Fire Roasted Salsa

2 14 Ounce Cans Fire-roasted Diced Tomatoes -- undrained
1 Cup Sliced Onion
2/3 Cup Fresh Cilantro Leaves
2 Tablespoons Lime Juice
2 Teaspoons Sugar
1/2 Teaspoon Salt
1/4 Cup Jalapeno Chile Peppers

In a food processor, combine the tomatoes, onion, cilantro, lime juice, jalapenos, sugar and salt. Cover and process until desired consistence.

Cashew-Chicken Pasta Salad

16 Ounces Spiral or Rotini Pasta
2 Cups Cubed Cooked Chicken -- (see Notes)
20 Ounce Can Pineapple Tidbits -- drained
1 1/2 Cups Diced Celery
3/4 Cup Sliced Green Onions
1 Cup Seedless Green Grapes -- cut in half
1 Cup Seedless Red Grapes -- cut in half
1 Cup Dried Cranberries
1 Cup Ranch Salad Dressing
3/4 Cup Mayonnaise
2 Cups Salted Cashews

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery and grapes. Drain pasta and rinse under cold water. Stir into the chicken mixture along with the dried cranberries.

In a small bowl, whisk the ranch dressing and mayonnaise together. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour. Just before serving, stir in cashews

NOTES : This makes a really large salad and you might want to cut it in half. Everyone loves it and you really don't need to add the chicken. It's good without.

Mac & Cheese in Pressure Cooker

2 1/2 Cups Elbow Macaroni
2 Teaspoons Chicken Soup Base
3 Cups Water -- divided
2 Tablespoons Butter or Margarine
1 Tablespoon Parmesan Cheese
2 Cups Shredded Sharp Cheddar Cheese
2 Ounces Cream Cheese
1 Teaspoon Dried Yellow Mustard

Combine 2 cups water with the 2 teaspoons chicken base. Add to pressure cooker along with macaroni, butter, Parmesan cheese and remaining cup of water.Secure lock on lid, and close vent so it's on pressure. Set cooker to high and cook for 6 minutes.

Perform a quick release to release the cooker's pressure. Safely remove lid and slowly stir in the cheese, mustard and cream cheese until melted and creamy. Serve immediately

Sharon's Swiss Steak

3/4 Cup Burgundy
1/4 Cup Water
2 Cloves Garlic -- pressed
1 Stalk Celery -- diced
1 Pinch Italian Seasoning
4 Ounce Can Mushrooms
2 Tablespoons Butter
1/3 Cup Flour
3 Pounds Round Steak -- 3/4 to 1" thick
Bacon Drippings
2 Medium Onions -- chopped

Combine wine, water, garlic, celery, Italian seasoning and let stand during other preparation. Saute mushrooms in butter, remove from pan with a slotted spoon. Saute' onions in a small amount of oil, remove them from the pan when they are limp. Take flour and add salt and pepper to season it and rub it into the steak that has been cut into serving pieces. Fry the steak slowly in a sufficient amount of bacon fat until lightly browned on both sides. Put all meat in a pam and surround with onions. Pour wine mixture on top and then add mushrooms. Cover tightly and simmer slowly for approximately 45 minutes, or until meat is tender. Add more wine if you need more moisture.

NOTES : This is an all-time favorite recipe. I like it especially because it can be made ahead in your electric skillet and simply heat it up when it's time to eat. A great company dish, I like to serve it with mashed potato casserole.

Caroline's Ham & Potato Casserole

2 cups ham -- diced
3 cups cubed potatoes
1/3 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup mayonnaise
1 cup shredded sharp cheddar cheese
1 cup milk
1 tablespoon flour
2 tablespoons butter

Cover cubed potatoes with water and cook until just done. Meqnwhile, melt butter in deep skillet. Saute' green onions and peppers. Remove from stove and add flour. Add milk and stir. Add mayonnaise and cheese. Mix until smooth. Drain and add potatoes and ham. Put in casserole and bake until done at 350°, approximately 30 minutes.


NOTES : This is really good as a side dish or main casserole, but--don't forget the green peppers, They make the dish.

Pam's Dip

2 pounds velveeta
1 pound hamburger
1 medium onion -- diced
12 ounces chunky salsa
1/4 teaspoon garlic powder
3 teaspoons minced jalapeno peppers

Brown hamburger with the onions and put into a crock pot. Dice the cheese up and put with hamburger. Add the garlic powder and jalapeno peppers. Cover and cook on low for 4 hours - stirring often.




NOTES : This is a great basic recipe and it would also be good with black beans and olives added. Serve with tortilla chips, fritos or any firm chip. A real crowd pleaser.

Summer Green Salad

1/2 Medium Red onion -- sliced
1 Fresh Orange -- peeled and sliced
1 Medium Cucumber -- peeled and sliced
1 Head Romaine Lettuce
1 Ripe Avocado -- peeled and sliced
Dressing:
1/2 Teaspoon Fresh Lemon Juice
1/2 Teaspoon Fresh Orange Juice
1/3 Cup Orange Juice Concentrate
1 1/2 Tablespoons Sugar
1/2 Cup Vegetable Oil
2 Tablespoons Red Wine Vinegar
1 Tablespoon Fresh Lemon Juice
1/4 Teaspoon Salt
Pepper to Taste

Prepare salad ingredients (except avocado) and put in refrigerator. Combine dressing ingredients and refrigerate. Just before serving prepare avocado and mix with the dressing and our dressing on salad mixture.


NOTES : When you prepare an vinegar-oil dressing, I always do it in the food processor or blender. Combine all ingredients and slowly add the oil while the machine is running, This makes it all come together nicely.