Fresh Salsa

From the kitchen of Missy


1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can stewed Mexican tomatoes
1 (4oz.) can diced green chilies
2-4 cloves pressed garlic (optional) you can use garlic salt
1 medium onion diced
1 head of fresh cilantro chopped
3 anahiem peppers chopped
1 jalepeno chopped (optional)
2 serrano peppers chopped (optional)
1 tsp. cumin
dash of chili powder
1 tsp. salt
1/2 tsp. ground pepper
2 TBS. vinegar OR fresh squeezed limed (don’t do both)
4-6 roma tomatoes chopped

I don’t do this exactly, you can play with it and do more or less of all the fresh ingredients...especially if you don’t want it to spicy.

Greek 7 Layer Dip

from the kitchen of Missy

In a 9 X 13 dish layer these ingredients in order:

8 oz cream cheese mixed with 1 tsp dried dill weed.
8 oz hummus, your favorite flavor
1 large tomato diced
Red onion to taste, chopped
1 small can olives, sliced
1 cucumber, diced
4-6 ounces feta cheese, crumbled

 Chill and serve with bake pita chips.

Peach Pie Filling for canning

from the kitchen of Jewal

makes 7 quarts

6 qts sliced peaches (can put in 1 gallon water with 6-500 milligrams vitamin C tablets, drain)
7 C sugar
2 C plus 3 T Clear Jel A (found at Kitchen Kneads in Ogden or other Health food stores)
5 1/4 C cold water
1 3/4 C bottled lemon juice
1 T cinnamon or almond extract (opt)

Combine sugar, Jel A and cold water. Stir over medium heat until thick and bubbly. Add lemon juice and boil 1 minute, stirring constantly and add cinnamon/almond. Add sliced, drained peaches and continue cooking for 3 minutes.  Fill jars and process for 45 minutes.