Montana Salsa

Picture: 

Ingredients: 

6 Cloves Garlic
1 1/2 cups Green peppers
1/2 cup Jalapenos
2 1/2 cups Onions
8 cups Tomatoes
1 12oz Can Tomato paste
2 tsp Black pepper
1/8 cup Canning salt
1/4 cup Sugar
1/3 cup White Wine Vinegar
1 tsp Cumin
1 Bunch Fresh cilantro

Directions: 

If you have a Food Processor this recipe is so quick to make! You can avoid chopping anything by hand. Do not think the vegetables need to be exact! Be flexible. I ran out of enough red tomatoes to make 8 cups so I chopped up a couple green ones and added them. I did not have any green peppers on hand so I never did add those to one of my batches and it was still delicious!

No matter how many onions, garlic and tomatoes you add I would always make sure to add the cilantro and jalapeños. These 2 fresh ingredients are a must to making a yummy salsa.

1. First take your tomatoes, cut out the stems, then cut into quarters. Place into the food processor and chop it up until it's finely chopped and it will look a little soupy. I found 2 full food processor batches was about 8 cups or a little more. Pour it into a large stock pot.

2. Take your onions, garlic and jalapeños and chop those up all together in the food processor, then add to your pot.

3. Add 1 teaspoon of cumin, 2 teaspoons of black pepper, 1/8 cup of canning salt, and 1/3 cup of vinegar. (you can use Apple Cider Vinegar)

4. Mix in 1 (12oz) can of tomato paste. (Use 2 cans if they are the small 7 oz ones.)

5. Mix all ingredients together and boil for 20 mins on low heat once it starts to boil.

Fresh Salsa: If you're just wanting fresh salsa, then after the 20 minutes, let cool, then store in your refrigerator. This does make a huge batch so if you don't want to can any of it you may want to cut the batch in half.

Canned Salsa: If you're canning the salsa then seal in jars and cook in a hot water bath for 20 mins.
1. Make sure your jars have been washed in super hot soapy water and well rinsed.
2. Boil the lids for 5 minutes to soften the rubber rings before using them.
3. Fill your jars to about 1/4" from the top, then take a clean wash cloth and wipe off any salsa that may have dripped on the rim off the jar.
4. Place the lid on the jar and screw on the ring until slightly tightened.
5. Make sure your water bath canner has hot boiling water before starting to fill the jars. You want the salsa to be nice and hot when placed into the jars so it does't cool off the canning water. If your water is not ready turn the pot of salsa as low as it will go and wait to fill the jars until your water is boiling.
6. Boil the jars in your hot water bath for 20 minutes.
7. Remove the jars from the water bath and place them on a dishcloth to cool.
8. Before storing salsa make sure the lid has sealed.
Canned salsa will last a couple years in the jars.

Additional Pics: 

Montana Cowboy Casserole

Picture: 

Ingredients: 

2 tbsp. olive oil
1 lb. ground beef
1/2 onion, chopped
2 garlic cloves, minced
1/2 tsp. chili powder
1/2 tsp. cumin
2 c. of frozen corn, defrosted or 2 cans of corn
2 cans of diced tomatoes
1/2 c. sour cream
1 1/2 c. cheddar cheese, divided
1 tsp. salt
freshly ground black pepper
2 bags (16 oz) frozen tater tots
1 tbsp. Chopped Parsley, for garnish

Directions: 

Preheat oven to 375°.

In a large skillet over medium heat, heat oil. Add onions and cook until soft and slightly translucent. Next add beef. When it is no longer pink, drain off some of the fat and push meat and onions to the outer edge of the skillet. Add garlic, chili powder and cumin. Stir and cook until garlic is fragrant, about 2 minutes.

Add corn, tomatoes, sour cream and 1 cup of cheese. Cook stirring regularly, until cheese is melted and sour cream is incorporated. Season with salt and pepper.

Pour mixture into a 9x13" baking pan. Top with all the tater tots and sprinkle with remaining cheese. Bake 30-35 minutes, or until cheese is melted and tater tots are hot and golden. Garnish with parsley and serve.

Tags: 

Oyster Stew

Ingredients: 

4 8 oz cans of oysters in water
3 tbsp butter
4 cups half & half
4 cups milk
4-5 large red potatoes cut into 1 inch size chunks
2 tblsp worcestershire sauce
1 tsp salt
1/2 tsp pepper
1 tsp dried parsley
1 can of sweet corn or small bag of frozen corn

Directions: 

Take all your ingredients and place them in a large stock pot. It really doesn't matter what order. Place the heat on med high until it starts to boil. Stir frequently so your milk doesn't burn. When it's boiling turn it down to medium heat and a gentle boil. Boil for about 20 minutes until potatoes are cooked.

Serve and enjoy!

Cherry Pie Bars

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Ingredients: 

1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 tsp. vanilla
1/4 tsp. almond extract
3 cups all purpose flour
1 tsp. salt
1 (21 ounce) cherry pie filling (use 2 if you like cherries)
Glaze:
1 cup powder sugar (use a bit more if you need to thicken the frosting)
1/2 tsp. vanilla
1/2 tsp. almond extract
2 tbsp. milk

Directions: 

Cream together butter and sugar. Add eggs and beat well. Then mix in the 2 extracts. In a separate bowl combine dry ingredients. Grease (I use Pam baking spray) a 9x13 inch baking pan. Spread about half the batter in the bottom of the pan. The spread the cherry pie filling over the batter. Drop remaining batter with a spoon onto the pie filling.

