Spaghetti
Strawberry
Pretzel Salad
Leafy-Green Salad
Rolls
Bottled salsa recipe
1 1/2 5 gallon bucket of tomatoes (blanched, peeled, and
cut up)
4-5 bell peppers (take out seeds and chop in food
processor)
7 onions (peeled and chop in food processor)
8-10 jalapeno or anaheim peppers (carefully take out
seeds and chop in food processor)
3/4 c. sugar
3/4 c salt
2 1/4 t. cumin
Combine and let simmer for 5 hours.
Spaghetti
Noodles
8 ounces of angel hair pasta noodles
Boil water than put in noodles
Sauce
8 oz Hamburger 1
can Tomato sauce
2/3 c. Salsa Oregano
Onion flakes
Brown hamburger, put in one can of tomato sauce fill up
the can with water than pour it in the pan. Mix in salsa and let it simmer for
five minutes. Sprinkle in oregano,
garlic salt, onion salt, and onion flakes until you enjoy the taste. Serve on
pasta noodles and if desired add cheese
Strawberry Pretzel Salad
Crust
¼ c and 2 T.
margarine 3/4
c crushed Pretzels
1 1/2 T. Brown sugar
Combine above ingredients and mix well. Pat into
lightly buttered 9X13 pan. Bake at 350 for 10 min.
Middle
Mix: 4 oz cream cheese 1/2
c. sugar
4 oz. whipped topping.
Spread mixture onto cooled pretzel crust. Make sure
there or no holes so the jello will not seep into pretzels
Topping
8 oz pkg strawberry or raspberry
jello 1 1/2 c. chilled berries
(strawberry or raspberry) or slightly thawed
1 c. boiling water 1/2
c. cold water
Dissolve jello in boiling water. Add cold water and
berries. Cool till mixture begins to set.
When jello begins to set pour over cream cheese mix.
Refrigerate overnight or until set
Cheesy
Croissants
1 c. cheese parmesan
½ t Garlic salt 1
croissant package of 8
Unroll the croissants and sprinkle cheese, parmesan, and
garlic salt on. Then roll up croissants and sprinkle a little more parmesan and
garlic salt on top
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