stir well. Best to chill in fridge for a bit prior to cutting the avocados and adding to mix to serve.

This has been a hit everywhere I have taken it to!!!

Apple Crisp

INGREDIENTS

2 cans apple pie filling
1 tsp cinnamon
1 C quick oats
1 C all-purpose flour
1C brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 C butter, melted
honey

DIRECTIONS

Combine the pie filing and 1 tsp cinnamon - spread evenly in a baking dish. In a separate bowl, combine all remaining ingredients except honey - mix well. Spread topping evenly over pie filling and drizzle with honey.

Bake at 350 for about 45 minutes. Allow to sit for about 10 minutes, then serve with vanilla ice cream.

Avocado Salsa

• 2 large ripe tomatoes
• 1/2 cucumber
• 1 green onion
• 1 avocado
• Pinch of salt
• Fresh ground pepper
• 2 cups of cottage cheese


Chop up all of the veggies, slice the onion, and mix together with the salt and pepper. Serve over cottage cheese and eat with tortilla chips or your favorite cracker. After trying it would tortilla chips and wheat thin crackers, I enjoyed it better with the wheat thins.

Sweet Pork Tacos with Cilantro Lime Slaw

Cilantro Lime Slaw
1 package Cole Slaw or whole shredded cabbage (Red is the best)
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.

(I used the above recipe with only 1/2 a head of red cabbage and it was perfect for my taste. I liked the slaw to be juicy. Besides, you don't put a lot on the taco and not everyone will appreciate the taste.)

Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped

Combine all ingredients into your crock pot and cook on low overnight or until meat is tender.


Next time around I will probably add a bit more brown sugar to make it a bit sweeter (closer to the pork that Cafe Rio has). However, my leftovers were much more sweeter than what we ate initially cooking it.

(If you are thinking you may not want to make a roast this big just know that the leftovers freeze great and it's even better after letting all the juices sit together in the freezer.)

Just placed the meat on top of a tortilla and then the slaw on top of that. Fold in half and take your first mouth-watering bite. Wonderful!!!