Servings: 4

      2 cup          Beans; pinto
   1/4 cup          Mayonnaise or salad dressing
      1 clove       Garlic; finely chopped
1 1/2 tspn         Red chiles; ground

* Pinto beans can be home cooked or canned.
Mix all ingredients. Cover and refrigerate 1 hour.
Serve with tortilla chips. Makes 2 cups of dip.
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Blue Cheese Dip                     by: Chef Norm

Servings: 4

   2 oz       Blue cheese; crumbled
1/2 cup     Mayonnaise
1/2 tspn    Cracked black pepper
1/2 cup     Sour cream

Place everything in food processor and process till smooth.
Chill. Serve with celery sticks and Buffalo Chicken Wings
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Classic Lipton Onion Dip

Servings: 1

   1 ea     Lipton onion recipe
   1 ea     Sour cream
1/2 cup   Grated cheese
   1 cup   Plain yogurt
   2 tspn  Pickle relish
   1 tspn  Worcestershire sauce

Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese
Skinny Dip with yogurt Zesty Dip with relish and worcestershire
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Corn And Walnut Dip                    by: Chef Norm

Servings: 8

 16 oz          Cream cheese; softened, 2 pk
1/4 cup        Vegetable oil
1/4 cup        Lime juice
   1 tblspn    Red chiles; ground
   1 tblspn    Cumin; ground
   1 clove     Garlic
1/2 tspn       Salt
   1 dash      Black Pepper
   8 3/4 oz    Corn; whole kernel, drained
   1 cup        Walnuts; chopped
1/4 cup        Onion; chopped, 1 small

Place all ingredients except corn, walnuts and onion in a food processor,
and chop until smooth. Stir in corn, walnuts, and onion.
Serve with tortilla chips. Makes 4 cups of dip.
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Madras Dip                 by: Chef Norm

Servings: 4

2 lg           Eggs; hard boiled
2 cup        Sour cream
1 cup        Curry powder
1 tspn       Garlic powder
1 tspn       Onion; grated
2 tblspn    Green pepper; grated
2 tblspn    Celery; grated

Add diced eggs to all other ingredients which have been smoothly blended in blender.
Consistency is thin. Chill; sprinkle with paprika and serve with corn chips.
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Multilayered Mexican Dip

Servings: 1

      1 cup     Refried beans; 14 oz
1 1/4 cup     Sour cream
   1/4 tspn    Cumin; ground
      1 dash   Hot pepper sauce
   1/3 cup     Onion; finely chopped
      1 tspn    Lime juice
   1/4 tspn    Hot pepper flakes
   1/3 cup     Green onions
   1/2 cup     Olives; black sliced
      2            Tomatoes; chopped
      2 cup     Cheddar; shredded

In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot
pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2"
deep. In bowl, mix remaining sour cream, chopped onion, lime juice
and red pepper flakes; spread over refried bean layer. Garnish with
concentric rings of green onions on outside, black olives, tomatoes
and cheese in centre. Cover and refrigerate till sering time.
Tortilla wedges may be used as dippers.
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Olive Tapenade

Servings: 4

   2 ea      Anchovies
   1 cup    Black olives; chopped
   4 tspn   Worcestershire sauce
1/2 cup    Mayonnaise
1/4 cup    Parsley; fresh, chopped, or
   4 tspn   Parsley; dried, crushed
1/2 tspn   Salt
   1 tspn   Garlic; minced
   3 tspn   Basil; fresh chopped, or
   1 tspn   Basil; dried

Chop and mash the anchovies on a cutting board. Put them into
a bowl and mix with the olives and worcestershire sauce. Blend in the
mayonnaise and add all the rest of the ingredients, blending well.
Cover and chill. Makes about 2 cups of dip.
SUGGESTED DIPPERS: Scallions, French Bread, Seafood
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Rip & Dip

Servings: 1

   1 ea        Bread; round, hollowed out,
   1 pk        Spinach; frozen, chopped
   1 cup      Sour cream
   1 cup      Mayonnaise
   1 cup      Water chestnuts, diced
1/2 cup      Cheese; cheddar, grated
1/4 pk        Knorr swiss vegetable soup m
   1 ea        Onion; small, diced

