Homemade Salsa

This is definitely one of Lucas' favorites!

When I was a little girl, my Mom used to "process" or otherwise can bell and hot peppers and tomatoes with Salt.  Very Good! I updated that little recipe and created my own version of Salsa.

12 pints of fresh tomatoes, cored and cubed
1 pound of white onions chopped
6 pints of green, red or yellow bell peppers roughly chopped
2 pints of banana or Hungarian hot wax peppers roughly chopped
1/8 cup of course salt
Plenty of black pepper
2 tablespoons chopped garlic
2 small cans of tomato paste
1/8 cup chili powder

Place all ingredients together and simmer approximately 15 minutes.  Serve immediately with Taco chips or Crusty bread or process to can.  You can add Cilantro, if you like  (I dislike Cilantro)...........  You can also add basil, oregano or even  Italian Seasoning.  Enjoy

Taco Dip

I found this recipe a number of years ago in a Magazine.  It was called 7 layer Taco Dip.

1 Can refried beans
1 pound browned ground beef
1 medium chopped onion
1 tsp chopped garlic
2 tablespoons Powdered taco seasoning
1 cup sour cream
1 cup salsa  (homemade is best)
1cup shredded lettuce
1 cup cheddar or mexicShredded vheese
3 Tablespoons sliced Black Olives
2 Chopped Roma Tomatoes

In a serving dish, approximately 9 x 13 casserole dish, spread the refried Beans. (Layer #1)  Brown the Ground Beef, Onion and Chopped Garlic until completely cooked,!  Place that mixture on top of the Refriend Beans.  (Layer #2) Sprinkle the Taco Seasoning on top of the Meat Mixture (Layer #3, sort of ).  Dallop the sour Creme on Top (Layer #4) Spoon the Salsa on top of the Sour Creme (Layer #5).  Sprinkle the Shredded Lettuce on top of the Salsa (Layer #6)  Toss the Lettuce on top of the Salsa (layer #7)  Spread the chopped Black Olives on Top (layer #8)  Sprinkle the Roma Tomatoes on top  (Layer #9)   Sprinkle a bit more Taco Seasoning on top of the tomatoes.  Serve with Tortita Chips on the side..............  Just easy and excellent.  Hows good is that!!!

Pesto

I didn't taste Pesto until just a few years back.  With my love of gardening, I started to grow herbs in pots, a number of years ago around the porch, yard and in the vegetable garden.  All, I did with my herbs, especially Basil, was use them in sauces or on meat, fish or poultry.  I never made pesto, until this past summer.  The summer before, I gave a large bunch of basil to Aunt Tracy.  She made Pesto and I loved it ever since.  This is my recipe for fresh Pesto straight from Foord Network and Aunt Tracy. 

1/2 cup chopped Walnuts  (Pine nuts are preferred)
2 cups Fresh Basil
1/2 cup Good Parmesan Cheese
1/2 cup Olive Oil
1 tablespoon Chopped Garlic
1 Tablespoon Lemon or Lime Juice  (Lime is much better)

In a Food Professor, chop the nuts and then add all other ingredients, except for 1/4 cup of Olive Oil. After all is mixed, then add the last 1/4 cup of Olive Oil.   If your Basil is a bit dry, you may need to add more Olive Oil.  Serve with Crackers. Great Summer Time Snack!

Stuffed Grape Leaves

This recipe came to me from several people in the family and friends.  A few years back Nicholas, you all into Greek Food.  Grape Leaves were one of his favorite foods.  I had eaten them several times through out my life.  Some  of the Stuffed Grape leaves came from Greek families, others from Syrian families.  Either way, they were always great!  A perfect "celebration" food.  I decided to give it a try.  So, I went on line, found several recipes.  I talked to one of my Co-workers Eric, who is a magnificent Cook.  I talked to Aunt Sally and Karen......... and Liz, Betsy's neighbor.  Everyone has their own spin on this..... I created this recipe based on what worked best for me.  Karen thinks that when I wrap my grape leaves, they are too too fat.  Baruni's in Baden prepares and serves hand made grape leaves, daily.  Theirs are fat too and mine taste every bit as good.  Mine are not quite so lemony though!  I think mine look just fine and taste perfect.  An American of German decent makes stuffed grape leaves.  That is something!!!!  When, I make and serve them, there are never any left.  Betsy's friend Liz, wouldn't be caught dead using jarred grape leaves...........  but it all works for me!

