Salsa

22 tomatoes (I put in twice as many if they’re on the small-to-medium side)
4 bell peppers, chopped fine
3 onions, chopped fine
1 cup vinegar
3/4-1 cup jalepeno peppers, chopped fine
1/2 cup sugar
1/4 cup salt
1 cup (12 oz) tomato paste (I omit this)
Cilantro to taste
3 cloves garlic minced

After getting skin off tomatoes (dip in boiling water 20 seconds, then into cold–skin falls off), put 2/3 of them in blender and blend. Chop the rest of them (if you have a good blender you can blend all veggies together, we like it chunky) and put all ingredients into pot, bring to a boil and then simmer for 25 minutes. Use a ladle and funnel to fill hot jars with salsa, leaving 1 inch headspace. Slip a plastic knife or other non-metal straight object along sides of jar to release any bubbles. Wipe jar rim with clean washcloth for a good seal. Apply lid and ring and put jar into canner. It will be fine as you continue filling pints/quarts till canner is full. Water bathe pints for 15 minutes and quarts for 20.

Pound Cake

‎3 c. plain flour

3 c. granulated sugar

3 sticks margarine (I use butter)

6 eggs

1 tsp. vanilla

1 pkg. cream cheese

 

Set eggs, butter and cream cheese out on counter 15 minutes before starting to get to room temperatur...e. Mix butter and cream cheese together. Add sugar. Add one cup flour to two eggs and mix until all flour and eggs are used. Add vanilla flavoring. Mix well, approximately 2 to 2 1/2 minutes. Grease Bundt pan with Crisco. Pour ingredients into pan evenly and bake on 300 for 1 1/2 hours.

Chicken Spaghetti

4 Chicken Breasts
1 stick butter
1 bell pepper, chopped
1 onion, chopped
1 16oz package spaghetti noodles
1 lb Velveeta cheese
1  can cream of mushroom soup

Cook chicken, then chop.  Saute pepper and onion in butter.  Boil noodles.  Melt cheese in microwave for 2-3 minutes.  Mix all ingredients together.  Put in 9x13 dish, bake at 350 covered for 55 minutes.

Chicken Vegetable Chowder

4 Chicken Breast
1 large onion
1 package of fresh mushrooms
4 tablespoons butter
1 can cream of chicken soup
1 can cream of potato soup
2 cup chicken broth
1 can chopped green chilies
1 can Mexican style corn
2 cup light cream
6 oz Velveeta grated cheese

Cook chicken, cool and cut into bite size pieces.  Chop onions and slice mushroom, then saute in butter until tender.  Stir in cream soups until mixture is smooth.  Slowly add chicken broth, stirring constantly until heated.  Drain the corn and chilies, add to soup.  Stir in cream and cheese until the cheese is melted.  Lastly add chicken and heat.