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?

We'll be cheering for the Patriots!! We are going to a friend's house to watch it on thier tv. I will probably bring aztec bean dip,yum, with tortilla chips. We won't be watching Tom Petty though....a few years ago we started a tradition that a leftover christmas tree gets burned during the half time....let me tell ya, they burn pretty well by Feb. Its pretty funny, the boys all stand around the tree in the snow and make attempts at "lighting" the tree, and then eventually whoosh...and half-times over. GO PATS!!

First time I ever used a KA stand mixer was for making holiday cookie dough. SIL had recently bought one and I was thinking... NOT somethiing I need or want?!? She pretty much MADE me take the heavy thing home on Thanksgiving with the promise that I return it the following weekend at latest. I put butter, right out of fridge into bowl with paddle... it creamed sugar and eggs in not time. Flour quickly mixed in with NO sore hands/arms/shoulders... I was SOLD!! Seem to remember reading something about the kind of sugar you use. Brown sugar makes a softer/chewier cookie, I think. Posted recipe seems pretty much the classic CCC... 1.5 c total sugar... I usually go more brown than white... maybe 1:.5c.

Would your local dollar store or party store have Saints plastic party dishes and party favors? I bet everybody wants them if you're in Saints country! I don't have any Saints specific recipes (I'm in NJ LOL) but here's a really good recipe which is perfect for Super Bowl. PIZZA DIP (Family Circle Magazine 2009) Makes about 6 cups Prep 10 minutes Bake at 350 for 30 minutes 8 ounces cream cheese, softened 3/4 cup light mayonnaise 1 cup shredded mozzarella cheese 8 ounces sliced pepperoni, chopped 2 ripe plum tomatoes, chopped 10 large, pitted black olives, chopped 4 crusty Italian rolls, cut into 1/2 inch pieces 1. Heat oven to 350. 2. In a large bowl, mix together all the ingredients except the bread and spoon into a 6 cup baking dish. 3. Bake at 350 for 30 minutes, until lightly browned and bubbly. 4. Allow to cool slightly and serve with bread pieces for dipping/spreading. Note I used less pepperoni and more olives My favorite wing recipe - Ann T's Lemon Garlic Chicken Wings I don't measure any of the ingredients. I took the zest off of two lemons, grated three garlic cloves on the microplane, and added quite a bit of fresh black pepper, coarsely ground, sea salt and a splash of olive oil. Rubbed it all over the wings and let them sit while the oven heated up to 450°F. Dumped them out on a cookie sheet and roasted until golden, turning once. chicken wings lemon garlic salt pepper olive oil Another recipe - this one is awesome! Mikey's Jamaican Jerk Wings 4 Scotch Bonnet Chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!) 1 Bunch Scallions (Both White & Green Part, trimmed and chopped coarsely 2 Shallots - Halved 1 Small Onion - Quartered 2 Cloves of Peeled Garlic 1 T Grated Fresh Ginger 2 t Chopped Thyme or 1t dried 2 t Ground All Spice 3 T Canola Oil 3 T Soy Sauce 3 T Lime Juice 2 T Packed Brown Sugar 2 T salt 1 t ground black pepper 1 Cup of water This is enough to marinate 4 pounds of Meat Combine Chiles. Scallions, Shallots, Onion, Garlic, Ginger, Thyme. All Spice, Oil, Soy, Lime Juice, Sugar, Salt, Pepper, and Water. Blend in a blender until smooth, Marinate from a few hours to several days and grill til done. Mike's quick tip, Sprinkle extra Thyme while grilling.