Zucchini Hot Salsa

University of Idaho - Cooperative extension system

Zucchini Hot Salsa

·      10 cups shredded zucchini

·      3 cups ground onions

·      10 Anaheim peppers

·      5 red jalapeno’s ½ seeded (this adds the heat, add or subtract per taste)

·      5 green jalapeno’s ½ seeded (see above)

·      5 Tablespoons canning salt

Mix these ingredients together and let stand overnight in refrigerator or cool place. Next morning rinse thoroughly using colander or large strainer. Drain well. You can also do this in the morning and let stand 8 hours.

·      5 cups ground blanched and skinned tomatoes

·      2 cups vinegar

·      1 cup brown sugar

·      1 teaspoon garlic powder

·      1 tablespoon cumin

·      1 tablespoon cornstarch

·      2 teaspoons dry mustard

·      1 tablespoon crushed red pepper

·      1 teaspoon nutmeg

·      1 teaspoon coarse pepper

·      1 teaspoon turmeric

Mix well and bring to a boil, simmer 30 minutes. Pack into jars, leaving ½ inch headspace. Adjust lids and process, half-pints for 20 minutes; pints for 25 minutes and quarts for 30 minutes in a boiling water canner.

Submitted by Tisha Flora

Nina's Salsa-Ricks' Style

Nina's Salsa-Ricks' Style

1/2 bushel tomatoes (peeled)

3-4 green peppers

3-6 peppers

4 Jalapeno peppers (1/2 pepper with seeds)

1 serrano pepper without seeds

10 onions

Chop in food processor (and put in blender-optional)

Add:

1 cup vinegar

1/2 cup non-iodized salt

1 cup sugar

Lots of tomato paste, about 48 oz (more or less to the consistency that you want)

3 Tb. Oregano

1 Tb. Cumin

2-3 cans of green chilies (optional)

1 bunch of cilantro (hand chopped and try to get rid of the stems)

Sprinkle of garlic salt about 1 tsp.

Cook for 6-8 hours in a roaster oven at 250 degrees.  Process in pressure cooker at 12 lb. for 10 minutes, or give your jars a water bath!

Do it to your taste, I didn't do the canned chilies this time but taste it before you cook it (its yummy freshly made too).

Have fun!

Submitted by Maren Nichols

Copy Cat Cafe Rio Rice

Copy Cat Café Rio Rice

1c white long grain rice
1tsp butter, margarine, or coconut oil (optional)
2 cloves garlic, minced
1 lime
2c broth, veggie or chicken is fine
pinch of sugar
3T chopped cilantro

In a saucepan combine rice, butter, garlic, 1/2 lime juice, broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Submitted by Jessica Miller

Martha Stewart Classic Cheesecake

This is that cheesecake recipe I use. The 2 1/2 lbs of cream cheese works out to be 5 packages of cream cheese, I miss read it my first time. I'm bringing you a hard copy to church today. Let me know when you want to try it! Submitted by Maren Nichols

Ingredients

For Crust

• 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
• 12 graham crackers (3-by-5 inch)
• 1/4 cup sugar
• 1/4 teaspoon coarse salt

For Filling

• 2 1/2 pounds bar cream cheese, room temperature
• 1 1/2 cups sugar
• 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt
• 4 large eggs
• 1 cup sour cream

Directions

1. Step 1

   Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.

2. Step 2

   Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

3. Step 3

   Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Candied Walnut Salad

2 heads of leafy greens; 1 can be a bag of spinach (I like 1 bag of spinach and a head of Romaine or just 2 heads of Romaine)

3/4 c. Craisins

2 crisp apples

Orange juice (enough to toss apples in to prevent browning and add a little flavor)

2 oz. blue cheese or Gorgonzola or Feta

1/2 c. chopped walnuts

1/4 c. sugar

1 recipe Honey Red Wine Vinaigrette

 

 

1. Wash and chop lettuce. Set aside to drain.

2. Now…Sara’s method for caramelizing nuts is awesome, and it’s especially good for oily nuts like macadamias and cashews. However, walnuts are lower in oil and I like doing them this way because I don’t have to worry about putting them in the oven. Because, you know, one less dish to wash is never a bad thing in my house.

Anyway, to candy the nuts, combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

3. Chop blue cheese or Gorgonzola very finely. You want crumbles, not chunks.

 

 

 4. Chop apples and toss in orange juice.
 
When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.

Honey Red Wine Vinaigrette

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, roughly chopped (really, that’s pretty optional; it all goes in the blender)

1 tsp. Kosher salt

1 tsp. coarsely ground black pepper

1/2 c. canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Stuffed Shells from the RS Dinner

1 pkg of stuffed shells
4 cups of Cottage Cheese or Ricotta Cheese (I did half & half for the dinner)
2 cups of Mozzarella Cheese
1/2 cup of Parmesan Cheese
2 eggs
1 T of Parsley
1 tsp of Oregano
12 Basil leaves chiffonade (chopped)
1/2 tsp of salt
1/4 tsp of pepper
1/2 lb of Italian Sausage (optional)
1 26 ounce jar of spaghetti sauce

Instructions:  Cook pasta shells according to package direcgions for al dente, abot 9 minutes. Drain and inse in cold water.

In a large bowl, combine the ricotta, Parmesan, cheese, eggs, and spices. Spoon the cheese mixture into the pasta shells and place down in the baking dish. If desired cook sausage and add to spaghetti sauce . Pour sauce over the shells . Cover with foil and either freeze for later or cook at 350 degrees for 30 minutes. Uncover and bake for 5 to 10 minutes.

Pumpkin Dip

1 small can pumpkin
1 16 oz. container Cool Whip
2 small pkgs. cheesecake pudding
1 tsp. to 1 Tbsp. pumpkin pie spice

Mix pumpkin and Cool Whip together. Blend in dry pudding. Add pumpkin pie spice to taste. Dip with graham crackers or graham cracker stix.

Colleen Rogers