GUACAMOLE- Mom's

2 ripe avocadoes, peeled and mashed
Juice from one lime
Tomato and sweet onion - diced very small - add as much as you like
Cilantro - to taste
Sea salt - to taste

Mix all together and serve.

Natalie's Seafood Dip

1 can shrimp, crab or clams (drained - save juice)
1 Tbsp. onion powder
2 (8 oz) pkgs. cream cheese, softened
1/2 cup finely chopped onion
1/2 cup finely chopped celery
Dash of Worcestershire sauce

Combine all ingredients and mix well. Add reserved juice if too thick. Serve with mini-bread sticks or use as a filling in mini-pastry puffs.

JEAN'S CHICKEN CHEESE BALL

2 (8 oz) pkgs. cream cheese - softened
1/3 cup chopped celery
1 Tbsp. Worcestershire sauce
Dash of oregano
1 can chicken, drained and shredded
1-2 green chilies
Sharp cheddar cheese - as desired.

Mix all of the above together and shape into a ball. Wrap in plastic wrap and store in refrigerator. Serve with crackers or bread on lettuce leaves.

JEAN'S CREAM CHEESE MUSHROOM CRESCENT ROLLS

2 (8 oz) pkgs. Pillsbury crescent rolls - cut each in half
1 (8 oz) pkg. cream cheese - softened
1 large can mushrooms, drained and chopped OR use fresh mushrooms
Garlic salt to taste

Mix together all of the above. Roll out dough. Place a small spoonful of mixture on each. Fold closed. Brush with egg whites and sprinkle with poppy seeds. Bake at 350 degrees for 11-13 minutes.

Renee's Pizza Sandwiches

1/2 pound grated cheddar cheese
1/2 pound grated monterrey jack cheese
Small can chopped black olives
1/4 cup oil
1/2 cup minced onion
1 (8 oz) can tomato sauce

Mix all of the above together and put on buttered slices of french bread or baguettes. Bake at 350 degrees until melted.

MARCIA'S SALSA

35-40 medium tomatoes
8 medium apples (different varieties for the best flavor)
4 green peppers
2 red peppers
6 cloves of garlic (crushed)
4 medium sweet onions
1/4 cup brown sugar
1/4 cup plain salt (no iodine)
1 cup vinegar
2 Tbsp. chili powder
3 tsp. cumin
1 Tbsp. oregano
5-7 chili peppers (use a variety of chilies, Pablano and Anaheim add great flavor)
5-7 jalapeno peppers

If you like hot salsa then do not core any of the chilies and peppers. If you like a milder salsa, remove the core and seeds on all the peppers and chilies...you can also cut the number of chilies and peppers for a milder salsa.

Course grind or fine chop all vegetables and apples. Put in a large stockpot. Add all the other ingredients. Boil for two hours, stirring often. Pour into hot sterile pint jars and process in a boiling water bath for 20 minutes.

DEBRA'S SALSA

1 (102 oz) can crushed or diced tomatoes - or combination of two OR
equivalent of fresh tomatoes, chopped*
2 medium onions, chopped
1/2 bunch cilantro, chopped (add more if you like the taste)
1/4 cup lemon juice (fresh squeezed or bottled)
3 Tbsp. garlic salt
3 small jalapenos, chopped with seeds removed
3/4 cup vinegar


Mix all together in a large bowl. This salsa can be frozen in small portions or canned using a water bath canner.


*When making this with fresh tomatoes, use a variety of kinds. Ex: Roma, grape, yellow pear, etc. Chop 3/4 of the tomatoes and then run the rest through a food processor to make a sauce.


**You may need to add more lemon juice if you use fresh tomatoes to make it a bit more tart.


***Be careful with the jalapenos. Make sure you get all the seeds out. You may want to start with 2 and see if it's hot enough for you and then add more if you want to increase the heat. Note that the salsa tends to get a bit hotter after it sits for 24 hours.