Mix all ingredients except bread together and refridgerate until ready
to serve. When ready to serve pour into hollowed out bread and serve
with inside of bread ripped up and crackers. (Auntie Kay's Recipe)
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CREOLE DAUBE GLACE'

Serves 8 to 10

 20 small         pimiento-stuffed green olives
   5                   green onions, minced
   2 tblspn        minced parsley
   1 cup            finely shredded roast-beef
   3 cloves       garlic minced
   2 cans          (13 1/2 oz. ea.) beef broth
   1 tbspn         worchestershire sauce
   2                   envelopes unflavored gelatin
1/4-1/2  tspn   Tabasco sauce

Slice olives and arrange in bottom of a 6-cup mold. Carefully sprinkle beef over olives.
In large bowl, mix gelatim adn 1/2 cup of the beef broth. Heat remaining broth to boiling;
add to gelatin mixture and  stir until gelatin is completely dissolved.
Add remaining ingredients; mix well.
Chill just untill mixuture is conssitency of unbeaten egg whites, then pour over olives
and meat in mold. Chill until firm; ummold to serve.
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Brigitte's Shrimp or Tuna Mousse

Servings: 6

   2 tblspn          Mayonnaisse
1/2 cup              Water
   1 can              Tomato soup
   1 pkg 8 oz      cream cheese
   1 tspn             Paprika
   1 lb                 Shrimp or 2 sm cans tuna
1/4 cup               Peppers, finely chopped
1/2 cup              Celery, finely chopped
   1 tblspn          Onion, grated
   1 tspn             Worchestershire Sauce
1/4 tspn             Salt
   1 pkg              Unflavored gelatin in
                          Water as directed

Soak gelatin in water. Heat undiluted sop; add gelatin and stir well
until dissolved. Mash cream cheese; add to soup and continue to heat
until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna,
and vegetables and seasonings. Mix well and put into a well-oiled
mold. Enjoy!
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Howard Karten's Salsa

Servings: 6

   4 md        Tomatoes
                   Chopped scallions to taste
1/4 med      Chopped red onion
 10              Quartered black olives
   1 tblspn   Olive oil
   2 tspn      Red wine vinegar
                   Chopped red pepper
                   Chopped green pepper
   1 tspn      Salt
   1 tblspn   Ground cumin
   1 tspn      Garlic
   1 tspn      Oregano
                   Ground red peppers to taste
                   Cayenne pepper to taste

Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan.
Add remaining ingredients, mix thoroughly, refrigerate and serve.
"You can add any kinda vegetable you want to this."
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Super Bowl Salsa                       by: Chef Norm

Servings: 2

   1 can (28oz)     Whole peeled tomatoes and juice, chopped
   2 cup                Thinly sliced celery
   1 med               Cucumber, peeled and diced
   1 cup                Chopped fresh cilantro
   1 can (4oz)       Chopped Green Chiles  or 4 fresh Jalapeno peppers chopped fine
   1 lg                   Red Onion, chopped
   1 lg                   Green bell pepper, chopped
   2 tblspn            Fresh lime juice
   1 tblspn            Vinegar
1/2 tblspn            Sugar
   2 clove             Garlic, chopped
   1 tspn               Ground cumin
   1 tspn               Oregano

In a large glass bowl, combine all. Cover and refrigerate until ready to serve.
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WISCONSIN HOLIDAY FONDUE

Servings: 4

      1 med                   Onion, chopped
2 1/2 cup (10 oz.)       Shredded Cheddar Cheese
   1/2 lb                       Ground beef
      2 can (10 1/2 oz)  Pizza sauce
      1 cup (4 oz.)         Mozzarella cheese
1 1/2 tspn                   Fennel seeds
                                   Italian or French bread or English muffins
1 1/2 tspn                   Leaf oregano
   1/4 tspn                   Garlic powder

In a sauce pan over medium heat,brown onion and ground beef. Drain.
Add pizza sauce and seasonings;stir until heated. Add cheese by
handfuls. Stir until smooth. Pour into fondue pot. Keep warm while
serving. Serve with Italian or French, cut in pieces or over English
muffins for a luncheon treat. Makes 4 servings.
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FETA & RICOTTA CHEESE FONDUE

Servings: 4

   3 tblspn    Butter or margarine
   1               Lemon, juice of
   4 oz          Feta cheese 1/2" cubes
   1 tblspn    Parsley, minced (optional)
1/8 tspn       Pepper, black .
   1 cup        Ricotta cheese

This will taste very Greek to you. Be sure to drain the spinach well.
Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat.
Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and
mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes.

