It's Time for Salsa!!

16 cups crushed Roma/Plum tomatoes

(Approx. 1 lb. /5 medium tomatoes = 1 ½ cups crushed tomatoes)

2 cups chopped onion (2 large onions)
4-5 large green peppers
3-4 garlic cloves
2 jalapeño peppers
1 Anaheim pepper
1 Serrano pepper
2/3 cup apple cider vinegar
1/2 cup sugar
1/4 cup salt
1 tablespoon garlic powder

Directions…
Remove the skins from the tomatoes by first immersing them in boiling water for 30-60 seconds and then in ice water. Place the tomatoes in a food processor and pulse until coarsely chopped. Measure 16 cups and place in a large pot.

Quarter the onions and remove the skins from the garlic and place in the food processor, pulse until finely chopped. Place in the large pot.

Cut off the tops, clean out the seeds, and quarter the green peppers. Cut the tops off the other peppers; leave the seeds. Pulse the peppers in the food processor until coarsely chopped. Place in the large pot.

Add the remaining ingredients. Bring to a boil, reduce heat and simmer for 30-40 minutes. Skim off any foam that accumulates. Ladle hot salsa into hot canning jars. Place lids on jars and process pint jars for 20 minutes and quart jars for 25 minutes in a water bath. Do not touch while cooling and do not move for 24 hours. Check for seal. Makes about 10 pints.

Tomatoes!

I was beginning to wonder if I would ever get enough tomatoes from my garden to can them. I planted late, close to the end of June and it’s been a mild summer for heat. I finally had enough to can the first couple of weeks of September.

Here are a few of the many tomatoes that I harvested from my garden and a couple of quart jar canned tomatoes (packed in water)

If anyone is interested in knowing how to do this, leave me a comment letting me know and I will post the directions.

Sweet Potato Fries

Sweet Potato recipe from  Tasty Sensations

1 large sweet potato - cut into thin strips
Place strips in bowl, add 1/8 c. olive oil.
Add:
1/2 tsp. season salt
1/2 tsp. garlic powder
sprinkle or two of all purpose, salt free seasoning
Mix well. Place strips on large greased cookie sheet.
Chop 1/4 of an onion into long strips and place on top of sweet potatoes.

Bake at 475F for 30-40 minutes, or until crispy. Turn once or twice during baking.

Reduced-Fat Chicken Pot Pie

1 cup cut-up cooked chicken

1 bag (12 oz) frozen mixed vegetables
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

1. Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.

2. In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.

3. Bake uncovered about 30 minutes or until golden brown.

Honey Mustard Marinade

Honey Mustard Marinade from Adrianne Glauser

1 c. mayo

1 T. mustard

1 T. honey

1/2 t. galic powder

1/2 t. salt

1/2 t. pepper

1 clove garlic

Mix all indgredients and let your meat marinade before cooking. I have marinaded the meat for only six hours and it had great flavor although longer is always better.