Canned Salsa

INGREDIENTS:

20 cups diced tomatoes (about 80 roma tomatoes)

3 large onions

1 jalapeno pepper (and all seeds)

5 green bell peppers, diced

1 c. vinegar (preferably apple cider)

4T +2t salt

¼ c. sugar

¼ c. dry parsley (or 1 c. fresh)

2 t. garlic powder

DIRECTIONS:

1. Boil water in a large pot of water.

2. Scald the tomatoes for 1 minute (do 10 tomatoes at a time)

3. Peel 5 tomatoes and blend/puree them with 1 onion and the jalapeno.

4. Peel and chop the remaining tomatoes and onions. 

(you can pulse tomatoes in blender for a faster process)

5. Combine all ingredients in a large stock pot.

6. Boil and stir for 30 minutes.

7. Process in jars for 30 minutes. (Makes about 6-7 Quart Jars or 13-14 pint jars)

SMALL FRESH BATCH

INGREDIENTS:

2 c. tomatoes (about 8 roma tomatoes)

¼ c. onion or 1t. onion powder

1/4 t. red pepper flakes or dash hot sauce
or 1/2t black pepper

½ c. green bell pepper (or diced green chili’s and no red pepper flakes)

1 ½ T. vinegar

1 t. salt

1 t. sugar

1 t. parsley

¼ t. garlic powder (or 1 clove)

DIRECTIONS:

1. Dice tomatoes, onion, and pepper into very small pieces

2. Stir in remaining ingredients

Crepes

(Makes 8 large crepes or 16 medium)

Ingredients:

3 c. wheat flour
1 1/2t. salt

1/4 c. Sugar

3 c. milk (or water+1/2c powdered milk)

9 eggs

Directions:

1. Preheat a large non-stick frying pan to medium high (#7) or griddle to 375*

2. Blend or beat batter until smooth.
3. Grease pan and pour 1/2 c. batter on a pan for large size crepes
    or 6T. batter on skillet f
4. Tilt pan to spread out the batter. (Or use a crepe wooden tool). Flip to lightly brown both sides.

5. Top with Applesauce or Cream & Fruit

Cream Ingredients:
8 oz. Cream cheese whipped with ½ c. jam
8 oz. Cream cheese whipped with 3 T. milk +2 T. sugar
2 c. Cottage cheese blended with 1 c. Strawberries + 1/4 c. sugar
4 c. Greek yogurt, strained + 6T. sugar  (mix with strawberries + bananas)
2 c. Sour cream + 3T. sugar + 1/2 t. vanilla
1 c. Cottage cheese blended with 8oz cream cheese + 1 c. PUMPKIN + 9 T. sugar + 1 t. vanilla
       3/4 t. cinnamon + 1/4t+1/8t ginger + 1/8t. cloves (or 1 1/4t. pumpkin spice)

PUMPKIN CREPES:

3 c. flour

1 t. salt

3/4c. sugar

1/4 c. powdered milk

1/2 t. pumpkin spice

5 eggs

2 t. vanilla

4 1/2T. butter

3 c. milk

1/4 c. pumpkin puree

German Pancakes

INGREDIENTS:

Serves 8:       Serves 6:       Serves 4:

2 c.                 1 ½ c.             1 c. skim milk

8-12               6-9                      4-6 eggs

2 c.                 1 ½ c.             1 c. wheat flour

2 t.                  1 ½ t.             1 t. salt

DIRECTIONS:

1.      Pre-heat oven to 400*

2.     Spread 2T. butter or coconut oil on bottom of each 9x13 glass pan.

(if doing the 6 servings, use a cookie sheet and 3 T. butter)

3.     Heat in oven while mixing ingredients.

4.     Blend all ingredients in blender for about 1 minute.

5.     Pour onto hot pan and bake for 20 min.

6.     Sprinkle with powdered sugar on each pan while still hot.

Cold Oats

Serves 12 single grain

3 c. quick oats

3 c. skim milk

3 c. greek yogurt

¾ t. cinnamon

½ t. vanilla

¾ c. nuts

6 c. fruit (peaches)

sugar- opt ( ½ t. on each serving)

6 c. veggies (peas) in it or off to the side

Serves 8 single grain

2 c. quick oats

2 c. skim milk

2 c. greek yogurt

½ t. cinnamon

¼ t. vanilla

½ c. nuts

4 c. fruit (peaches)

sugar- opt ( ½ t. on each serving)

4 c. veggies (peas) in it or off to the side

Directions:

1. Soak oats, milk, and yogurt over night in a covered bowl in the fridge

2. Add remaining ingredients in the morning

DOUBLE GRAIN:

Ingredients:

(Serves 8)                    (Serves 6)

4 c. skim milk               3 c. skim milk

4 c. plain yogurt            3 c. plain yogurt

4 c. quick oats              3 c. quick oats

¼ c. oat flour                ¼ c. oat flour

½ c. raisins                  

3 c. fruit (1 can)            3 c. fruit (1 can)

½ c. chopped nuts        1/3 c. chopped nuts

3-4 T. sugar                  3 T. sugar

1 t. cinnamon                1 t. cinnamon

1 t. vanilla                     1 t. vanilla

Directions:

1. Soak milk, yogurt (or kefir), and oats in the fridge overnight.

(cover bowl with a lid)

2. In the morning, stir in fruit (or slice fresh fruit)

(our favorites are canned peaches, fresh bananas, or frozen strawberries)

3. Stir in remaining ingredients and serve.

(May top with nuts)