This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).
I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).
My daughter despises zucchini, but my husband and I love it, so this is an easy way for us to get our "fix" and it's the perfect amount for the two of us. If I'm baking something else in the oven, I'll just put this in till the meat or whatever is done, then crank up the broiler and top it off in there. And of course, you can use more cheese or anything else you desire.
Tasty baked tomatoes that I often make in the summer when I am dieting. Only 1 WW point for a whole tomato! I found recipe years ago in The Calculating Cook, a gourment cookbook for diabetics and dieters.
An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"
Mrs. C. Alfred Bergsten's recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. She noted until the recipe name "Very Good." This is a base recipe- it is always 2 cups sugar for every 1 cup of chopped plums you have.
These tiny tomatoes give a burst of concentrated tomato flavor to just about anything... pizza, salads, pasta sauces, as an accompaniment to roasted meat or fish, or just plain, hot out of the oven... I can eat them like popcorn! I especially like them atop a salad of spring greens with warmed goat cheese... Divine! And since these little tomatoes are available year round, it's a great way to enjoy tomatoes even in the winter.
This is great! Something different to do with an abundance of fresh garden zucchini. The pineapple-apricot combo is really a nice change of pace. Gift from a Dear 86 year old LADY! Easy too. Great gift idea.
This is an easy and delicious recipe to make when you have an overload of garden-fresh cucumbers, I use cherry tomatoes sliced in half since I have an abundance of them from my garden, and I use wine vinegar for this but regular white vinegar will do just fine! You might prefer a sweeter dressing so adjust the sugar and vinegar to taste. I have even added in some small broccoli and/or cauliflower florets to this.