Cape Cod Salsa

By Gail H.

We love chips and salsa just about more than anything else. When Scott and Amanda married at Christmas time, Tandy's gift to our family was making this salsa for the reception. Since that time, it has become part of our Christmas tradition. We make it for parties, friends, and family. It is great with chips or poured over cream cheese with some crackers. The red is so pretty for Christmas, and we love the taste.

The only thing that I have never been able to do is get my raisins to chop. It may be due to dull knives. I just buy small ones and put them in whole.

Cape Cod Salsa

2 cups cranberries
14 crushed tomatoes
1 cup tomato puree
3/4 chopped green pepper
3/ 4cup chopped onion
1/2 to 1 cup sugar
1/2 cup white vinegar
2 Jalapeño peppers
2 TBS chopped garlic
3/4 cup raisins
Salt & pepper to taste

Process cranberries to finely chopped. Also chop onion and both peppers to diced finely. Finely chop raisins. Add remaining ingredients. Mix all together, cover, and sit at room temperature overnight. Adjust sugar, vinegar, salt & pepper to taste. Adjust the heat of salsa by adding more jalapenos or Tabasco.

Recipe: Whole Wheat Bread

This is the fourth and final bread recipe from Ramona's recent Wise Women segment.

Whole Wheat Bread - Bosch

• 2/3 cup honey
  
• 2/3 cup oil
  
• 6 cups water , warm
  
• 3 tablespoons yeast
  
• 2 tablespoons salt
  
• 14-16 cups fresh whole wheat flour
  
• 3 tablespoons dough enhancer
  

You can use 1/2 cup vital wheat gluten instead of dough enhancer.

Combine the warm water, yeast, and 2 cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 10-14 cups of additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning baker to add too much flour. Mix for about 4-5 minutes.

Form the dough into 5 loaves. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30 minutes).

Bake loaves for 25-30 minutes in a 350° oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are golden brown.

Recipe: Pizza Dough

This is the third bread recipe from Ramona's recent Wise Women segment.

Pizza Dough

• 1 package active yeast
  
• 1/4 cup sugar
  
• 1 1/4 cups water
  
• 1/4 cup vegetable oil
  
• 1 teaspoon salt
  
• 3 1/2 cups flour , all purpose

In a large bowl, dissolve yeast and sugar in water, let stand for 5 minutes. Add oil and salt. Stir in flour, a cup at a time, to form soft dough. Turn onto floured board; knead until smooth and elastic, about 2-3 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down and divide in half. On a floured surface roll to fit pizza pan. Add toppings and bake at 400° for 25-30 minutes. Use a mixer with dough hooks and no kneading is required! (My whole wheat recipe says 450 for 20 minutes. Add 1 1/2 Tbsp. wheat gluten when using ww).

Recipe: Oat Dinner Rolls

This is the second bread recipe from Ramona's recent Wise Women segment.

Oat Dinner Rolls

• 2 1/3 cups water , divided
  
• 1 cup quick cooking oats
  
• 2/3 cup brown sugar , packed
  
• 3 tablespoons butter or margarine
  
• 1 1/2 teaspoons salt
  
• 2 (1/4-ounce) packets active yeast
  
• 5 1/2 cups flour
  

In a saucepan, bring 2 cups water to a boil. Stir in oats reduce heat. Simmer, uncovered, for 1 minute. Stir in brown sugar, butter, salt and remaining water. Transfer to a mixing bowl let stand until mixture reaches 110-115 degrees. Stir in yeast. Add 3 cups flour beat well. Add enough remaining flour to form a soft dough. Turn onto a floured surface knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down shape into 24 rolls. Place on greased baking sheets (rolls should not be touching). Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pan and cool on wire racks.

Saf yeast: 2 pkgs (1/4 ounce each) of yeast is equal to 5 tsp. of SAF yeast.

Recipe: Ramona's Yeast Rolls

Ramona B. spoke on making bread in a recent Wise Women segment. Because her family loves any kind of homemade bread, she uses her bread making as a way to encourage her family and make them feel special.

