Ingredients

12 Red Tomatoes, Chopped
6 Medium Onions, Finely Chopped
3 Medium Green Bell or Sweet Pepper, Finely Chopped
1 12-oz Jar Pickled Jalapeno Pepper, Drained and Diced
6 Tablespoons Sugar
2 teaspoons Salt
6 Tablespoons Vegetable Oil
6 Tablespoons Lemon Juice
6 Tablespoons Cider Vinegar
2-3 Garlic Cloves, Finely Minced
3 Tablespoons Dried Cilantro Leaves
3 15 oz Cans Tomato Sauce (or 2 cans of sauce and one 12-oz can of paste for extra thickness)
3 teaspoons Dried Oregano Leaves

Instructions

Mix all ingredients together and chill to blend flavors. This recipe is for a crowd! The volume is about one gallon, but the freshness stands out and is well worth the chopping time. Once you discover the flavor that fresh tomatoes impart, you will not want to buy the commercially jarred salsa ever again. A food processor will shorten the preparation time. This salsa will keep several days in the refrigerator, but any unused portion makes a great soup starter! Simply add some more chopped tomatoes, your favorite meat, vegetable stock, potatoes, or other soup fixings. Adjust the liquid and spices and you have a quickly prepared home-style soup ready to eat or freeze.

Author: NCDA&CS

Ingredients

2 medium sweet potatoes
Olive oil or another flavored oil of choice

Instructions

To prepare the sweet potatoes for grilling, scrub skins, but do not peel. Trim the ends. Slice the sweet potatoes lengthwise into ¾-inch thick slices. Rub the sweet potatoes with oil. On a medium-hot grill, place sliced sweet potatoes. Cook approximately 10 minutes per side, or until tender when pierced with a skewer.

Servings: 4

Author: Babs Wilkinson, NCDA&CS

Ingredients

½ cup all-purpose flour
½ cup fine, dry breadcrumbs
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground thyme
8 chicken thighs, skin removed
2 tablespoons butter flavored oil
Vegetable spray

Instructions

Combine the first 6 ingredients in a plastic or paper bag; shake to mix. Place 2 to 3 chicken pieces in bag; shake well and set aside. Repeat procedure with remaining chicken. Spray an 11 x 7 baking dish with vegetable spray. Add oil to pan. Add chicken pieces. Bake, uncovered, at 400 degrees F for 30 minutes. Turn chicken; reduce heat to 350 degrees. Bake an additional 15 minutes or until chicken is tender.

Servings: 4

Author: Babs Wilkinson, NCDA&CS

Ingredients

1 pound fresh okra
2 tablespoons butter
2 shallots, chopped
Salt and ground pepper

Instructions

Wash the okra and trim the stems. Drop into a pot of boiling water and blanch for 1 minute. Drain. In a large, non-stick skillet, melt the butter over medium-high heat and sauté the okra and shallots for 3-4 minutes, tossing to coat the okra evenly. Season to taste and serve.

Servings: 4

Author: Babs Wilkinson, NCDA&CS

Ingredients

4 cups Chex cereal (corn, rice or combination)
4 cups popped popcorn (remove any un-popped corn)
1 ½ cups peanuts
¼ cup butter
¼ cup plus 2 tablespoons packed brown sugar
2 tablespoons light corn syrup
¼ teaspoons vanilla

Instructions

Mix cereal, popcorn and peanuts in a large, microwavable bowl; set aside. Microwave remaining ingredients in microwavable bowl, uncovered, on high for about 2 minutes, stirring after 1 minute, or until mixture is boiling. Pour hot liquid over cereal mixture, stirring until evenly coated. Microwave cereal mixture, uncovered, on high 5 or 6 minutes, stirring and scraping bowl after every minute. Spread mixture on waxed paper to cool, stirring occasionally to break up. Store in airtight container.

Servings: 9 ½ cups

Author: Babs Wilkinson, NCDA&CS, Marketing Division

Ingredients

1 pound ground beef
1 medium onion, chopped
Dash of pepper
1 pound processed cheese, cubed
1 bottle (8 oz) taco sauce
¼ cup water
1 medium tomato, chopped
1 medium green pepper, chopped
1 can (2 ½ oz) sliced ripe olives, drained
Tortilla chips

Instructions

In a large saucepan over medium heat, cook the beef, onion, and pepper until meat is no longer pink; drain. Add the cheese, taco sauce and water; stir until cheese is melted. Stir in the tomato, green pepper and olives. Serve warm with tortilla chips.

Servings: 6 cups

Author: Babs Wilkinson, NCDA&CS, Marketing Division

Ingredients

1 (8 oz) refrigerated crescent rolls
24 miniature smoked sausage links
½ cup butter, melted
½ cup chopped pecans
3 tablespoons honey
3 tablespoons brown sugar

Instructions

Unroll crescent dough and separate into triangles; cut each lengthwise into three triangles. Place a sausage on the long end and roll up tightly; set aside. Combine the remaining ingredients in an 11×7 baking dish. Arrange sausage rolls, seam side down, in butter mixture. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown.

Servings: 2 dozen

Author: Babs Wilkinson, NCDA&CS, Marketing Division

Ingredients

1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 ½ cups honey mustard salad dressing
2 cups herb seasoned stuffing, crushed
2 tablespoons orange juice

Instructions

Dip chicken into ¾ cup of salad dressing. Coat with stuffing. Place chicken on baking sheet. Bake at 400 degrees F for 15 minutes or until chicken is no longer pink. In a small saucepan mix remaining dressing and orange juice. Over medium heat, heat through. Serve with chicken for dipping.

Servings: 40 appetizers

Author: Babs Wilkinson, NCDA&CS, Marketing Division

Ingredients

6 patty-pan squash (about 2 inches in diameter)
3 zucchini squash, cut lengthwise in half
1 red or green bell pepper, cut into 6 pieces
1 large sweet onion, cut into ½ inch slices
1/3 cup of olive or vegetable oil
1 tablespoon lemon juice
½ teaspoon dried marjoram leaves
1 clove garlic, crushed
¼ teaspoon salt
1/8 teaspoon pepper

Instructions

Arrange vegetables in 9×13 baking dish. Mix oil, lemon juice, marjoram and garlic. Pour over vegetables. Cover and let stand at least 1 hour. Remove vegetables from marinade and reserve marinade. Cover and grill vegetables 4 inches from medium coals 10 to 15 minutes. Turn and brush vegetables with marinade 2 or 3 times. Vegetables should be golden brown and tender when done. Sprinkle with salt and pepper.

Servings: 6
Author: NCDA&CS

Ingredients

1 box white cake mix
1¼ cups water
1/3 cup vegetable oil
3 egg whites
1 (3oz) box of wild strawberry-flavored gelatin
1 cup boiling water
½ cup cold water
1 container (8oz) frozen whipped topping, thawed (3 cups)
1 cup fresh strawberries
2/3 cup fresh, sliced strawberries

Instructions

Heat oven to 350 degrees. Grease bottom only of 9×13 pan with shortening. Make cake mix as directed on package, using water, oil, and egg whites. Pour into cake pan. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Poke holes in cake with the tongs of a fork. Stir gelatin and boiling water into a small bowl and stir until smooth. Add Cold water and stir. Pour over cake. Refrigerate 2 hours. Frost with whipped topping, blueberries and strawberries.

Servings: 9-12
Author: NCDA&CS