Mango Salsa

FRESH MANGO SALSA

2 ripe mangos, diced 

3 medium bell peppers, finely chopped (use red, yellow and orange)

½ cup chopped red onion

¼ cup packed fresh cilantro leaves, chopped

1 jalapeño, seeded and minced (or use anaheim pepper if you don’t like it spicy)

2 large limes, juiced (about 3 cup lime juice)

⅛ to ¼ teaspoon salt, to taste

Instructions

In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of two limes.

 

Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Famous Dave's Rib Rub

2 c brown sugar
1 c salt
3/4 c granulated sugar
1/2 c garlic seasoning
1/4 c chili powder
1/4 c lemon pepper
1/4 c onion salt
1/4 t celery salt
2 T coarse ground pepper
2 T celery seeds
1 t crushed cloves
1 T cayenne
1/2 t Mrs. Dash seasoning

Chex Mix

1 box Chex (rice or corn)
1 box Golden Grahams
3 c coconut
2 c white corn syrup
small bag slivered almonds
3 c white sugar
3 blocks margarine

Melt margarine and dissolve sugar. Add rest of ingredients and simmer for a few minutes. Pour over cereal and mix well.

Spinach Salad Dressing

from Mrs. Elizabeth Critchley

1/3 c sugar
1/2 c oil
1/4 c vinegar
2 T sesame seeds
2 T poppy seeds
1/4 t paprika
1/2 t Worcestershire sauce
1 1/2 t minced onion

Scones

1.25 c milk
1 T butter
.25 warm water
1 envelope yeast
4 c flour
1.5 t salt
1 t baking powder
1 t sugar

Add milk, add yeast.

Gulliver's Corn

2 - 20 oz pkgs frozen kernal corn
8 oz (.5 pint) whipping cream
8 oz (.5 pint) milk
1 t salt
6 T sugar
2 T melted butter
2 T flour
pinch cayenne pepper

Combine all ingredients except flour and butter. Bring to a boil. Simmer 5 minutes. Blend butter and flour. Add to corn.

Biscuits

2 c cornmeal
2 t baking powder
1 t baking soda
3/4 t salt
2 eggs beaten
2 c buttermilk
2 T oil

Mix. Bake at 425 for 25 minutes.