Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?

This is a Cooking Light recipe that has become a standard at our house. I have not frozen it, but I don't see why it wouldn't work to freeze it. I've taken it to events where I needed a vegetarian option -- for breakfast, lunch or dinner. I usually use the whole can of black beans, a generous cup of salsa (I use Pace medium and will measure more generously if using the thick and chunky). I also tend to add another egg and/or egg white to have enough to cover it all. It will fill a deep pyrex casserole that is almost the size of a 13x9. Breakfast Tortilla Strata 1 cup bottled salsa 1 cup canned black beans, rinsed and drained 10 (6-inch) corn tortillas, cut into 1-inch strips Cooking spray 1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided (who measures? ;-) ) 1 cup low-fat sour cream 1 cup fat-free milk 1/2 teaspoon salt 2 large eggs 2 large egg whites 1/4 cup thinly sliced green onions (optional) Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips. Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight. Remove casserole from fridge and preheat oven to 350ð. Remove cover and bake. My recipe got cut off here, but I think the original instructions said 45-55 minutes. Mine always takes a bit over an hour and it seems most folks cook an hour to an hour and 15 minutes depending on the type of baking dist, depth of the strata, etc. The top should be a bit browned and the center just set. If you have folks with no heat tolerance, use a mild salsa in the strata, You can serve with a spicier salsa and sour cream on the side for folks to dress to taste. I have made this with nonfat plain yogurt instead of sour cream -- works fine.

I can't vouch for these lasting all week - not sure, but here are some recipes. Christmas Mornin Strata Serves 6-8 1 loaf French bread - cubed (either by hand or with a knife) 2 packages frozen chopped spinach -- thawed and squeezed dry 3/4 pound Provolone, chopped 14 large eggs 2 1/2 cups milk Salt and pepper -- to taste 2 teaspoons dry mustard (optional, but adds a nice little bite) 3/4 pound cheddar, shredded Grease a 9 x 13 inch baking dish. Make a single layer of bread cubes in the bottom of the baking dish. Cover the bread evenly with the spinach. Then add the chopped Provolone cheese. Top with another layer of bread cubes. In a medium sized mixing bowl, whisk together the eggs, milk and seasonings. Pour over the layers evenly making sure that all of the top layer of bread is moistened. At this point, you have two options: refrigerate it overnight or bake for 1 hour (350 degree preheated oven) When you bake it, watch it starting at about 50 minutes It shouldn't be ready to pull until its puffed up a bit and just starting to get golden brown (you don't want it too brown). If you want to test it, a knife inserted in the center should come out clean. While it is cooling, top with the cheddar cheese and allow it to melt by itself. You might need to return it for just a minute to the oven to finish melting. Makes 6-8 servings FIESTA OLE -woodie 1 bag of Tater Tots 2 large tomatoes, sliced or cut up 1 lb. bacon, cooked and cut up 1 large can diced Green Chilies (optional) 1 dozen eggs, scrambled (soft) 1 bunch green onions, chopped 8-10 oz. sour cream (optional) 2-3 cups grated cheddar cheese (or American & Cheddar mixed) Mrs. Dash seasoning (optional) In 9 X 13 dish, place tater tots and sprinkle with Mrs. Dash. Bake in 400* oven for 15 minutes. After baking, smash tater tots with potato masher so they are level and make a "shell" or crust. Layer (in this order) on top the bacon, scrambled eggs, spoonfuls of sour cream, tomatoes, green onions, and top with cheddar cheese. Bake in 400* oven for 20 minutes. Let stand for 5 minutes before cutting. Sausage egg breakfast casserole - Marilyn 1 1/2 # ground sausage 1 onion; chopped 1 red or green pepper (or both); chopped 1 teaspoon dry mustard 1 dozen eggs; beaten 8 large slices bread; cut into cubes 2/3 pound cheddar cheese cut into small cubes 2 cups milk Brown sausage in a medium skillet; remove and add onion, mushrooms and peppers. Cook until vegetables are tender. Gently combine sausage with vegetables, dry mustard, eggs, bread and cheese; pour into greased 9X13X2-inch baking dish. Pour milk over all. Cover and refrigerate overnight. Bake at 350° 30 to 40 minutes until puffed and golden. Do not over bake. This casserole is very versatile. Replace the bread with baked mini Tater Tots as pictured left. Or use fried bacon in place of sausage. Spice it up with chopped Jalapeno pepper and use Mexican cheese in place of cheddar. Add mushrooms and fresh herbs. *I like Velveeta in this. Vegetable Quiche Cups To Go Ingredients 1 package (10 ounces) frozen chopped spinach 1/4 cup diced green bell peppers 3/4 cup liquid egg substitute 1/4 cup diced onions 3/4 cup shredded reduced-fat cheese 3 drops hot-pepper sauce (optional) Instructions Line a baking tray with 12 foil baking cups, spray with cooking spray. Fry the spinach until well cooked, or for 21/2 minutes on high, and drain it. Mix the spinach, peppers, onions, egg substitute, and cheese in a bowl. Split between the 12 baking cups. Bake for 20 minutes at 350°F , check if the cups are cooked by inserting a knife in the center, if it comes out clean, they should be cooked. Any combination of appropriate vegetables and reduced-fat cheeses may be used. ________________________________________________________ Maybe you could make these up ahead of time, freeze them, take out to thaw the night before and then just bake em in the AM? Breakfast Burritos 8 eggs 1 TBL butter or oleo 8 sliced mushrooms 1 clove garlic, minced 1/4 cup sour cream 3 TBL Taco Sauce 3/4 cup shredded cheese, divided 10 soft tortilla shells 10 slices pre cooked bacon In skillet saute' mushrooms, onion and garlic in butter til tender. In a bowl, mix eggs, sour cream, taco sauce and 1/4 cup cheese. Pour over vegetables in pan and cook til set. Place one slice of pre cooked bacon on each tortilla. Spoon egg mixture into tortillas; roll up. Place seam side down in 9x13 pan. Sprinkle with remaining cheese. Bake at 350 for 5 minutes. Serve with sour cream and taco sauce. I make mine the night before and bake them in the morning til heated thru!

I didn't see this one posted - and it is absolutely the best breakfast potato casserole ever. Save those eggs for another dish LOL! Actually, I usually serve this with Benedict or quiche which makes it easy. HASH BROWN BRUNCH CASSEROLE 1 2-pound package frozen hash brown potatoes, unthawed 1 10 3/4-ounce can cream of celery soup, undiluted 3 cups (packed) grated sharp cheddar cheese (about 12 ounces) 1 cup sour cream 1 cup finely chopped onion 1 6-ounce can french fried onions Preheat oven to 350°F. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes. Serves 12. Bon Appétit November 1995 Idelle Levey