Homemade Bottled Salsa

My granny deserves credit for this recipe.  I tweaked it to my family's liking, but the original recipe came from her.  It's wonderful!

 

Ingredients

1 bushel tomatoes (blanched and peeled)

8 cloves of garlic (minced)

6 stalks celery

4 large onions

4 bell peppers

8 jalapeno peppers

3 tsp. salt

2 tsp. black pepper

1 tsp. cayenne pepper

3/4 cup sugar

3/4 cup vinegar

 

Once your tomatoes are blanched and peeled, cut them into fours (or smaller) and put them in a big pot.  If you don't have a pot big enough to hold them all, cut the recipe in half. 

 

Chop the celery, onions and peppers and add them along with all the other ingredients.

 

Bring to a boil, reduce heat and simmer for about an hour stirring occasionally.

 

Ladle the salsa into sterilized jars and follow the instructions on the lids you use.  Place each jar into a water bath for 15 minutes making sure all bottles are completely submerged. 

 

Take each jar out of the water bath with jar tongs and place on a towel to cool down.  If a lid doesn't seal, you can put the jar back into the water bath OR refrigerate it if you plan on consuming it within a few days.

 

Once the lid is sealed it will be shelf stable for at least two years.  Write the year on the lid with a sharpie and check the seal on occasion to make sure it's still tight. 

 

ENJOY!

 

 

 

Cool Cucumber Pasta Salad

Who likes cucumbers drenched in vinegar? I do!  This recipe is like that with a kick! 

Ingredients

8 oz. package of macaroni or pasta of your choice

1 Tbsp. vegetable oil

2 medium cucumbers, thinly sliced

3/4 cup sugar

1 cup water

3/4 cup white vinegar

1 Tbsp. parsley

1 tsp. salt

1 tsp. black pepper

1 medium tomato, diced or sliced

1 medium onion, thinly sliced

 

Cook pasta according to directions on package; drain & rinse in cold water.  Place pasta in a large bowl; stir in oil, cucumbers & onion.

 

In a jar with a tight fitting lid, combine the remaining ingredients (minus tomato) and shake well.  Pour over salad and toss to coat; add the tomato. 

 

Cover and chill for 3-4 hours, stirring occasionally. 

 

Serve with a slotted spoon and EnJoY!

 

 

 

Navajo Taco

Navajo Tacos have been a favorite of mine since childhood.  They're easy and very filling.  Start with Indian Fry Bread.  Then add the following:

 

Chili

Cheese

Lettuce

Onions

Tomatoes

Sour Cream

Salsa

 

Simple as that!

 

 

Chicken Noodle Soup

Ingredients
1 cup carrots (diced or shredded)
1 cup diced celery
1 cup diced potatoes
1 large, diced onion
2 cups cooked chicken (boneless, skinless) cut up into bitesize chunks
2-3 cloves garlic, crushed
12 cups of water
10-12 tsp. chicken flavor bouillon
1 package of egg noodles (I use Country Noodles brand)

Boil water in large pot and add bouillon.  Once bouillon is dissolved, add remaining ingredients except for noodles.  Let boil for about ten minutes before adding noodles.  Add noodles and boil for about 20 more minutes or until noodles are cooked.  Add salt and pepper if desired.  I like a lot of black pepper! Serve with crackers or breadsticks. 

Measurements may not be exact.  I rarely measure so this is just an estimate.  If you need more water, add about 1 tsp. bouillon per cup of water. 

This can also be made in a crockpot.  Put everything in the crockpot and add water last.  Depending on the size of crockpot you use, you may have to eliminate some water.  If you use less water, use less noodles.  Cook on high for 5-6 hours. 

Enjoy!

Indian Fry Bread

I just found a really good recipe for Indian Fry Bread.  It's SO easy and equally yummy!

Ingredients
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup milk
2 or more cups oil for frying

Combine flour, baking powder, salt and milk in a medium size bowl.  Mix until dough comes together.  Add more flour if necessary to hold dough together.  It shouldn't take much if any.  Let rest for about five minutes.

While the dough is resting, heat oil in a deep heavy skillet to about 350 degrees.  Break off dough into preferred sized pieces and flatten to 1/4 to 1/2 inch in thickness (I like mine thick) with your hands. They need not be perfect shapes.  Carefully place flattened dough into the hot oil and fry until golden brown on each side, turning only once.  Drain on paper towels. 

Enjoy with butter and honey! 

Cold Sore Remedy

I have a child who regularly gets cold sores, especially after being sick with a cold or fever.  I've tried various treatments and have found a couple that work, but they take days to heal completely.  I finally tried a home remedy with some oils I already have and use on a daily basis.  I mixed 2 tsp. of coconut oil with 4-5 drops of tea tree oil and put a very tiny amount on the cold sore.  The next day the cold sore was dried out and scabbed over.  The 3rd day, it was gone! 

A few days later, my oldest child came to me with a new cold sore.  I applied the oils and the next day, gone!  I am so thrilled and want to pass on the information for other cold sore sufferers.  Cold sores are a nuisance! 

 

 

Enchilada Rolls

This is one of my all time favorite recipes.  I remember my mom making them when I was growing up and I've passed my love for them onto my kids.  They are quite versatile.  I've made them a few different ways and even tried a chicken verde version that was fabulous.  But this is very close to the original recipe my mom always made and is my favorite version.


Ingredients

1/2 jar chopped green olives
1 can chopped black olives
1/2 can red enchilada sauce
1 green pepper, diced
1 small onion, diced
1-1 1/2 cups grated cheddar cheese (Mexican blend is also great!)
1/2 cube melted butter
1 dz. hard rolls (medium/large)

Slice open the top of the hard rolls and remove the inside.  Mix all other ingredients into a medium bowl, stuff into rolls, and cover with top.

 

Wrap each roll in aluminum foil as you go along.  Then place all rolls in a 350 degree oven.

 

 

 

Bake at 350 degrees for 20-30 minutes.  If I double the recipe, I bake for 30 minutes.

 

Once they're done, take them out with tongs so you don't burn your fingers and let them cool for a few minutes.  

 

Unwrap and enjoy!

 

 

 

Clean up is a breeze!  Just wad the foil up! ☺

 

 

They make great campfire dinners as well.  Put them over some hot coals or throw them on a hot BBQ grill for a few minutes. 

 

They are delightful!