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Simple Salsa

Simple Salsa

Simple Salsa, by Sandra Yvonne Duke

1 medium onion
4 medium tomatoes
½ bulb garlic
3 jalapenos
Juice of ½ lime
Salt

Peel the onions and garlic. Cut the stems off the jalapenos and tomatoes. Cut the onions, tomatoes, and jalapenos into small enough sections to put in food processor. Put it all in the food processor and pulse to the consistency that you like.

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What I’m Cooking This Weekend

What I’m Cooking This Weekend

I like to cook several things at once, when I can. It just makes things so much easier for me later on. Yesterday I made stuffed green chilies, salsa, refried beans, and jasmine rice.

I also started to different kinds of beans soaking to make two different kinds of bean soup today – black bean and split pea. The soups will cook all day in crockpots. I will freeze one and we’ll eat the other. For making soups and things I like to buy bacon ends and pieces. It’s much cheaper than regular strips and works just as well.

The soups can be served with just about anything. One night we’ll have soup with baked sweet potatoes. I also have some cheesy garlic cornbread muffins in the freezer that I made last week.

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Stuffed Green Chilies

Stuffed Green Chilies

Stuffed Green Chilies, by Sandra Yvonne Duke

4 large green chilies
1 lb ground beef
10oz muenster cheese (shredded)
1 small Vidalia onion
4 large cloves garlic
Oregano
Salt
Fresh ground black pepper
Green chili or green chili enchilada sauce

Brown meat, drain, and season with oregano salt and black pepper. While the meat is cooking, cut up onion and garlic (I use a food processor). Slice the green chilies open lengthwise – DO NOT cut in half, just make a large opening. Pull the guts out of the chilies and cut up with the onions and garlic. Add the meat to the mixture and allow to cool for a few minutes. It can be warm, but not too hot to handle. Add most of the cheese (save a little to sprinkle on top). Preheat oven to 350. Stuff the chilies with the mixture. Try to fit all of it in if you can. Place the stuffed chilies in a baking dish. If you have any left-over stuffing put it on top. Pour the sauce over the chilies. I use a large can of green chili enchilada sauce. Homemade is better if you have it! Sprinkle remaining cheese on top. Cover and bake until cheese is melted and sauce is bubbly. Remove cover and bake a few more minutes.

Serve with jasmine rice (cooked in a chicken broth), refried beans (with a little cheese melted on top), and salsa. I will be post a simple salsa recipe soon!

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