Fresh Homemade Salsa

 This recipe was shared with us by a friend, Jackie Ann. Jay loves this salsa!

Picture from sugarspunrun.com

Fresh Homemade Salsa

1 medium onion, chopped

2 jalapenos, chopped

1 garlic clove, chopped

1 28oz. can of whole tomatoes

2 Tablespoons vnegar

1/2 cup of fresh cilantro, chopped

1/2 teaspoon salt

Put onion, jalapenos and garlic in a blender and chop up. Add the rest of the ingredients and use the blender on pulse to blend. Don't over blend because it will make it too runny. Just a quick blend until it is a consistency that you like.

Nut Tree Marshmallow Fruit Sauce

This recipe is from a packet of recipes from the Nut Tree Restaurant in Vacaville, California. This recipe is one of my Mom's favorite things to eat when we would eat there in the 1960's. Serve the Marshmallow Dressing with fruits- watermelon, fresh pineapple, cantaloupe, bananas, grapefruit, apples, cherries, strawberries, blackberries, grapes and served with cottage cheese, orange nut bread and a fresh orchid for decoration.

Fruit Salad with Marshmallow Dressing

1 cup sugar

2/3 cup light corn syrup

1/2 cup hot water

2 egg whites

Dash of salt

1/4 teaspoon vanilla

1/4 cup mayonnaise

1 Tablespoon grated orange rind

Combine sugar, corn syrup and hot water. Heat slowly, stirring, until sugar dissolves, then boil without stirring to firm ball or thread stage (248 degrees on candy thermometer). Beat egg whites with salt. When stiff, gradually beat in the hot syrup, beating until thick and fluffy. Add vanilla. Fold in mayonnaise and orange rind.

Makes 1 1/2 cups.

From cookeatshare.com -Preparing one of the Nut Tree “vintage” recipes always brings back fond memories of the indoor aviary, rocking hobby horses, toy shop, kiddie train, and of course - the restaurant/bakery. A specialty of the Nut Tree was Fruit Salad with Marshmallow Dressing. It was served as a large luncheon plate with fruits in season, cottage cheese and nut bread. However I like to serve it as dessert. The sauce is for dipping large chunks of fruit fondue style, or as a topping for a dish of fresh fruits. A colorful platter of fresh fruit and this yummy sauce make a conversation piece as well as dessert. Present it on a turntable in the table center, and guests will appreciate the ease of service.

Ingredients

1/2 cup hot water

2/3 cup light corn syrup

1 cup sugar

2 egg whites

Dash salt

1/4 teaspoon vanilla extract

1/4 cup mayonnaise

1 tablespoon grated orange zest

Selection of fresh fruits (pineapple, bananas, apples, cantaloupe, strawberries, etc.)

Directions

Combine water, corn syrup and sugar in a deep saucepan. Heat over medium heat, stirring until sugar dissolves. Increase heat and boil slowly without stirring to firm ball stage or thread stage (248 degrees F. on candy thermometer.) Do not overcook.

Meanwhile beat egg whites with salt. When stiff, gradually beat in the hot syrup, beating until thick and fluffy. Fold in vanilla, mayonnaise and orange zest.

Yield: 1 1/2 cups. Figure 12 servings, each serving = 2 tablespoons.

If sauce becomes too thick, thin with a small amount of hot water.

FRUITS: For use as a dipping sauce fondue-style prepare fruits in large pieces. For use as a topping, prepare fruits in bite-size pieces, and/or add smaller fruits like berries to the array.

Costco Spicy Mixed Nuts

 From Costco Connection September 2022 (Recipe courtesy of Randy Altig)

Spicy Mixed Nuts

3 Tbsp unsalted butter

1 Tbsp brown sugar

1 Tbsp dried rosemary

1/2 Tbsp dried tarragon

1/2 tsp cayenne pepper

1 1/2 tsp salt, plus more for sprinkling

3 ups Kirkland Unsalted Mixed Nuts

Prehear oven to 350 degrees. Line a cookie sheet with parchment paper.