2 16 ounce Jars of Grape Leaves
3 Pounds Lean Ground Beef (Sirloin is preferred)
1 large onion chopped finely
1 cup white par boiled rice
1 small can of tomato paste
1 tablespoon chopped garlic
2 tablespoons fresh parsley
2 tablespoons fresh mint
2 tablespoons fresh dill
1 teaspoon allspice
2 tablespoons butter
1 lemon
2 lbs chicken wings
2  boxes of chicken stock
salt and pepper

Yields 6 dozen or So

In a large bowl, combine ground beef, onion, par boiled rice, tomato paste, garlic, parsley, mint, dill and all spice  Mix well.

Carefully remove the grape leaves from the jar  They will be packed in a bundle. Place 1 ounce of the ground beef mixture into a grape leaf and wrap and fold the ends like an envelope.  Continue until all of the meat mixture is gone.  You will most likely still have some grape leaves left. 

In large soup pot, place the 2 lbs of chicken wings on the bottom of the pot.  Place 1/2 of the left over grape leaves over the chicken wings.  Place the stuffed grape leaves, tightly in rows up to about 3/4 or more to the top of the pot.  Place the rest of the left over unwrapped grape leaves on the top of the stuffed grape leaves. Cover with the 2 boxes of chicken stop.  Juice the lemon on top of the mixture.  Place the butter on top in the middle.  If the grapes leaves are not completely covered, add water until, all the grape leaves are covered. Place a heavy plate or pan on top of the grape leaves to keep them from floating. Cover with a lid and simmer a minimum of 3 hours.    The longer you simmer, the more tender the grape leaves become!.............. 

I do agree with Liz....... homegrown grape leaves are more tender, if you can get them.  Maybe, I'll start to grow grape leaves.

Cool, freeze, reheat, whatever.  Just Fabulous!

Holiday Cheese Ball or Log

This recipe came to me,  by way of a Lady in Hopewell.  I can't remember her name and I'm sure she has since passed on.  Her recipe will long live in the Sedar household!  Your Dad and I always do this together.  He is the "hand" mixer!

4 or 5 Packages (8 oz each) of Cream Cheese
2 Jars (approx 12 oz each) Old English Cheddar Cheese Spread
1/4 lb Blue Cheese Crumbles
2 tsp Chopped Fresh Parsley
Splash of Hot Sauce
Splash of Worcester Sauce
1 1/4 lbs of chopped Walnuts

Place all three Cheeses in a large mixing bowl and soften for approximately 1/2 hour.  Add the chopped parsley, Hot Sauce and Worcester Sauce.  Cover your hands with large plastic bags or Surgical Gloves and mix together the cheeses, parsley and 2 Sauces, just until combined.  Divide the mixture into about 5 or 6 sections using a knife.  Roll each section into a ball or log shape. Refrigerate about an hour because the mixture would have become quite soft, because of the warmth of your hands. Place about a quarter of the chopped nuts onto a plate or pie pan.  Roll each of the balls or logs into the chopped walnuts,  coating your cheese ball or log quite heavily. Brush off excess nuts back onto your plate.  (Add more of the unused chopped nuts as needed). Wrap each nut coated cheese ball or log immediately in plastic wrap and place in your Meat or Vegetable Crisper in the Frig.  These cheese balls store quite well for up to 2 weeks.  Otherwise freeze. 

Notes:  The longer the Cheese balls stay in the frig, (up to two weeks) the more aromatic and aged they become!!!! I usually make mine a week or so before Christmas and use them all by New Years Day!

These are perfect appetizers for entertaining at your home or a Pot Luck Party. Don't forget the crackers!  Place an individual cheese ball or log in the center of a pretty serving platter and fan crackers of your choice around the outside of the cheese ball.  I've also used a larger platter and added some Green, Yellow or Red Peppers, Celery, Carrots, grape tomatoes,  etc. here and there.  Great Looking and a very Tasty Display.  Enjoy!

Here in the Greater Pittsburgh Area Grocery Stores, the total cost of all the  Cheese Balls should be less than $20.00, if you watch the local sale flyer's or use Manufacturer Coupons. You can buy the horribly prepared cheese balls/logs in the deli section of your favorite grocery store for about $5.00 or $6.00 each.  Do the math, kids! My Cheese creations are better tasting, less expensive and is something your Dad and I enjoy doing together! We make memories and have a lot of fun!