Some favorite recipes


2 cups cooked rice (basmati)
Lemon juice
2 red chilis
1 large diced jalapeno (optional)
1 onion (finely chopped)
1/2 tsp ground coriander
1 tbs mustard seed
1 green chili (finely diced)
1 tsp red curry paste
1-2 springs cilantro
1 tbs tomato paste or 2 tbs. puree

Prepare rice (basmati is best). Splash with lemon juice and set aside.


3 cups cooked elbow macaroni rinsed and drained
2 tablespoons bacon bits
1/4 cup chopped red onion
1 can stewed tomatoes undrained
1-1/2 cups shredded sharp cheddar cheese
1 can Cream of mushroom soup

Combine macaroni, bacon bits, onion, undrained stewed tomatoes and Cheddar cheese in a slow cooker.

Cover with mushroom soup and mix well.

Cook, covered, on low for 8 hours.

Mix well before serving.


3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
3/4 cups Soy Sauce
1 Tablespoon Minced Onions
1/2 teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
1/4 teaspoons Salt
1 dash Pepper
3/4 cups Brown Sugar

Preparation Instructions
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.


Chop 5 to 6 Roma tomatoes
1 small chopped onion
1/2 cup minced cilantro
2 minced and seeded serrano or jalapeno peppers
1 clove garlic (minced or chopped)
2 tbsp. lemon juice

Mix all ingredients together. Salt and pepper to taste. Let sit overnight.


Combine a handful of pumpkin seeds with a handful of sunflower seeds, a tablespoon of Worcestershire sauce, and a dash each of garlic powder and soy sauce. Stir-fry over medium heat for 5 minutes, or until slightly brown.


2 cups red or Zinfandel wine
3 cups sugar
1 (3 oz.) package liquid fruit pectin

Combine wine and sugar in a heavy saucepot. Bring to a roiling boil over high heat, stirring constantly. Mix in the pectin and return to a roiling boil for one minute exactly, stirring continuously.

Pour into hot, sterilized canning jars and process for 5 minutes.
Recipe credit: Variety of sources.

Comments: This recipe may be doubled.


4 cups of finely diced, seeded peppers (note, for variety, mix some colored peppers in with your jalapenos)
1 cup of apple cider vinegar
1.75 oz powdered pectin (Sure-Jell, yellow box).
5 cups sugar

Prepare boiling water bath and sterilize all jars, lids and rings.

In a saucepan, combine peppers and vinegar. Blend in pectin and bring to a roiling boil. Add sugar and return to a roiling boil. Cook one minute.

Fill jars and process for 15 minutes.


3 pounds onions (about 10 large), peeled and sliced thinly
1/4 cup olive oil
6 sprigs of fresh rosemary
2 sprigs fresh (or dried) thyme
3 bay leaves
3 to 4 teaspoons kosher salt
1/2 teaspoon red chili flakes
Freshly ground black pepper
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
1/8 cup red wine
1/2 cup honey
1/4 cup white sugar


3 cups all purpose flour
1 (.25 oz) package Active Dry Yeast
1 1/2 tsp sugar
1 tsp salt
1/8 tsp baking soda
1 cup milk
1/4 cup water


2 pounds split peas
14 cups water
Salt pork
1 lb bacon
1 medium to large onion
1-2 peeled diced or shredded carrots
1 tbs Hickory smoke flavoring
Tabasco sauce
2 tsp salt
1 tsp ground black pepper