Salsa

3 cans petite diced tomatoes
1 can Rotel tomatoes
1 small sweet yellow onion, chopped
1/2 lemon, squeezed
1 bunch cilantro - chopped
lots of garlic salt - to taste


submitted by Jeanette Pixton

Spinach Artichoke Dip

1/2 c spinach, chopped
1 c artichoke hearts
8 oz cream cheese
1/2 c grated parmesan cheese
1/2 tsp crushed red pepper
1/4 tsp salt
1 clove garlic, smashed
dash pepper

Cook spinach and artichoke hearts together until soft (or use frozen spinach and canned hearts and just heat up). Soften cream cheese in microwave for about 1 minute. Stir together and serve with tortilla chips or bread.

Serves 4.

submitted by Laurel Herbert

Fried Zucchini

Slice zucchini
dip in egg w/milk
coat in flour
fry in butter

Yummy!

submitted by Julie Stephenson

Fruit & Coconut-Apricot Sauce

1 pomegranate (seeds only)
1 appled, cored & quartered
8oz pineapple chunks - fresh is even better
1 orange , peeled & sectioned
1 banana, peeled & sliced
2 kiwi, peeled & cut into 1/4" slices
2 tbsp fresh lemon juice
1 tbsp honey
8 oz light sour cream - or yogurt for less calories!
1/4 c shredded coconut
2 tbsp apricot preserves
2 tbsp coarsely chopped walnuts
1 tsp vanilla extract

Toss fruit with lemon juice, arrange on platter. Combine sour cream, coconut, preserves, walnuts & vanilla. Place in small bowl to be used as a dip - or toss with fruit for a salad.

Makes 6 servings.

Recipe Submitted by Laurel Herbert (recipe exchange)

Green Chile Quiche Appetizer Squares

Toss lightly in a 2 quart bowl and set aside:

1/2 c flour
1/2 tsp baking powder
1/2 tsp salt
2 c shredded monterey jack cheese

Lightly beat together:
10 eggs
1 can 8oz diced chilies, drained
16oz cottage cheese


Stir together both mixtures and pour into a greased and floured pan.

Drizzle 6 tbsp margarine, melted, on top and cook:
12x18 jelly roll pan at 325 degrees for 35-45 minutes
9x13 pan at 350 degrees for 50 minutes

Recipe Submitted by Laurie Scott (recipe exchange)

Spinach hors d'Oeuvre with Mustard Sauce

2 10 oz pkg frozen chopped spinach, thawed & drained
3/4 c butter, softened
6 eggs, beaten
2 c herb-seasoned stuffing cubes
1 c parmesan cheese, freshly grated
salt & pepper to taste

Mustard Sauce:
1/2 c dry mustard
1/2 c white vinegar
1/4 c sugar
1 egg yolk

Squeeze any excess moisture from the spinach. mix the spinach, butter, eggs, stuffing mix and parmesan cheese in a bowl. Season with salt & pepper. Shape into 1 inch balls and place on a baking sheet. Makes bout 40 balls. Bake at 375 degrees for 15 minutes. Serve with Mustard Sauce.

Mustard Sauce:
Stir the dry mustard into the vinegar in a small bowl. Cover and let stand for several hours. Mix the sugar and egg yolk in a small saucepan. Stir in the mustard mixture. Cook over medium heat until thickened, stirring constantly. Remove from the heat and let cool to room temperature.

Note: These appetizers can be made ahead and frozen before baking. Freeze on a baking sheet and transfer to freezer bags when frozen. Thaw slightly before baking. The sauce can be made 1 to 2 days ahead. Cover and chill.

Makes 20 appetizer servings.

Recipe Submitted by Melody Rasmussen (recipe exchange)

Shrimp Cocktail

1 c ketchup
2 tbsp lemon
3 tbsp minced celery
1 tsp horseradish
1 tbsp grated onion
1/4 tsp tobasco sauce
salt (if desired)

Mix together, then use as a dip or to pour over large ice cold shrimp.

Recipe Submitted by Faye Brady (recipe exchange)

Mexican Pinwheels

2 pkgs cream cheese (8oz)
1 4oz can green chilies (diced)
1 40z can chopped olives (black)
6 large flour tortillas

Mix green chilies and black olives into softened cream cheese. Spread mixture on entire flat surface of tortilla (one side). Roll up tightly and place in a plastic bag to chill for ease in slicing. Slice into 1/2 inch pieces. Serve with salsa. Best if made the night before so that the flavors have time to blend. Yummy!!

Recipe Submitted by Michelle Westerlind (recipe exchange)

Gyoza (Japanese Pot Stickers)

1 lb ground beef
1/3 c chopped onion
1/3 c chopped green pepper
1 tbsp minced ginger
1 tbsp minced garlic
1/2 c grated carrots
1 egg
won ton wrappers
2-4 tbsp oil

(Can use grated cabbage or chopped won bok in place of green pepper and carrots.)

Mix all ingredients well (except wraps) and sprinkle with salt, pepper and soy sauce. Put filling mix in center of wrap. Moisten slightly around the edges of the wrap and fold into a triangular shape. Press with fork to pleat and seal edges. Heat 2 tbsp oil in wok and place wrapped gyoza in pan so they do not touch. Cook until brown, then flip to other side and cook until light brown. Then place 2-4 tbsp water in pan lid and dump onto gyoza. Cover pan immediately and steam for 2 minutes. Remove from pan and serve.

Sauce:
Mix a little rice vinegar, soy sauce, and chili sesame oil to taste. Chili oil will make it hotter. Serve with white sticky rice.

Recipe Submitted by Michelle Skousen (recipe exchange)

Veggie Pizza

1 pkg crescent refrigerator rolls
1/4 c mayonnaise
1 8oz cream cheese
3/4 tbsp ranch dressing mix (dry)
1/2 c each of the following (finely chopped):
broccoli
cauliflower
carrots

Lay rolls in a 9x13 pan. Flatten to seal dough. Bake for 15 minutes at 375 degrees. Remove and cool. Mix cream cheese, mayo, and dressing mix. Spread over rolls. Sprinkle veggies on top.

I like to add: a quartered cucumber slice, 1/2 of a grape tomatoe, and a sliced olive (on each square). Cut into squares and serve or cover and refrigerate 1 to 2 hours.

Recipe Submitted by Debbie Mackay (recipe exchange)