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 375F. 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.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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