Stir in lemon juice, and garnish with the parsley if desired. Serve at once;
as the fondue cools, it loses flavor.

VARIATIONS:
Substitute Fontina cheese for the Feta Cheese or you can substitute cottage
cheese for the ricotta. You can make both of these substitutions. Servings: 4
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MONTEREY FONDUE

Servings: 8

12 slice                     Bread
  7 oz                         Canned whole green chiles
                                 Butter or margarine .
  2 cup                      Shredded Monterey Jack - softened
  4                             Eggs, lightly beaten
12 oz                        Canned whole kernel corn
  3 cup                      Milk - drained
  1 tspn                     Salt

Trim crusts from bread. Spread bread with butter, then cut slices in halves.
Arrange half of bread slices in greased shallow 3-quart baking dish. Cover
with half of corn. Seed chiles, cut into strips and arrange half of chile strips
over corn. Sprinkle with half of cheese. Repeat layers. Combine eggs, milk
and salt and pour over ingredients in casserole. Cover and refrigerate 4 hours
or longer. Bake at 350F 45 to 50 minutes, or until puffy and brown.
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DEEP IN THE HEART OF TEXAS SALSA

      6                 whole jalapeno peppers
      2 reg.         cans whole peeled tomatoes
      1                 red onion (medium ) chopped
   1/4 tspn         cumin
   1/8 tspn         chili powder
   1/8 tspn         garlic powder
   1/4 tspn         cilantro
1 1/2 tspn         salt

Blend peppers with the juice from 1 can of tomatoes to the desired texture.
Add only the tomatoes from the 2 cans and all of the remaining ingrediants.
Blend to the desired texture. Yield = approx 1 quart.
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Toasted Pecan-Mushroom Pate

Yield: 12 servings

   1                3/4" piece ginger, sliced
   2                Jalapeno peppers, seeded & -- sliced
   2 slice       Bread, quartered
   8 oz           Mushroom caps, sliced
   1 cup         Toasted pecans
1/2 cup         Extra-firm silken tofu
   1 tspn        Salt
   1 tblspn     Lemon juice
   3 tblspn     Chopped cilantro
   1                Red bell pepper, roasted & -- coarsely chopped

Pre heat oven to 350F. With food processor running, drop ginger & chilies through feed
tube & mince. Add bread & pulse till it is reduced to crumbs. Add mushrooms & pecan
& puree. Add tofu, salt & lemon juice & blend well. Add cilantro & red pepper & pulse until
the pepper is finely chopped.

Place in an oiled 4 cup loaf pan & bake for 1 hour. Serve warm or at room temperature.
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Creamy Purple Onion And Basil Dip                    by: Chef Norm

Yield: 6 servings

   1 cup         Cream Cheese; Softened
1/4 cup         Fresh Basil; Chopped, OR  4 tspn Dried Basil; Crushed
   1 cup         Sour Cream
   2 clove      Garlic, minced
1/4 cup         Carrot; Shredded
1/4 cup         Purple Onion; Chopped
1/4 tspn        Salt
1/4 tspn        Black Pepper
1/4 tspn        Crushed Red Pepper

Beat the cream cheese to a smooth consistency in a blender, gradually adding the basil.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill. Makes about 2 1/2 cups of dip.
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Shrimp Dip

   2                Stalks of celery, diced
   2 pkg        Cream cheese 8 oz.
1/2 cup         Miracle Whip
1/2 cup         Chili sauce
   3 tblspn     Horseradish
   2 tblspn     Pickle relish
   1 can         Shrimp

Mix cream cheese, Miracle Whip, chili sauce, horseradish and pickle relish in your mixer.
Add broken pieces of shrimp and celery. Refrigerate.
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Cold Spinach Dip

