salsa from Dena

"I thought I’d send this salsa thing I made to serve with Mexican food since your mango recipe reminded me. Just chop and stir.
The salsa thing is, begin with red onion, cilantro, salt, and lime, aka the Pioneer Woman. I think tomato is a basic for her too. Then just add whatever you find in the fridge.

This salad majored in cabbage and cilantro.

Cabbage

Black beans

Mango, the red and the yellow ones

Lime juice

Leftover corn from Sunday

Tomato
jalapeno

Cilantro

Salt

Avocado

Red onion

I haven't tried it yet, but it's right at the top of my to-try list. Basically anything Mexican and cilantro speaks to me and I can't resist! BTW someone told Dena they thought it was a salad; so maybe any way of eating it is perfect.

dhal...Bangladeshi lentil recipe

1/2 cup dahl (translate this to lentils if you like! I used the red split lentils)

1 tsp turmeric

2 1/2 cups water (I used only 2 and that was plenty)

1 tsp salt

onion and garlic

Saute onion and garlic. Ad dhal, water and salt. Cook till done. 

I served this to the school children on Be Humble Day along with an Indian curry and rice. They had to eat it with their hands and they were amazingly good sports about it! Their hands got all yellow from the turmeric! They had seconds and thirds!

Whipped Sweet Spuds (with sour cream variation)

4 1/2 cup sweet potatoes (peeled, cooked, mashed)

1 1/4 cups packed brown sugar

3/4 cup margarine

3 eggs

1/2 to 3/4 cup milk or cream or evap milk

1 1/2 tsp vanilla

cinnamon (optional)

TOPPING

1 1/2 cup brown sugar

1 1/2 cup chopped pecans

6 Tbsp melted margarine

3/4 cups flour (can be part rolled oats)

Whip first 7 ingredients till fluffy. Put in a greased 9 x 13 pan. Bake 1/2 hour @ 350F to heat through. Mix topping ingredients and sprinkle over spuds. Bake another 1/2 hour or till golden brown.

OKAY PEOPLE! I came up with a new and better version!

SOUR CREAM WHIPPED SWEET SPUDS

Do same as above recipe only put in 1/2 cup margarine and replace milk with sour cream. MMMMMM!

so caloricious and scrumptious and better than ever. I claim this as MY OWN RECIPE NOW!!!

copper penny carrot salad

2 lb sliced carrots, cooked 5 minutes, drained, cooled

1 red onion, diced

1 green pepper, diced

1 rib celery, sliced

Marinade:

1 can tomato soup

1 cup white sugar

1 tsp mustard

salt and pepper

3/4 cup venegar

1/2 cup vegetable oil

1 tsp Worcestershire sauce

Mix all together and refrigerate overnight. Drain before serving. Will keep several weeks in the fridge, but I've never tried it! Always gets gone way too soon.

~any left over marinade after veggies are gone may be used as a dressing for tossed salad.

~may add small pieces steamed cauliflower

Sharla's Bread Sticks with my own twists and turns

1 tsp salt

1/8 tsp onion salt

1 cup very warm water

1 Tbsp yeast

1 Tbsp sugar

1/4 tsp oregano

garlic powder and other good seasonings that I find in the spice rack

1/4 cup oil

2 to 2 1/2 cups flour

1/2 cup margarine

 fresh shredded Parmesan Cheese

Italian seasoning or oregano or whatever spices look good that day!

Measure first 9 ingredients into Bosch bowl and beat until soft to medium dough is achieved. Let rise; punch; rise again. Melt 1/2 cup margarine in 13 x 18 pan in oven. Roll dough out and lay on top of melted marg. Flip dough so both sides get buttered. Sprinkle with last two ingredients. Cut into strips with pizza cutter and let rise again. Bake at 400F for 15 minutes or until golden brown. Great with pizza sauce. 

SIMPLIFY! dump all ingredients into bread maker and set to "dough" and let it do the mixing and rising work for you! 

I've never made good bread sticks. Until now.