Salsa

Brenda Douglas
Combine all of the following in a blender
1 14.5 oz. can of diced stewed tomatoes
2 jalapenos (Herdez brand)
cilantro (one handful)
1/8 of a yellow onion
1 garlic clove
salt to taste

Mix all ingredients to consistency desired (for example chunky, etc.)

Appetizers

This month we met at Trudy's home. The theme was appetizers. Those there were Susan, Jennifer, Lynell, Nancy, Evelyn, Trudy, and Ingrid. Everything was really good. A special treat was this yummy banana bread from Trudy's mom! We are excited to try out these new recipes!

Fruit Relish

Lynell JonesFruit relish
Strawberry
Mango
Apple
Pear
Grapes
Squeeze of lemon

Tortilla Chips
Any style four tortilla
Brush with water
Sprinkle with cinnamon (or any flavor)
Cut into triangles using a pizza cutter
Bake at 350 degrees for 7 minutes

Deviled Eggs

Susan Harms Just take some hard boiled eggs, shelled and cut in half lengthwise. Mix together the yolk along with some mayo, mustard and garlic salt. Other possible add-ins are dill and/or sweet relish. Then fill the egg whites with the mixture. Sprinkle with paprika.

Bean Dip

Ingrid Ahlstrom4 cups refried beans
1 cup sour cream
1 cup green enchilada sauce
1/2 can diced jalapenos
1/2 can diced green chiles
Hot sauce to taste
Mix together on stove until thoroughly heated.

Avocado Salsa Cups

Nancy Pitney

Tortilla Cups

6 (11-in.) flour tortillas

1 tbsp vegetable oil

Avocado Filling

2 small plum tomatoes

2 small avocados

2 tbsp chopped fresh cilantro

2 tbsp lime juice

2 garlic cloves, pressed

1/4 tsp salt

1/2 cup sour cream

Additional chopped fresh cilantro (optional)

1. Preheat oven to 350 degrees. For cups, use a pizza cutter to trim tortillas to form six 6-in. squares; discard trimmings. Cut each square into quarters for a total of twenty-four 3-in. squares. Make a 1-in. cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil. Press squares into bottom of a mini-muffin pan. Bake 8-10 minutes or until crisp. Remove from oven.

2. For filling, slice tomatoes in half lengthwise; scrape out seeds and finely dice. Peel and finely dice avocados. Chop cilantro. Combine tomatoes, avocados, cilantro, lime juice, garlic pressed and salt.

3. Fill cups with filling. Spoon sour cream into resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream over avocado mixture. Garnish with additional chopped cilantro, if desired.

Yield: 24 servings

Bean Dip

Evelyn Ensminger1 can pinto beans
1 can black-eyed peas
1 can shoe peg corn (white)
1 small jar roasted red peppers
1 red onion, chopped
1/2 green pepper, chopped

Boil together until clear
1/2 cup olive oil
1/2 cup apple cider vinegar
2 cups sugar

Cool, add veggies, marinate before dipping with tortilla scoopers.
Amount of sugar, oil and vinegar can be decreased.