Yield: 4 servings

1 pkg    Spinach chopped(cook/drain)
1 cup    Water chestnuts(drain/chop)
1 pkg    Knorr vegetable soup mix
1 cup     Mayonnaise
8 oz       Sour cream

Mix all. Refrigerate 2 days. Serve on crackers.
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Chocolate Pate

1-1/4 cup        heavy cream
   1/4 cup        unsalted butter
      1 lb           semisweet chocolate, chopped into small pieces
      1 cup        ground toasted almonds
                       Zest of one orange
      1 oz          Grand Marnier Liquor
      1 cup        dried fruits (apricots, peaches, cherries, currants or a mixture)
      1 cup        toasted whole nuts (hazlenuts, pecans, walnuts or a mixture)

Bring cream and butter to boil in medium saucepan. Turn off heat and
stir in chocolate until smooth. Stir in rest of ingredients in order
given. Line a 9-inch loaf pan with plastic wrap and turn mixture into
it. Chill overnight. Makes 12 servings.
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Watermelon-Walla Walla Sweet Onion Salsa

1/4 cup         orange marmalade
1/4 cup         chopped fresh cilantro
1/4 cup         finely chopped jalapeno peppers
   2 tblspn     white vinegar
   1 clove      garlic, minced
1/2 tspn        salt
   2 cups       chopped seeded watermelon
   1 cup         chopped Walla Walla Sweet Onion
   1 cup         chopped orange sections

In large bowl, stir together orange marmalade, cilantro, jalapeno peppers,
vinegar, garlic and salt. Add watermelon, Walla Walla Sweet Onion and
orange, gently toss together until coated. Chill at least 30 minutes before serving.
Makes 4 cups. Preparation Time: 15 minutes
Chill Time: 30 minutes
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Warm Cheesy Salsa Dip

1 cup         salsa
4 oz           cream cheese
1 cup         monterey jack cheese -- shredded
2 tblspn     green onions -- sliced

In a medium microwave-safe bowl, combine salsa and cheeses.
Microwave on high for 2-4 minutes or until melted. stirring twice during cooking.
Sprinkle with onions.
Sprinkle immediately with tortilla chips.
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Hawaiian Papaya Chutney

      1 cup        White Vinegar
1 3/4 cup        Brown Sugar, Packed
      1 med       Onion, Chopped
      2               Limes Or lemons, Sliced
      1 cloves   Garlic, Crushed
      1 cup        Golden Raisins
      2 lg           Tomatoes, Peel & Chopped
      1               Green Bell Pepper, Chopped
   1/2 cup        Ginger, Cut In Strips
   1/2 cup        Whole Blanched Almonds
   1/4 tspn        Red Pepper Flakes
1 1/2 tspn        Salt
      1 cup         Dry White Wine
      3                Very Firm Papayas *
      2 cup         Chopped Fresh Pineapple

* Papayas should be peeled, seeded and cut up.

Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes,
bell pepper, ginger, almonds, red pepper, salt and white wine in large
heavy kettle. Cook gently 1 hour, stirring frequently, until liquid is
clear and syrupy. Add more wine or water, if needed, to prevent
sticking. Add papayas and pineapple. Continue cooking about 15 minutes
or until fruit is tender. Cool and refrigerate or fill hot sterilized
jars, leaving 1/2-inch head space. Seal.

Makes about 4 pints
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Apple Mint Chutney

      2 lrg           lemons
      6 cups        apples -- peeled and chopped
      6 cups        onions -- chopped
      3 cups        tomatoes -- peeled and diced
2 1/2 cups        sugar
      2 cups        cider vinegar
1 1/2 cups        raisins
   2/3 cup          fresh mint -- lightly packed
   1/4 cup          fresh parsley -- chopped
   1/2 tspn         salt
   1/2 tspn         cinnamon
      1 pinch       cayenne pepper

Pare outer rind from lemons and cut in thin strips. Squeeze and strain lemons into
stainless pan. Stir in remaining ingredients; bring to boil. Reduce heat to low; simmer
for 1 1/2 hours or until thickened. Fill and seal jars according to Bath Basics.
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Hot Tomato Chutney

