Salsa Au
Natural
Submitted
by: Brenda |
1 28-ounce
can diced tomatoes
3-4 medium jalepeno peppers
3 cloves garlic, diced fine |
2
tablespoons chopped cilantro or parsley
1 tablespoon oregano
|
| Boil
peppers for about 20 minutes. Remove seeds. Put
into blender with other ingredients; blend 3-4
seconds. Refrigerate 24 hours before serving.
Makes 1 quart. |
Sausage
Balls
Submitted
by: Brenda |
2 pounds
sausage
1 1/2 cups biscuit mix
4 cups shredded sharp cheddar cheese |
1/2 cup
finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon garlic powder |
| Preheat
oven to 375°F. Mix all ingredients and form
into 1" balls. Bake 15 minutes on ungreased
cookie sheet until golden brown. Makes about 6
dozen. |
Texas
Caviar
Submitted
by: VickiB |
3 cups
canned black-eyed peas, drained
3 large tomatoes, diced
3 green onions, sliced
1/3 cup canned mild green chilies, chopped
1/2 teaspoon garlic, minced |
2
tablespoons cilantro, chopped
1/2 cup olive oil
1/4 cup white wine vinegar
salt and pepper to taste
hot pepper sauce to taste |
| Combine all
ingredients in a large mixing bowl. Allow to set
for 20 minutes. Serve immediately. Refrigerate
unused portion. |
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|