Uncle Chuck And Aunt Dixie Have Learned To Appreciate Good Living
Through Hard Work
Country Living Is The Best!

Fresh Salsa

8 Medium Tomatoes, Chopped
3/4 C. Sliced Green Onions
1/3 C. Finely Chopped Fresh Cilantro Or Parsley
1/3 C. Chopped Onion
2 Small Jalapeno Peppers, Finely Chopped (Seeded If Desired)
1 Can (2-1/4 Oz.) Sliced Ripe Olives, Drained
3-1/2 Tsp. Fresh Lime Juice
1 T. Cider Vinegar
1 T. Vegetable Oil
1 To 2 Tsp. Chili Powder
1 To 2 Ground Cumin
1 Tsp. Garlic Powder
1 Tsp. Dried Oregano
1/4 Tsp. Salt

Combine All Ingredients In A Large Bowl
Cover And Refrigerate Overnight
Serve With Tortilla Chips

Another Good Suggestion
Is To Place 4 Skinless Chicken Breasts In A Baking Dish
  Cover With Salsa And Bake Until Tender
  Very Good

Yields 8 Cups

Carmel Apples

2 Packages (14oz) Bags Caramels
1/4 Cup Water
8 Medium Apples

In A Crockpot, Combine Caramels And Water
Cover And Cook On High For 1 To 1 1/2 Hours, Stirring Frequently
Wash And Dry Apples
Insert Stick Into Stem End Of Each Apple
Turn Control On Low
Dip Apple Into Hot Caramel And Turn To Coat Entire Surface
Holding Apple Above Pot
Scrape Off Excess Accumulation Of Caramel From The Bottom Of The Apple
Place Apple On Greased Wax Paper To Cool
You May Dip Them In Nuts Or Sprinkles Before They Cool If You Like

Supreme Topped Grilled Potatoes

3 Large Baking Potatoes
1/4 Tsp Salt
18 Small Spinach Leaves
1 Cup Sliced Fresh Mushrooms
6 Tbsp Sour Cream
2 Tbsp Crumbled Bleu Cheese
1 Tbsp Chopped Chives

Scrub Potatoes

Prick Skin Several Times With A Fork
Microwave On High For 10-15 Minutes Or Just Until Tender
Turn Them Over Once Halfway Through Cooking
Let Stand For 10 Minutes

Heat Grill

Cut Potatoes In Half Lengthwise
Scoop Out 1 Tbsp Pulp From Each Half And Discard
Sprinkle Potatoes With Salt
Layer 3 Spinach Leaves In Hollow Of Each Potato Half
Top Each With Mushrooms And 1 Tbsp Sour Cream
Sprinkle Each With Cheese And Chives

When You Are Ready To Grill
Place The Potatoes On Gas Grill Over Low Heat
Or On Charcoal Grill Near Medium-Low Coals
Cover The Grill
Cook 10-15 minutes
Or Until Potatoes Are Thoroughly Heated And Cheese Is Softened

Makes 6 Servings

Beef Jerky

2 Pounds Lean Steak Or Roast
1 Cup Soy Sauce
1 Tablespoon Vinegar
1 Tablespoon Worcestershire Sauce
1 Teaspoon Lemon Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Liquid Smoke

Cut Meat Into 2" Or 3" Strips 1/8" Thick
Combine Balance Of Ingredients
Marinate Meat In The Mixture For 1 Hour Or Longer
Bake At 150 For 6 Hours Or Until Dry
Sprinkle With Pepper, If Desired
Store In A Sealed Container If You Can Keep It That Long

No-Bake Party Mix

8 Cups Crispix Cereal
2 1/2 Cups Miniature Pretzels Or Pretzel Sticks
2 1/2 Cups Bite-Size Cheddar Cheese Crackers
3 Tablespoons Vegetable Oil
1 Envelope Ranch Salad Dressing Mix

In a heavy-duty resealable 2-gallon plastic bag
Combine The Cereal
Pretzels And Crackers
Drizzle With Oil
Seal And Toss Gently To Mix
Sprinkle With Dressing
Mix, Seal And Toss Until Well-Coated
Store In An Airtight Container
You May Add A Cup Of Peanuts To This Recipe If Desired

About 12 Cups

Hot Almond Tea

10 Tablespoons Lemon Juice (May Be Left Out If You Want)
1 Quart Water
1 Cup Sugar
1 Cup Strong Tea (1 Family Size Tea Bag)
1 Teaspoon Vanilla
2 Tablespoons Almond Extract
Mix And Add Equal Amounts Of Sprite, 7-Up Or Ginger Ale

Rhubarb Fruit

3 Cups Rhubarb--Diced
4 Cups Water
2 Tablespoons Clearjell
1/3 Cup Water
3 Ounces Raspberry, Strawberry Or Cherry Gelatin
1 1/3 Cups Sugar
A Pinch Of Salt

Cook Rhubarb In 4 Cups Of Water Until Soft
Stir Clearjell Into 1/3 Cup Water And Pour Into Rhubarb Mixture
Boil Until Thickened
Add Gelatin, Sugar And Salt

Serves 4

Recipe By
Today's Farmer August, 2000

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