Bake at 350° for 30-35 minuets or until a toothpick comes clean. Combine glaze ingredients and when bars are cool, drizzle over the pie bars.
Enjoy!

Snickerdoodle Blondie Bars

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Ingredients: 

1 cup unsalted butter or margarine
1 cup granulated sugar
1 cup lite brown sugar
2 eggs
1 1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 1/2 tsp. cinnamon
2 1/2 cups all purpose flour
Topping:
1/4 cup granulated sugar
1 1/2 tsp. cinnamon

Directions: 

Preheat oven to 350°. Line a 9x13 inch baking pan with parchment paper. Lightly grease exposed parchment paper and pan. (I use the baking Pam spray)

In a large bowl or mixer, cream together butter and sugars. Mix in eggs and vanilla followed by dry ingredients. Mix until smooth and no streaks or lumps remain. Lightly grease hands (I use the Pam spray again), press mixture into an even layer in prepared baking pan.

Sprinkle with cinnamon and sugar topping, then bake for 25-30 minuets until a tooth pick comes out clean. Let cool, then enjoy!

Bake Sale for March of Dimes

Well yesterday I did a bake sale with a dear friend of mine who works at the Benefis Hospital in Great Falls MT. She runs a bake sale for March of Dimes every year on Valentines Day and for the last 3 years I have been helping her. The first year Sophia was 8 months old and this year Tristan was almost 7. Both years I am sure we got more sales because of the happy babies!

I have been really busy with the miniatures os decided to start a week before the sale and bake. So I spent an entire day making 7 batches of shortbread and 4 batches of biscotti.

Tomato Soup

Ingredients: 

32 ounces canned diced tomatoes
9 ounces of chicken broth
1 tblsp. margarine
2 tblsp. sugar
1 tblsp. finely chopped onion
pinch of baking soda
2 cups cream (can substitute half and half)

Directions: 

Mix tomatoes, chicken broth, margarine, sugar, onions and soda. Simmer 1 hour. Heat cream over low heat. Add cream to hot tomato mixture.

This recipe is the same that is served at 4B's Restaurant

From: Glorious Grub Cookbook By. Joan Stewart

Split Pea Soup

Ingredients: 

1 bag of split peas (1 lb.)
1 ham bone or cubed ham
1 1/2 cups diced onions
1 tsp. salt
1/2 tsp. pepper
1 cup chopped carrots
1/2 tsp. paprika

Directions: 

Rinse peas; combine with two quarts of water, ham, onion, salt and pepper. Bring to a boil, cover, reduce heat and simmer (don't boil) 1 1/2 hours. Stir occasionally. Remove bone; cut off meat and dice. Return meat to soup and add carrots and paprika. Cook slowly, uncovered for 30-40 minuets.

Crockpot recipe: This is the way I love to do it~
Put all ingredients into a crockpot over night or all day. Stir occasionally. The meat will cook off the ham bone.

Serve and enjoy!
From: Glorious Grub Cookbook By. Joan Stewart

Strawberries & Cream Scones

Ingredients: 

1/2 cup diced fresh strawberries
1/4 cup sugar
1 tblsp. half & half or light cream
2 cups all purpose flour
1/2 tsp. salt
1 tblsp. baking powder
6 tblsp. cold butter or margarine, cut into pieces
1 egg
2 tsp. vanilla
2/3 cup diced fresh strawberries
Glaze:
3 tblsp. sugar
1 1/2 tsp. vanilla
1 tsp. water

Directions: 

Preheat oven to 375 degrees. Lightly grease two baking pans. Or use parchment paper.

To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.

In a large bowl, whisk together the flour, salt, and baking powder.

Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender. The mixture should be unevenly crumbly.

In a separate bowl, whisk together the strawberry/ cream mixture, egg and vanilla.

Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.

Add the 2/3 cup of diced strawberries, gently folding them in, the dough will be quite sticky.

Drop the dough by heaping tablespoons onto the prepared baking sheets. A tablespoon cookie scoop is about perfect for this.

Glaze:
Make the glaze by stirring together the sugar, water and vanilla until smooth. Drizzle some atop of the scone.

Bake the scones until they're just beginning to turn golden brown around the edges, 15-16 minuets. Stick a toothpick in the center if it comes out clean they are done.

Sweet Potato Rolls

Ingredients: 

1 sweet potato baked, or 3/4 cup of canned sweet potato mashed
1 cup milk
1/2 cup white or brown sugar
3-4 cups all purpose flour
2 tsp. instant yeast
2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg

Directions: 

Bake the sweet potato for approximately 45 min at 375 degrees. Remove from the oven and let cool.

Combine sweet potato, sugar, milk and stir to make a paste. Mix in 2 cups of flour, salt, yeast and spices until throughly combined. Add more flour a quarter cup at a time. Mix in after each addition until you have dough that is tacky but which you can handle with wet hands. When you get to the proper consistency, remove from the bowl and knead by hand for 5-10 minutes.

Set the dough aside and let rise in a covered bowl for 45 minutes to an hour. Divide into a dozen shaped rolls. Then allow to rise again until doubles in size. another hour or so.

Bake at 375 for approximately 20 minutes or until the are lightly browned.

Very yummy as a turkey sandwich.

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