Melt butter and brown sugar in a 2 cup heatproof glass measuring cup in the microwave and stir to dissolve the sugar. Add the rosemary, tarragon. cayenne pepper and salt.

Put the nuts in a large bowl and gently pour in the melted butter mixture as you toss the nuts, making sure to coat all the nuts. Spread out the nuts on the lined cookie sheet and bake until the become glazed, about 20 minutes, stirring oce during the cooking process. Remove from oven and sprinkle with extra salt. 

Makes 3 cups.

Pineapple Cheese Ball

Pineapple Cheese Ball

2 ( 8 oz) cream cheese                                 

1 (8 ½ oz) can crushed pineapple, Well drained

2 cups chopped pecans- Divided ½ cup, 1 ½ cup

¼ c finely chopped green bell pepper                                                                         

1 Tbsp finely chopped onion 

1 tsp seasoning salt

Soften cream cheese.  Gradually stir in crushed pineapple, ½ cup of pecans, green pepper, onions, and salt.  Chill well.  Form in 2 cheese balls.  Roll in 1 ½ cups pecans.  Chill.

Note: put saran wrap into curved bowl or other container, then chill before rolling in nuts.  Or for logs, roll in wax paper.  Chill.  Roll in nuts.

Recipe shared by Karen.

Martian Bean Dip

The dish got its name when we told our children that it was a recipe that we got from our friends, the Marshalls. We called it Marshall’s Bean Dip. One of our children yelled in surprise, “Martian Bean Dip!” And, it has been Martian Bean Dip ever since.

Martian Bean Dip

1 lb. hamburger

1 can refried beans

1 pint sour cream

½ - ¾ cup green taco sauce (La Victoria, if you can find it.)

1 cup grated cheddar cheese

Option: Sliced black olives

Brown hamburger. Add refried beans. Spread in a greased pan. (I use a round pan. I think that a 9x13 would work.) Mix together the sour cream and taco sauce. Spread over the meat mixture. Top with cheese. Add black olives, if desired. Bake at 350 degrees for 20 minutes. Let cool for 10 minutes to thicken. (If you can. We frequently have to eat it before it gets thicker and that is okay.) Serve with corn chips.

We use this as a meal but it was originally served to us as an appetizer.

Recipe shared by Robin.

Homemade Pita Chips

This is a recipe that Carolyn served us when we were visiting their family once upon a time. We loved these pita chips so much that we asked for the recipe. They are better than any pita chips that we have had from the grocery store. We bought many different bags and boxes of pita chips and had a taste test. This recipe was the FAVORITE!

Pita Chips 

4 whole pita breads- whte, wheat or onion flavored
olive oil
sea salt

Preheat the oven to 350 degrees. Line a baking sheet with foil and set aside. Using a pizza cutter, cut the pita bread into 8 triangles. Pull the pita triangles apart to make thinner pita chips. They are nice an crisp and not too thick. Place the pita chips onto the baking sheets and drizzle with olive oil. Toss to coat well. Sprinkle with sea salt. Bake for 15-20 minutes or until the chips are lightly browned and crisp. Cool completely before serving. Store in an airtight container.

I like to cook them in the convection oven for 12 minutes.

Recipe shared by Robin.

Hummus

This is a recipe that Jay was given at work. He loved it so much that he actually asked for the recipe.

1 can garbanzo beans (chickpeas), drained but reserve some of the liquid
1-2 cloves finely chopped garlic
1/4 t. cayenne pepper (add more, if you want it spicier)
juice of 1 lemon
sea salt and pepper
olive oil- 1/2 to 3/4 cup

Blend the garbanzo beans, garlic, cayenne, lemon juice, salt and pepper. Drizzle in 1/2 cup olive oil. Add more olive oil or reserved bean liquid until desired consistency.

**Add 1-2 T. Tahini for creamier texture.

Recipe shared by Robin.