Joni's Homemade Salsa

3 Tbsp minced onion
1 Tbsp Salt
1/2 black Pepper
4-6 cloves garlic
15-20 roma tomatoes
1/2 jalepeno pepper
1/2 serrano pepper
garlic salt to taste
you can also add cilantro if desired

in food processor chop everything but tomatoes, once well blended add tomatoed 2 at a time until you have desired taste. Store in an airtight container.

Carp -

A Holiday recipe passed on from my Mother-in-laws Best Friend!

recipe for baked carp.

spread mayo on bottom of baking dish, then sliced onion, and carp repeat in layers until fish is used completely. Would likely be good with all fish.

We had this at Christmas this year and it was tasty!

Stacey's LEMON CHICKEN BREAST

Ingredients:

1 whole chicken (weight is dependent on how many servings are
required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the chicken until it is
completely coated
Take a knife and gently separate the skin from the breast meat;

Slide lemon halves under the skin with the peel side up. This
way the juice from the lemon will coat the breast. Season skin of
chicken to your preference, place sprig of rosemary into the chicken.

Cover and place in oven for 30-45 minutes. Remove cover and
continue to roast until juices run clear, basting every 15-20 minutes
depending on the size of the bird.

Deb's Triple Chocolate Delight

18-1/2 oz. pkg. chocolate cake mix 3.9-oz. pkg. instant chocolate pudding mix 16-oz. container sour cream 1 c. water

1/2 c. oil 4 eggs, beaten 6-oz. pkg. semi-sweet chocolate chips Optional: frozen whipped topping, thawed

Combine all ingredients except whipped topping and mix well. Pour into a greased slow cooker. Cover and cook on low setting for 6 to 8 hours. Serve warm, topped with whipped topping if desired. Makes 8 to 10 servings.

Jhansi's Creamy Curry Chicken Skillet

2-3 Chicken Breasts
1 Clove Garlic
1 can Cream of chicken soup
Cream
Water
Dash Parsley
1 Squash, cut into chunks
Dash Curry

Cube Chicken Breasts and cook in garlic and oil. Drain and rinse
Chicken. Return it to the skillet. Add 1 can cream of chicken soup.
Fill can about half cream, half water. Add squash and seasonings.
Simmer, Stirring occasionally, until squash reaches desired doneness.

Serve over rice.

MEXICAN CASSEROLE (given to me by a friend of a friend)

1 LB GROUND BEEF

1 CAN TOMATO SAUCE

1 LARGE CAN RANCH STYLE BEANS

1 SM. CAN CHOPPED CHILE PEPPERS

1 CAN CREAM OF CHICKEN SOUP

CHEDDAR CHEESE

PICANTE SAUCE

12 CORN TORTILLAS

FLOUR TORTILLAS

PREHEAT OVEN TO 375

BROWN GROUND BEEF, DRAIN, ADD ALL CAN ITEMS TILL IT BOILS. IN A 9X13 CAKE PAN LINE IT WITH 6 CORN TORTILLAS. POUR HALF THE MIXTURE ON TOP OF TORTS, ADD A LAYER OF CHEESE. PLACE 6 MORE, ADD THE OTHER HALF OF THE MIXTURE AND TOP WITH CHEESE.

PLACE IN OVEN TILL CHEESE MELTS. LET STAND FOR A MINUTE OR TWO AND ENJOY WITH THE FLOUR TORTILLAS AS A SIDE OR MAKE BURRITOS WITH THEM AND TOP WITH THE PICANTE SAUCE. FAST~~EASY~~FEEDS ALOT...........

Sopapilla Cheesecake

2 pkg cresent rolls
2 (8 oz.) softened cream cheese
1 1/2 c. sugar
1 tsp cinnamon
1/2 stick of butter
1 tsp vanilla extract

mix together 1/2 c. of sugar and cinnamon, set aside. Flatten one can of cresent rolls on bottom of 9x13 pan. Mix 1 c. of sugar, vanilla and cream cheese (be sure to mix with electric mixer until there are NO lumps) Spread mixture over the 1st layer of cresent rolls. Unroll the second can over the cream cheese mixture. Melt butter and pour over the top. Sprinkle with cinnamon sugar mixture.

Bake 350 for 30 min.

Joni's homemade salsa

3 Tbsp minced onion
1 Tbsp salt
1/2 tsp black pepper
4-6 cloves of garlic
15-20 Roma tomatoes
1/2 of 1 jalapeno pepper
1/2 of Serrano pepper
garlic salt to taste
cilantro

in blender/food processor chop onion, garlic, peppers and tomatoes. Add salt, pepper. Empty into airtight container, and continue to add tomatoes until you reach desired texture and taste. Add garlic salt and cilantro to taste.