World Famous Recipes

TROPICAL SALSA
Yield: 1-1/2 cups

INGREDIENTS

- 1/2 cup finely-chopped red onion
- 2 mangoes (or 2 papaya or 6 nectarines),
peeled and diced small
- 2 Tbsp. fresh lime juice, or to taste
- 1/2 cup finely-minced fresh cilantro leaves
- 1-2 Tbsp. rice vinegar, or to taste

DIRECTIONS

Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup and add boiling water to cover. Let stand for a few minutes.

In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well.

Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired.

Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days.

Mulled Cider

6 cups apple cider
3 whole allspice berries
3 whole cloves
6 cinnamon sticks
1 navel orange, peeled and quartered
1 navel orange, unpeeled

1. Combine the cider, allspice berries, cloves, cinnamon sticks and the peeled, quartered orange in a saucepan and bring to a boil. Turn the heat down and let the mixture simmer for 5 minutes.

2. Slice the remaining orange into half moons.

3. Strain the cider and ladle it into warm mugs. Garnish each mug with a cinnamon stick and a fresh orange slice.

Serving Size: 1 mug

REFRIED BEANS

Ingredients
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe follows)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper

Instructions
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.

Yield: 4 servings

Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed

Instructions
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.

HOT SPICED CIDER

1 gallon apple cider
12 whole cloves
2 cinnamon sticks
1/2 lemon - sliced
1 Tablespoon honey

Mix all ingredients together in pan. Simmer for 10 minutes to 1 hour. Strain
Serve warm.

HOMEMADE APPLESAUCE

INGREDIENTS:
8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon

DIRECTIONS:
Combine apples, water and lemon slices in a large saucepan.
Simmer, uncovered for 10 minutes or until apples are part
sauce and with some chunks of apple left.

Watch closely and stir often to prevent burning.
Applesauce should be thick;
add more water if necessary.
Leave sauce chunky or put apples
and lemons through a food mill or coarse sieve.

Stir in sugar to desired sweetness.

Add cinnamon and nutmeg.

Serve warm or chilled.

Cover and refrigerate leftovers for up to one week.

Yield: 5 to 6 cups

FREEZING APPLESAUCE:

Increase your spices to twice the amount since they lose
some flavor during freezing.

Refrigerate until chilled and pack cool applesauce
into rigid freezer containers to within 1/2-inch from the top and seal.

Use a container size suitable for your family’s needs.

To use - - - just thaw in the refrigerator overnight or in cold
water for 3 hours.
This can usually be frozen for up to one year.