   3 lbs          tomatoes
   1 cup         brown sugar
   1 cup         cider vinegar
   1 lg            red bell pepper -- chopped
   1 lg            onion -- coarsely chopped
   2 cloves     garlic -- minced
   3 tblspn     ginger, peeled -- minced
1/2 cup         golden raisins
   2                jalapeno -- seeded and chopped
   1 tspn        cumin seed
   1 tspn        mustard seed
   2 tspn        salt
1/4 cup         cilantro -- chopped

Place all the ingredients except the cilantro in a large non-aluminum
saucepan and cook over medium heat, stirring, until the sugar is
dissolved. Continue to cook, stirring occasionally, until the mixture
thickens, about 30 minutes. Stir in the cilantro for the last few
minutes of cooking. Pack in sterilized jars and seal. Freeze or process
in a hot water bath for 15 min. Makes 3 to 4 pints.
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VERACRUZ SALSA

Can be prepared in 45 minutes or less.

(Tomato Chile Salsa)

* available at Mexican markets

2 garlic cloves, unpeeled
1 plum tomato
1 tablespoon corn oil
12 morita chiles* with seeds or 8 dried chipotle chiles* with seeds
1 1/2 cups hot water
1/4 teaspoon coarse salt, or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot
and pan-roast garlic and tomato, turning them occasionally to ensure
even roasting, until browned and soft throughout, about 25 to 30
minutes. Discard garlic skins and tomato stem.

In a heavy skillet heat oil over moderately high heat until hot but not
smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them,
until puffed and just beginning to brown, about 10 seconds. Transfer
chiles as fried, letting excess oil drip into skillet, to paper towels
to drain and, wearing rubber gloves, discard stems.

In a blender purée garlic, tomato, chiles, water, and salt until very
smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes
about 2 cups.

Serves 4.
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GREEN CHILE MUSHROOM SALSA

For the best result, have all the ingredients at approximately the same
temperature when you make this salsa: the mushrooms still warm from sautéing and the
chiles, tomatoes, and garlic still warm from pan-roasting.

Note: To roast the chiles, tomatoes, and garlic, we used a traditional
comal, or griddle. Originally made of earthenware, this utensil is now usually
found in steel or tin.

* available at Mexican markets and some specialty produce markets
** available at specialty foods shops

   2              poblano chiles*
   2              plum tomatoes
   3 med      unpeeled garlic cloves
1/2 oz         dried morels** or 1/4 pound fresh morels**
   1 tblspn   olive oil
   6              fresh epazote leaves* chopped
1/2 cup        water
1/8 tspn      coarse salt, or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot
and pan-roast poblanos, tomatoes, and garlic, turning them occasionally
to ensure even roasting, until browned and soft throughout, 25 to 30
minutes.

While vegetables are roasting, if using dried morels, in a small bowl
soak in hot water until soft, about 15 minutes. Remove morels from
soaking liquid and halve. Strain soaking liquid through a sieve lined
with paper towels into another small bowl, reserving soaking liquid. If
using fresh morels, wash well, pat dry, trim, and halve.

In a small heavy skillet heat oil over moderately high heat until hot
but not smoking and sauté dried or fresh morels, stirring, until browned
lightly, about 1 minute. If using dried morels, add reserved soaking
liquid and boil until liquid is evaporated. Sauté dried or fresh morels,
stirring until browned, about 3 minutes more.

Wearing rubber gloves, stem and seed chiles. Discard tomato stems and
garlic stems.

In a food processor pulse chiles, tomatoes, garlic, morels, and epazote
until chopped coarse (do not purée). In a bowl stir together chile
mixture, water, and salt. (Salsa may be made 3 days ahead and chilled,
covered. Bring salsa to room temperature before using.) Makes about 1
1/2 cups.