Ramona plans to have a bread-baking day at church (after school is out) to help anyone who wants to learn how to make bread. She will use the Oat Dinner Rolls Recipe (posted tomorrow) to begin learning how to make yeast bread. This is the first bread recipe she taught her girls to make. If you are interested in participating in the bread-baking day, contact Ramona.

Even if you don't want to make bread, Ramona suggested that everyone consider doing something for someone in the next weekto encourage them. (It does not have to be making bread.)

We will be posting Ramona's bread recipes here for the next few days.

Bonnie's Rolls

• 1 cup hot water
  
• 3/4 cup sugar
  
• 1 teaspoon salt
  
• 1 cup shortening
  
• 2 eggs
  
• 6 cups flour
  
• 2 packages yeast
  
• 1 cup warm water to dissolve yeast in

Melt sugar and shortening in hot water, add salt. When this is lukewarm, put in a bowl and add eggs and dissolved yeast. Add flour, 3 cups at a time, measuring then sifting. Put in a large bowl, cover with a damp cloth, and set in the refrigerator for at least 45 minutes. When ready to use, put on a floured counter. Press with your hand to about a 1/2-inch thickness. Cut with a biscuit cutter. Take each circle and dip half in butter. Fold in half (fold a little more than half so it will not unfold while rising)and put in a greased pan. Let rise for 30-60 minutes. Bake at 325-350° for 25-30 minutes. Butter the top when you take out of oven. Tupperware's large green bowl is perfect for doubled recipe.

1 package of yeast is equal to 2½ teaspoons.

Christmas Recipes

Some recipes for you and your family to enjoy:

Cranberry Upside Down Cake

Turkey Breast with Sage Mustard Crumbs

Yummy Yam Casserole

Apricot Honey Glazed Ham

Cranberry and Raisin Bread Pudding with Caramel Sauce

Crunchy Pear and Celery Salad

Hot Curried Fruit

Some Sweets for the Season

Caramel Chocolate Trifle

1 (9 ounce) devil's food cake mix
3 eggs
1 1/3 cups water
1/2 cup oil
2 (4 ounce) packages chocolate pudding, instant
12 ounces Cool Whip
12 ounces caramel ice cream topping
1 (7-8 ounce) English toffee bits or almond brickle chips

Directions

1)Prepare and bake cake according to directions for an 8 inch square baking pan.
2)Cool on a wire rack.
3)Prepare pudding according to pkg. directions.
4)Cut cake into 1 1/2 inch cubes.
5)Place 1/2 of the cubes in a 3 quart trifle bowl, or large glass serving bowl.
6)Lightly press down to fill gaps.
7)Top with 1/2 of the Cool Whip, pudding, caramel topping and toffee bits.
8)Repeat layers.
9)Cover and refrigerate.

Pam's Pecan Pie Trifle

Pecan pie (bake your favorite recipe & freeze)
1 1/2 c. whipping cream
1 - 8 oz. cream cheese
1 tbsp. vanilla extract
1 bottle of Smucker's chocolate fudge topping
1 bottle of Smucker's caramel topping
chopped pecans

Directions:

Cut your pecan pie into cubes and layer half in the bottom of trifle dish.
Beat 1 1/2 cup whipping cream until thick & add 8 oz. cream cheese and 1 tbsp vanilla extract
Pour half of this mixture over pecan pie cubes.
Pour 1/2 bottle of chocolate fudge topping over cream mixture.
Pour 1/2 bottle of caramel topping over chocolate fudge.
Repeat layers with the pecan pie cubes and remaining whipping cream mixture.
Pour the remaining chocolate fudge and caramel topping over whipping cream mixture.


Colossal Caramel Apple Trifle

1 (18.25 ounce) package yellow cake mix
6 cups cold milk
3 (3.4 ounce) packages instant vanilla pudding mix
1 teaspoon apple pie spice
1 (12 ounce) jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 (21 ounce) cans apple pie filling
2 (16 ounce) containers frozen whipped topping, thawed

1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
2. Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
3. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.



Double Chocolate Mocha Trifle

1 (19.8 ounce) package brownie mix
1 3/4 cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped

Directions

1. Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
2. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
3. In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.



