Grandma Walter's Chili Sauce

Ingredients:

• 30 Plum Tomatoes, rinsed and chopped
• 4 Large Sweet Onions, chopped
• 2 Jalepeno Peppers, chopped
• 2 Finger Peppers, chopped
• 2 Sweet Bell Peppers, one red and one green, chopped
• 2 Tablespoons Salt
• 2 Cups White Vinegar
• 15 Tablespoons sugar

Directions:

Combine all ingredients in a large pot. Bring to a boil and simmer for 3 hours. Place in sterilized mason jars.

Posted by Debi

Hearty Bean and Barley Soup

My family loves this every time I think to make it. Definitely a 5 star!

Difficulty: Easy
Preparation: 30 minutes
Cook Time: 2.5 hours on stove - all day in slow cooker

INGREDIENTS:
2 lbs. dried Great Northern beans
2 quarts water
1 cup fine barley
1 ham hock
2 cups coarsely chopped ham
1 lb. ground beef, cooked and drained
1 large onion, chopped
8 cloves garlic, chopped
6 carrots, sliced
4 - 10 1/2 oz. cans beef consomme'
1 - 1.5 teaspoon salt
1 teaspoon pepper
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
2 fresh jalepeno peppers, split and seeded

DIRECTIONS:
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight (or use the quick soak method on package). Drain. Add 2 quarts water; bring to a boil. Add remaining ingredients; cover, reduce heat, and simmer 2.5 hours, stirring occasionally. Yield: 5.5 quarts.
Note: Add water, if desired, for a thinner consistency. Soup may be frozen.

I got this recipe from Southern Living 1986 Annual recipes, pg. 304

Posted by Debi

Homemade Salsa

This is a recipe I got from a dear friend here named Joy. It is our favorite Salsa recipe and so easy and cheap to make!

In food processor blend:
28 oz. can diced tomatoes into smaller pieces, but not puree. Pour into a bowl.
Add:
1/2 - 3/4 cup finely diced onion (I prefer sweet like Vidalia or Spanish, but I've also used yellow or white)
1/3 - 1/2 cup finely chopped cilantro ( I buy a bunch at Wal-mart and use approx. 1/2 of the leaves for one can of tomatoes) Note: it is not necessary to pick all the leaves off the stems, just chop a good bunch off the top leaving the majority of the stems on the bottom.
3-4 finely diced jalapenos (If you don't want it hot, use 3 and remove all the seeds, if you want it hotter, use 4 and add as many of the seeds as you like)
Season liberally with salt and garlic powder, approx. 1+ tsp. each. Add about 1/4 tsp black pepper.
(I do all of this in the food processor so it is really easy!)
NOTE: When cutting the peppers, even to just to remove the seeds to put into the processor, wear rubber gloves . . . . otherwise everything you touch will be on fire!!

Hope you enjoy!

By the way, if you're making Guacamole on the same night that you are serving the salsa, it's super easy to just mash the avocados and mix in some of the salsa for a fast guacamole.