Makes about 1 cup.
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Blue Cheese Dipping Sauce

Yield: 1 Bowl

1/4 lb           Blue, Roquefort or Gorgonzola cheese
1/2 cup        Mayonnaise
1/2 cup        Sour cream
   1 tblspn    Lemon juice
   1 tblspn    Wine vinegar
   1 ds          Hot pepper sauce, to taste

In a small bowl, mash the blue cheese, leaving some small lumps, Whisk in
the mayonnaise until blended. Add the remaining ingredients and whisk to
blend well. Cover and refregerate until serving time.
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Skinny Dips For Strawberries

CHOCOLATE FUDGE DIP
6 Tablespoons nonfat yogurt
6 Tablespoons prepared chocolate fudge sauce
1 1/2 Teaspoons frozen orange juice concentrate -- thawed

HONEY ALMOND DIP
2/3 Cup nonfat yogurt
3 Tablespoons Toasted Slivered Almonds, -- Finely Chopped
2 1/2 Tablespoons honey

STRAWBERRY CREAM DIP
1/2 Cup reduced-fat sour cream
1/4 Cup strawberries -- (no sugar added)
Fruit Spread Or Strawberry Jam

For each serving, wash and pat dry with paper towels about 3/4 cup
strawberries; set aside. For each dip, whisk ingredients until smooth in
separate containers. To serve, make one or more of the dips. Serve in
small bowls to accompany strawberries.
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Taste Of Summer Strawberry Chutney

1/2 cup golden raisins
1/2 cup dark brown sugar -- firmly packed
1/2 cup Strawberry preserves
1/2 cup Strawberry wine vinegar
1/2 cup fresh orange juice
2 teaspoons gingerroot -- minced peeled
1/2 teaspoon curry powder
1 medium navel orange
4 cups whole Strawberries -- hulled and diced
1/2 cup almonds -- sliced
Strawberry fans -- (optional)

Combine the first 8 ingredients in a large nonaluminum saucepan; bring
to boil. Cook, uncovered, over medium heat 15 minutes or until slightly
thickened and syrupy, stirring frequently. Add strawberries; reduce
heat, and simmer, uncovered, 10 minutes or until thickened, stirring
occasionally. Remove from heat; stir in almonds. Spoon into a bowl;
cover and chill. Serve with nonfat or light cream cheese and
gingersnaps. Garnish with strawberry fans, if desired. Yield: 3 1/4 cups
(serving size 1 tablespoon)
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Serrano Salsa Verde

12 ounces Whole tomatillos -- husked
4 to 6 Fresh serranos
water
1 large avocado -- peeled and seeded
3/4 cup chopped fresh cilantro
4 green onion -- chopped
2 cloves garlic
salt -- to taste
1 pinch sugar -- optional

Place the tomatillos and the serranos in a saucepan. Pour in water to cover
them. Bring the mixture to a boil and boil for 5 minutes. Drain.
When the chiles are cool enough to handle, discard the stems and seeds.
Transfer the chiles and tomatillos to a blender. Add about 2/3 of the avocado
to the blender along with the cilantro, green onions, and garlic. Puree until
smooth. Taste and add salt and, if you wish, sugar. Blend briefly.
Spoon the salsa into a decorative bowl. Chop the remaining third of the
avocado and stir it into the salsa.

NOTES : Best if eaten within a couple of hours. Great with chips and with
grilled seafood or chicken.
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Vegetable Dip Recipe

Yield: 2 1/2 quarts

2 lb cream cheese
2 lb sour cream
2 md cucumber; peeled, seeded, grated
1/2 c onion; finely chopped
2 tb dill weed
1 ts salt
1/4 ts hot sauce
1/2 ts dry mustard

Peel and remove seeds from cucumber. Shred or grate them fine. Dice the
onion fine. Combine and mix well with all ingredients.
Refrigerate.
Good as small sandwich spread also. Or as base for a cold vegetable pizza.
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Spicy Catsup

10 lb plum tomatoes -- peeled, seeded,
3 ea onions -- chopped
1 ea sweet green peppers -- chopped
2 ea celery stalks -- chopped
3/4 c vinegar, cider
1 tbsp allspice, ground
2 tsp mustard powder
1 tsp cloves, ground
1/2 tsp black pepper
1/2 tbsp paprika, sweet Hungarian
1 tsp cinnamon, ground
1/2 c honey

