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. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|