Mexi-corn Dip

This rich, festive dip is sure to become a hit! This recipe comes from Susan. Thanks, sis.


1 can Mexi-corn, drained
1 cup mayonaisse
1 cup sour cream
10 ounces shredded cheddar cheese
1 to 2 cans chopped green chilies (you may use jalapenos)
1 small jar pimentoes, drained and chopped
1/2 to 1 teaspoon garlic powder
salt to taste

Mix and chill. Goes well with tortilla chips.

Cream of Tomato Soup

This is a recipe I created in my attempt to duplicate the soup that is served at the Nouvelle Cafe (aka "that place with the tomato soup") in Wichita. Everyone who has tried it says it tastes like the real thing! It is rich and velvety and very satisfying. Keep in mind that I just guessed at everything, so most of the ingredients listed are approximate.

Start with a small amount of finely minced fresh onion (about 1/8 to 1/4 cup) which you saute in a tablespoonful of butter or olive oil. When the onion is tender it will look clear. Now you can add a dash of garlic powder, a half-teaspoon of sugar, a small can of tomato paste (paste, not sauce), and about 2 cups of water. Stir the water slowly into the paste, using a wire whisk, until it is smooth. Bring this to a simmer and add at least a teaspoon of dried basil which you crush in your palm before throwing into the soup. Once you have made the soup, you will probably make adjustments to your own taste. You may also want to add a small amount of oregano as well, but I like the basil, and lots of it! When the mixture has been simmering for several minutes, add a cup of whipping cream (hey, I said this was rich!) and whisk carefully until blended. Heat gently, stirring occasionally, and add salt and pepper to taste (don't allow it to boil or the cream may curdle). It will taste quite bland until you put enough salt into it, but I can't really say how much you should use. Now... pour into a pretty bowl and indulge!

Apple-Berry Salsa

This recipe comes from a Pampered Chef cookbook. It is a light, refreshing treat and is great for parties, brunch, showers... any time! I like it so well that sometimes I make a batch and keep it in the refrigerator for days so I can nibble whenever I want to!


2 medium Granny Smith apples, peeled, cored, and finely diced
1 pint strawberries, hulled and diced
2 kiwi, peeled and finely diced (I'm allergic to kiwi, so I leave it out)
1 small orange
2 Tablespoons packed brown sugar
2 Tablespoons apricot jam or apple jelly

Place diced apples, strawberries, and kiwi in a bowl. Zest the orange, reserving one teaspoon zest. Juice the orange, reserving two tablespoons of juice. In a small bowl, combine orange zest, orange juice, brown sugar, and jelly. Stir well; pour over fruit and mix gently. Refrigerate until ready to serve. Makes 3 cups. Serve this with cinnamon tortilla chips. To make the chips, preheat oven to 400 degrees. Cut eight 7-inch flour tortillas into wedges. arrange on baking stone or cookie sheet. Lightly spray tortillas with water or cooking spray. Sprinkle with a cinnamon-sugar mixture. Bake 8-10 minutes until light golden brown and crisp. You can dress up the chips for a party by drizzling them with a tiny bit of melted semi-sweet chocolate. Allow the chocolate to harden before storing the chips in an airtight container.

Carrot Crunch

This is an interesting relish to serve as an accompaniment to almost any meal. Make it 3 days in advance of serving, as it needs time for the flavors to blend.


4 large carrots
1 cup sugar
1 large lemon
1/2 cup chopped walnuts

Peel carrots and finely grate them (or use a food processor). Place in a large bowl. Finely grate lemon peel and add to carrots. Squeeze the lemon juice over the carrots. Add sugar, stirring until dissolved. Store, covered, in refrigerator for three days to allow flavors to blend. Just before serving, stir in the walnuts. Makes 1 pint.

Snacker Crackers

1All credit for this recipe goes to Jenny. It was her brilliant and celebrated idea.

Ingredients:

Ritz crackers, preferably of the garlic or vegetable variety

Pepperoni

Grated cheese, of your favorite variety

Black olives


To make: combine the last three ingredients on top of the first. Microwave until all the cheese is melted. Supply napkins. Enjoy.