Mashed Potatoes

Submitted by Julie Twitchell

I know what you're thinking--mashed potatoes, we all know how to make mashed potatoes. Well, my Mom made these for Thanksgiving a few years ago. It is now requested every year.

• 5 pounds potatoes (we prefer Yukon)
• 8 oz. sour cream
• 8 oz. cream cheese
• 3 cubes chicken bouillon(dissolved in 1 cup boiling water)
• 1 TB garlic powder
• 1/4 tsp. black pepper
• 1/2 Cup butter

Peel, cube and boil potatoes until completely cooked through. Drain and put back in the pot. Add the rest of ingredients and mash until creamy and smooth.

Fresh Salsa

Submitted by Julie Twitchell

Since we did a salsa class, I decided to submit our family fresh salsa. It is so yummy and it uses up a lot of garden produce :) WARNING: This recipe makes a HUGE amount! My Mom made a batch for a family party. There was enough left over to give every family (6) about 4 cups each.

1/2 bushel tomatoes
5 green peppers
10 yellow onions
4 hot yellow peppers
6 chili peppers
1 can jalapenos
3 cans green chilies
3/4 Cup sugar
2 TB black pepper
1 tsp. garlic powder
1/2 Cup salt
2 TB cumin
2 tsp. paprika
4 TB Worchestshire sauce
1 large zucchini--grated
1 quart tomato paste (4 cans)

Use food processor to mix everything together. Add more seasonings to taste.

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Corn Salsa

(picture coming soon!)

Submitted and Demonstrated by Nicole Law

1 can black eyed peas, drained
1 can corn, drained
2-4 green onions, sliced
5 medium tomatoes, chopped
1-2 avocados, chopped
1/2 bunch cilantro, chopped
1 pkg. Italian dressing mix (mix as directed)

Combine all ingredients with dressing. You might not need all the dressing.

Salsa to Can

Submitted and demonstrated by Teresa Frisby

• 8 quarts chopped tomatoes (no need to peel)
• 2 large white onions, chopped
• 5 large green peppers, chopped
• 4 large red peppers, chopped
• 2 banana peppers, chopped
• 3 cans tomato paste
• 3/4 Cup brown sugar, packed
• 4 TB pickling salt
• 2 1/4 Cup white vinegar
• 4 cloves garlic, minced
• 1 TB paprika
• 1 tsp. chili powder
• 1/4 Cup lemon juice
• 2 jalapenos (more or less depending on how hot you want)

Combine in a large pot. Simmer for about 4 hours; stirring occasionally. Pour into hot sterile jars and process in hot water bath for 45 minutes.

Cook's Note: You could chop the vegetables smaller and it wouldn't need to simmer as long.

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