Fred's Salsa

I am a HUGE salsa fan. When I was younger we lived next to a great family, the Bassett's. Fred, the dad, invented this recipe and I remember loving this salsa. I can not wait to make it for my family.

Note: When my Mom was making this she burnt her hands with the Jalepeno's so make sure that you use gloves or wear baggies on your hands when you handle them so you do not burn them.

3 Cups blended tomatoes deskined
3/4 c chopped onions
1/2 C sweet peppers- green, red, yellow
1/2 t garlic
1 t salt
1 hot pepper or 3 not so hot pepper or adjust to taste We use Jalepeno's
1/4 C fresh Cilantro chopped
2 T Chili Powder
1 t Cumin
1/8 C vinegar
1 T Brown sugar or white
1 dash of Oregano (optional)
Put all in a food procesor or mixer and blend. Ideal for Canning

Chocolate Zucchini Bread

This recipe was given a rating of 5 out of 5 on allrecipies.com.

INGREDIENTS
2 (1 ounce) squares unsweetened chocolate (I substituted 3 T Cocoa plus 1T cooking Oil)
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.

Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Fondue

I helped my friend Tina put on a Bridal Shower for her sister and we asked each of the guests to bring a recipe for a recipe book we were going to put together. Here is the recipe from Tina. The following two recipies were also given to me for the bride to be and I thought they looked great.

British Brunch Fondue (cheese)
¼ cup butter or margarine
¼ flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
1 ½ cups milk
2 cups shredded Cheddar (about 8 ounces)
In saucepan, melt butter over low heat. Blend in flour, salt, pepper, dry mustard and Worcestershire sauce. Cook over low heat, stirring until mixture is smo9oth and bubbly.
Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat, stirring constantly, until cheese melts. Pour into fondue pot; transfer pot to source of heat at table. Adjust heat when necessary to keep fondue warm. Spear Dippers and swirl in fondue with a figure-eight motion. 4 servings.
Dippers: Hot brown and serve sausages, cut into thirds, ham, jo jos, cherry tomatoes, toasted English muffins, French bread, cut into pieces.

Chocolate Fondue
12 ounces milk chocolate, semisweet chocolate pieces or sweet cooking chocolate
¾ cup light cream
In heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from heat; stir in flavor. Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue. 2 cups.
White Fondue: Substitute white almond bark coating for milk chocolate and decrease light cream to 1/3 cup.
Dippers: Angel food cake squares, strawberries, whole miniature cream puffs, mandarin orange segments, banana slices, Nutter butter cookies.

Banana Bread

Banana Bread Recipe

Ingredients:
1 cup butter, softened
2 cups sugar
7 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda

Directions:
Makes two loaves.
1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs.
2. Whisk together the dry ingredients.
3. Add to the banana mixture and mix until just combined. Pour into two greased 9x5 inch loaf pans.
4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.

Bean Soup

1 can red beans
1 lg. can chopped tomatoes
1 can kidney beans
½ lb. hamburger, browned with onion and green pepper
1 can pinto beans
1 can navy or great northern beans
1 can chili beans
1 can ranch style beans
(½ cup brown sugar or more to taste)

Simmer all ingredients in crock pot for 4-5 hours on low.

Basic Crepes

INGREDIENTS
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

DIRECTIONS
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.