Wednesday, July 27, 2011

Fresh Salsa , Southwest Skillet, and Cherry/ Blueberry Jubilee = Yummy

This am I made this fresh salsa from several of our red and yellow tomatoes. I will share the recipes because it is one of our favorites...I made 8 cups this am and refrigerated it till dinner which was Southwest Skillet and fresh salsa and chips. Both recipes went together and all the kids love Mexican food. You have to peel the tomatoes ( the hardest part of making the salsa) and these kids ate the peels because they love tomatoes even if it is little left on the skins on the inside.

Fresh Salsa

4 cups , fresh, chopped, peeled tomatoes ( yellow and red ones together )
1/4 cup finely chopped onions
1 tbsp. olive oil
1 tbsp. vinegar
1 tsp. ground cummin
garlic- ( I use the minced garlic in oil)
salt and pepper to taste or if you like it more spicy add whatever spice your family likes
Combine and let it set at least an hour


Southwest Skillet

1 lb hamburger
1 tbsp. chili powder or I use taco seasoning
1 can mushroom soup with a can of beef broth added ( I mix boullion and water )
1/4 cup water
1 can diced tomatoes
1 can ( 15 oz. ) kidney beans rinsed and drained
3/4 uncooked instant rice
1/2 cup shredded cheese
tortilla chips

Cook the hamburger with the season ( taco or chili).
Stir the soup , water, boullion tomatoes and beans into the meat. Cover and cook for 10 minutes
Stir the rice into the meat mixture, cover and remove from heat and let stand 5 minutes. Top with cheese...Eat with the chips and salsa .


For dessert we had cherries and a blueberry jubilee- Easy , easy to make and so delicious with vanilla ice cream.

1 box of yellow cake mix
1 can of cherry pie fruit or any other friut ( I made blueberry too tonite)
1 can crushed pineapple
1 stick of butter

Dump the cake mix dry into the 9 by 11 cake pan. Dump the cherry fruit pie can on top . Dump the crushed pineapple on top of that. Cut the butter into little pieces over top the pineapple.

Bake 25 minutes until done.


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