3 Medium tomatoes peeled and finely chopped, about 2 cups 1-4 oz of can diced green chili peppers, drained 1/4 cup of sliced green onion 1/4 cup of chopped green pepper 2 Tbsp lemon juice 1 to 2 Tbsp snipped cilantro or parsley 1 Clove of garlic, minced 1/8 Tsp pepper 1/2 Cup tomato sauce In a medium mixing bowl stir together the tomatoes, chili peppers, green onions, green pepper, lemon juice, cilantro or parsley, garlic and pepper. Place about 1 cup of the tomato mixture and tomato sauce in a blender container or a food processor bool. Cover and blend or process just until pureed. Stir into remaining mixture. Cover and chill for several hours or over night, stirring occassionally. Store tightly covered in the refridgerator for up to 3 days. I use this as a dip for chips and aslo for a tpooer on many of the main dishes that I cook.
Heat 1/4 cup of plum or grape jelly and 1/4 cup of chili sauce in a small saucepan, stirring constantly until jelly is metled
1 Cup of cracked ice 1 jigger of brandy 1/2 jigger of white creme de menthe Over cracked ice in cocktail shaker, pour brandy and creme de menthe and shake well. Strain mixture into cocktail glasses.
1 Cup of cracked ice 1 jigger of gin 1/2 jigger lemon juice 1 tablespoon of grenadine syrup 1 egg white Over cracked ice in a cocktail shaker, pour all the ingredients and shake well. Starin mixture into cocktain glass.
Lime or lemon peel Salt 1 jigger of tequila 1/2 jigger triple sec 1/2 jigger of lime or lemon juice Rub rim of cocktail glasses with lemon or lime peel. Dip rim in salt and set aside. Pour remaining ingredients over ice in cocktail shaker or large glass. Stir carefully then pour into prepared glasses.