Mix together the tomatoes, onions, sweet green peppers, celery, vinegar,
allspice, mustard, cloves, pepper, paprika, cinnamon, and honey in a large
enameled or statinless steel pot. Cover and bring the mixture to a boil.
Uncover, reduce the heat, and simmer for 2 hours. Remove from the stove,
puree the vegetables and sieve them. Return the sieved puree to the liquid
in the pot and cook for another 2 hours or until thickened. Spoon the
boiling hot catsup into hot, clean pint jars, leaving 1/2 inch headspace.
Process for 10 minutes in a boiling water bath. The catsup will keep for
up to 1 year if stored in a cool, dark place. You can also freeze this
catsup for up to 1 year, but freeze in small quantities so that you can use
it up quickly once it is defrosted. Makes about 4 pints.
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Salsa Nueva

1 pound tomatoes -- peeled&chopped
2 carrots , parboiled -- finely chopped
salt
2 pickled jalapeno peppers, canned -- minced,seeds and all
1 teaspoon oregano
2 tablespoons pickling liquid from chiles
2 tablespoons salad oil
1 teaspoon garlic -- mashed

Peel and chop the tomatoes and add to diced carrots. Season with salt. Add
jalapenos, oregano, pickling liquid, oil, and mashed garlic. Let sauce stand for at least
1 hour so that the flavors will blend.
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Tomato Fresh Salsa (Mexican)          by: Chef Norm

   3 lg      Tomatoes, skinned, seeded, chopped (about 3-1/2 cups)
1/2 cup     Green Onions w/tops -- Sliced
1/2 cup     Green Bell Pepper -- Chopped
1/3 cup     Red Onion -- chopped
   2 tblspn  White vinegar
1/2 tspn    Cumin powder
   2 tblspn  Lime Juice -- Or To Taste
   2 tblspn  Cilantro -- Fresh, Snipped
   1 tblspn  Jalapeno Chile -- Finely Chop (about 2 large)
   2 tblspn  Garlic -- Finely Chopped
1/2 tspn    Salt -- or to taste
1/2 tspn    Black pepper -- Fresh cracked

Quickly Blanch tomatoes in boiling water, about 1 minute, to loosen the skins. Drop
them in ice water and the skins will crack. This makes them easy to peel.
Mix all ingredients and let sit at room temperature for 1 hr.
Makes about 3 1/2 cups Salsa.
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Ketchup (#1)

1 gallon tomato juice
1 pint vinegar
1 lb. sugar
1/2 cup salt
1 can Calburn's mustard
1 teaspoon red pepper
1 teaspoon cloves
1 teaspoon cinnamon
2 tablespoons flour

Add flour and mustard and mix with a little vinegar when near done.
Catsup (#2) (Don't know why one is Ketchup and one is Catsup)

1 gallon tomato juice
3 cups sugar or to taste
1/2 cup salt or to taste
1 box whole pickling spices put in bag

Boil 3 hours and at last before near done add two tablespoons flour.
If desired can add 1 can pumpkin.
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Apple and Green Tomato Chutney

12 Tart green apples
24 sm Green tomatoes
4 md Sized onions
3 c Seedless raisins (1 pound)
4 c Cider vinegar
2 1/2 c Brown sugar (tightly packed)
2 tb Salt
1/2 t Crushed, dried chilies
1 1/2 tb Curry powder
3 tb Mixed pickling spices

Wash, core and chop the apples; wash, blanch, peel and chop the apples and
chop the onions. Place apples, tomatoes and onions in a preserving kettle
and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put
the pickling spices in a cheesecloth bag and add to the kettle. Boil,
stirring occasionally, for 25 minutes, or until apples are transparent.

Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens.

Discard pickling spices, return the fruit to the syrup and bring to a boil.

Remove from the heat and ladle into hot, sterilized jars and seal
immediately. Process in boiling water bath for 10 minutes. This recipe
makes approximately 24 half-pints.
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Cost-Cutter Herbal Vegetable Dip

If you're like me, you cringe at the $3.00+ price for a mere pint of
vegetable dip at the grocery store. Is it gold or something? Try using
your herbal vinegars to create a much more personal dip that your guests
will love!

3 ounces cream cheese2/3 cup mayonnaise2 tablespoons herbal vinegar
2 tablespoons fresh herbs, minced OR 1 tablespoon dried herbs OR 1
tablespoon minced horseradish2 teaspoons Dijon mustard
1/8 teaspoon hot pepper sauce
Mix and then refrigerate 2 hours. Add more mustard if needed.
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