Thank you, Diane Nichols, for sharing all of your wonderful recipes from the Fall Women's Conference! These look especially yummy!

Strawberry Sour Cream Jello Dessert

This sounds like a lovely and easy dish for the Christmas season.

Strawberry Sour Cream Jello Dessert

2 small pkg cherry jello
2 cups hot water
1 medium can crushed pineapple
1 pkg frozen strawberries, thawed
2 mashed bananas
1/2 pt sour cream
1/2 cup chopped pecans

Mix together jello and water. Let cool but not congealed. Add pineapple and juice, frozen strawberries, and bananas. Mix together. Pour half of the mixture into a flat dish and put into refrigerator to harden. Spread sour cream and pour other half of jello mixture on top. Return to refrigerator. Sprinkle chopped pecans on top.

Recipe from Diane Nichols

Loaded Baked Potato Salad

Here is another shared recipe from Diane Nichols. I hope these recipes can be a blessing to others in your life as you seek ways to show hospitality and serve one another in love.

Loaded Baked Potato Salad
Recipe makes 6 servings

SERVES 6

8 potatoes, cubed (half peeled or half with skin)
2 teaspoons salt
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1/4 teaspoon pepper
1 cup Miracle Whip

Directions

1.Cube and boil potatoes with salt.
2.Drain.
3.Crumble bacon and slice onions (including tops).
4.Combine sour cream, pepper and Miracle Whip.
5.Add to potatoes.
6.Add bacon, onions and cheese (reserve some of each for top).
7.Mix with potatoes.
8.Pour into baking dish.
9.Top with reserved cheese, onions, and bacon.
10.Bake 350 for 10-15 minutes (until cheese melts).

Sharing with Others...

With the Thanksgiving and Christmas season approaching, this is a wonderful time to be planning and preparing delicious meals for family and friends...and even strangers. Our last few posts have been on the topic of true Biblical hospitality and our prayer, as women, can be that God would make us to be women who are quick to open our homes and share Biblical hospitality to others, so that the love of Christ can be seen and experienced in practical ways. It doesn't always mean sharing meals with others, but that can be one way to love others.

Recently, the women of our church were blessed to enjoy some delicious foods made by Diane Nichols at the Fall Women's Conference. She has been so kind to share those recipes with us. Maybe these recipes can inspire you to show loving hospitality to others in the weeks ahead.

French Onion Beef Brisket Sandwiches:

1 tablespoon LAND O LAKES® Butter
1 2- to 3-pound) beef brisket
3 large (about 3 cups) onions, halved, sliced
1/4 cup apple juice
2 cloves garlic, chopped
1 (10.5-ounce) can condensed beef consommé
1 tablespoon firmly packed brown sugar
1 tablespoon balsamic vinegar
1 teaspoon salt
10 Kaiser rolls
10 (3/4-ounce) slices LAND O LAKES® Deli Swiss Cheese


Heat oven to 325°F. Melt butter in 12-inch skillet until sizzling; place brisket in skillet. Cook over medium-high heat, turning once, until browned (8 to 10 minutes).

Meanwhile, combine all remaining ingredients except rolls and cheese in 13x9-inch baking pan. Place browned brisket over onion mixture; cover tightly with aluminum foil. Bake for 2 1/2 to 3 hours or until meat is fork tender and internal temperature reaches 170°F.

Place brisket onto cutting board; trim fat. Slice brisket across grain into thin slices; place beef slices onto bottom of Kaiser rolls. Top each with onion mixture, cheese and bun tops. Spoon pan juices into cups for dipping. This recipe serves 10 people.

Recipe Tip
Cook and slice brisket the day before you intend to serve it. To reheat, cover tightly with aluminum foil and heat in 350°F. oven until hot (30 to 35 minutes). Or place in microwave-safe dish. Cover with plastic food wrap; microwave on HIGH (100% power), stirring occasionally, for 3 to 5 minutes or until heated through.

Nutrition Facts (1 sandwich): Calories: 490, Fat: 17g, Cholesterol: 60mg, Sodium: 890mg, Carbohydrates: 38g, Dietary Fiber: 2g, Protein: 43g

Check back for some more delicious recipes to follow!