Below are recipes submitted from various individuals. Feel free to comment on recipes below, or submit your own by emailing us.
Simple and good!
- 7 ½ (15 oz) cans black beans, drained and rinsed
- 2 ½ (11 oz) cans Mexican-style corn, drained
- 5 (10 oz) cans diced tomatoes with green chile peppers, partially drained
- 5 tomatoes, diced
- 5 bunches green onion stalks, chopped
- cilantro leaves, for garnish (optional)
1. In a large bowl, mix together black beans, corn, diced tomatoes with green chili peppers, tomatoes and green onion stalks.
2. Garnish with desired amount of cilantro leaves.
3. Chill in the refrigerator for at least 8 hours, or overnight, before serving.
- 2 lbs apples, peeled, cored and sliced
- 2 C water
- 1 T mustard seed
- 2 lbs tomatoes, sliced
- 2 large onions, chopped
- 1 clove garlic, chopped
- 1/2 C sultana raisins
- 3/4 C white sugar
- 5 t curry powder
- 1 t cayenne pepper
- 4 t salt
- 2 1/2 C malt vinegar
1. Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
2. Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, raisins, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
3. Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occasionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Make it as hot or as mild as you want. The flavor will still be wonderful. It can be doubled or tripled or whatever. This recipe will feed 4 adults a snack. Black Beans (canned) can also be added.
- 2 large tomatoes diced
- 1 ear fresh corn cut off the cob
- ½ small sweet onion, like Texas sweet or red, finely chopped
- 1 to 3 jalapeños, finely chopped
- 2 T fresh cilantro, chopped
- 1 large garlic clove, finely chopped
- 2 T fresh squeezed lime juice
- ¾ t salt
- ½ t cumin
- ¼ t black pepper
1. Combine all the ingredients and chill for 2 hours before serving with chips.
- 3 small packages corned beef or one 8 oz package Buddig corned beef, chopped
- 6-8 slices American cheese, chopped
- 6-8 slices Swiss cheese, chopped or 6 oz package shredded Swiss cheese
- 14 oz can shredded sauerkraut, drained and rinsed
- ½ can black (or green) olives, sliced (full can = 6 oz drained)
- 1 C mayonnaise
1. Preheat oven to 350°.
2. Mix all ingredients and bake for 20-25 minutes until bubbly in an 8 x 8 or round casserole dish.
3. Serve warm with party rye bread.