Christensen's Fresh Salsa

From Andrea...

(ok so I loooove this salsa!!! The tomatillos and lime make it)

1 white onion (big)

1 bunch of cilantro (leaves, not stems)

Juice of 1 lime

4 tomatillos (husk removed and sticky stuff washed off)

1-2 jalepeno peppers

4 cloves of garlic (garlic press makes this really easy)

4 tomatoes (I put more in; romas are best—but a combo is good too)

2-4 teaspoons salt

Peel garlic and onion. Use all parts of the jalepeno for warmer salsa, or remove the seeds and white inner flesh for mild salsa. (I use one with and one without) Somewhere between mince and chop (food processor may be too much, pocket knife is probably too little) the onion, garlic, cilantro, tomatillos, and jalepenos together. (I use a pampered chef chopper for all of this but the tomatoes.) Add the salt and lime juice and mix well. Again, somewhere between chop and puree the tomatoes. Mix in the rest and enjoy! I like mine chilled and lots of Tostitos hint of lime tortilla chips.

Peach Cake

From Carolyn...

1 1/2 cups sugar

2 eggs

2 cups flour

1 Tbsp. cinnamon

3/4 cup oil

1 1/3 cups mashed peaches

1 Tbsp. Soda

1/4 Tbsp. Salt

Mix and bake the upper ingredients at 350 degrees for 35 minutes. Frost with the following recipe.

Frosting:

1 cup sugar

1/2 cup butter

2 egg yokes

1 Tbsp. flour

2/3 cup evaporated milk

Bring to a boil. Stir and boil for 10 minutes. Remove from heat and add 1 teaspoon vanilla and 1/2 cup chopped pecans let cool and frost.

Peach Ice Cream

From Carolyn...

3 cups mashed peaches

2 1/2 cups sugar

1/4 cup lemon juice

Mix the above ingredients and let sugar dissolve about 1 1/2 hours.

1 can evaporated milk

1 quart half and half milk

1 pint whipping cream

Put all ingredients in ice cream freezer and freeze for desired time. (She uses a 6 quart freezer.) You can use raspberries and strawberries and it is delicious!!

Peach Cobbler

From Karen...

1 cube margarine

2 cups flour

1 1/2 cups sugar

1 Tbsp. baking powder

1 1/2 cups milk

1 quart peaches and juice

Preheat oven to 350. Place butter in 9x13 pan and melt in oven. Don't brown. Stir together flour, sugar, and baking powder. Add milk and stir together. Pour into pan of butter. Spread evenly. Pour peaches and juice over batter. Bake 1 hour. Serve with whipped cream.

Lazy Day Cobbler

From Karen...

1/2 cup butter, melted

1 cup flour

1/2 cup sugar

3/4 cup milk

1 1/2 tsp. baking powder

1/4 tsp. salt

1 quart peaches and juice

Melt butter in 8x8 pan in 350 oven. Mix remaining ingredients and pour them over melted butter, but do NOT stir. Empty bottled peaches and juice over batter. Do not stir. Bake at 375 for 30-40 min.

Cinnamon-Sugar Rhubarb Cake

From Shandi...

1/2 cup butter

1 cup brown sugar

1 cup sugar, divided

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup sour cream

2-3 cups diced fresh or frozen rhubarb

1 tsp cinnamon

Cream butter, brown sugar, and 1/2 cup of the sugar until light and fluffy. Add egg and vanilla; beat for two minutes. Combine flour, baking soda, and salt. Add to creamed mixture alternately with sour cream beating well after each addition. Stir in the rhubarb. Pour into greased 9x13. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Serve warm.

Delicious Chocolate Zucchini Cake

From Kathy...

½ c. soft margarine

½ to 1 c. sugar

2 eggs

2 c. grated zucchini

2 ½ c. flour

1 tsp. vanilla

½ c. sour milk or buttermilk

4 to 5 Tbsp. cocoa

½ tsp. cinnamon

1 tsp. salt

1 tsp. soda

1 tsp. baking powder

Mix all together well. Place in a sprayed and floured 9x13 inch pan (or larger 10x14 inch pan) and sprinkle on topping and bake at 325* for 40 to 50 min.

Topping:

Use ½ to ¾ cup each of the following: Brown sugar, chopped nuts and chocolate chips

Zucchini Bread

From Kathy...

3 eggs

2 c. sugar (half brown)

1 c. oil

2 c. unpeeled shredded tender zucchini

2 tsp. vanilla

2 ½ c. flour

1 tsp. salt

1 tsp. baking powder

1 tsp. soda

3 tsp. cinnamon

1 c. raisins (opt.)

1 c. nuts (opt.)

Beat eggs and sugar until light and fluffy. Add oil. Slowly add dry ingredients which have been well mixed. Beat well. Stir in shredded zucchini. Stir in raisins, nuts and vanilla. Bake in greased and floured 4 ¾ x 8 ¾ inch loaf pans. Bake at 325* for 1 hour 10 min. Makes 2 loaves. (3 batches = 6 loaves. About 3 cups batter each.)

Spaghetti Sauce

From Angie...

1 1/2 buckets of tomatoes (5 gallon buckets)
8-10 cups of peppers (7 whole)
10-12 cups onions (8 medium)
1 cup sugar
3 T. oregano
1 cup vegetable oil (I use a little less)
1/2 cup salt
2 T. basil
2 T. minced garlic
2 t. sage
4 hot peppers
1 cup vinegar
2 t. thyme
3 T. Italian seasoning
2 t. rosemary
1 T. garlic powder
4 pkgs. spaghetti sauce mix
4 12 oz. can tomato paste (add at the end)

Mix together and pressure cook at 10 -13 lbs. of pressure for 40 minutes
*Makes 18 quarts

Spaghetti Sauce

From Angie...

24 cup peeled chopped tomatoes
4 T. brown sugar
2 T. crushed oregano
2 T. crushed basil
2 T. salt
1 t. black pepper
4 bay leaves
6 t. beef bouillon
3 small cans tomato paste
3 cup onions
3 cups celery
3 cups green peppers

Mix together, simmer down 1 hour. Bottle, process in a water bath for 10 min. or pressure cook at 15 lbs. of pressure turn off heat and cool.

Chili Sauce

From Angie...

6 hot peppers (don't use seeds)
36 medium tomatoes, peeled and chopped
8 onions
4 red peppers (sweet)
8 garlic cloves
Grind all but tomatoes in blender

Add:
1 qt. vinegar
1/2 cup salt
3 cup sugar
1 1/2 cup brown sugar
2 t. nutmeg
1 t. ginger
2 t. cinnamon
1 t. black pepper
1/2 t. cayenne pepper
3/4 t dry mustard
2 1/2 t. all spice

Cook together 2 1/2 hours or until thick. Seal in sterile jars. This makes quit a few pint jars, I am thinking about 20 give or take.

Zucchini Quiche

From Shandi...

• 4 cups very thinly sliced zucchini
• 1/3 cup finely chopped onion
• 3 TBS butter
• 2 eggs
• 2 tsp dried parsley flakes
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp basil
• ½ tsp oregano
• ¼ tsp pepper
• 2 cups shredded mozzarella cheese
• 2 tsp mustard
• 1 (9-inch) uncooked pie crust

In large skillet, sauté zucchini and onion in the butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano, and pepper. Stir in cheese and zucchini mixture. Spread mustard over the pie crust; pour in zucchini mixture. Bake uncovered at 400 º for 35-40 minutes or until knife inserted in center comes out clean. Let stand at least 5 minutes before cutting. I always grow a lot of zucchini, and this is one of our family’s favorite ways to use it! It tastes something like a vegetable pizza.