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Put in stainless steel or ceramic or enamel pot and simmer for 20 min.
Fill jars (6-7 pints) and process for 15 min.
Heat milk to scalding.
Sprinkle cornmeal in, stirring constantly for abt 5 min or until thick.
Remove from heat, stir in 1 1/2 tsp butter, egg and salt.
Beat until smooth.
Spread in greased casserole.
Refrigerate 2-3 hours.
Cut mixture in 8 circles.
Dot with butter and spread cheese.
Bake 10-12 minutes in 425 degree oven.
Broil until golden brown.
optional add-ins: Berries, grapes, kiwi
Put sugar, flour and cinnamon in a saucepan.
Pour apple cider over the mixture and mix. Bring to a boil.
Saute celery and onion in butter in large skillet until tender.
Mix water, salt and pepper with beaten egg.
Combine celery mixture, egg mixture and bread crumbs.
Toss lightly.
Using a 1/4 cup measure, shape into balls.
Place in paper baking cups set in muffin tins.
Bake for 20 min or until lightly browned at 375 degrees
Bake 7-10 min in 350 oven.
Makes about 30.
This appetizer packs a big flavor punch for such a light dish. It's ideal for a cocktail party or dinner buffet. For a slightly different taste and crisper texture, substitute large celery stalks for the cucumber. The pesto is made with walnuts instead of pine nuts for a slight twist; any leftovers can be stored in an airtight container in the refrigerator for up to a week.
Cut each cucumber in half lengthwise and again in half crosswise to make 4 stocky pieces.
Use a spoon to remove the seeds and hollow out a shallow trough in each piece.
Lightly salt each piece and set aside on a platter.
In a blender or food processor, combine the basil, garlic, walnuts, Parmesan cheese, and olive oil and blend until smooth.
Use a spoon to spread pesto into each cucumber "boat" and sprinkle each with paprika.
Serve.
Be brave and add any fruit or vegetables needing to be used up in the fridge. Although it may change the color to brown instead of green.
If having memory problems add 1T Unrefined Coconut Oil + 2T MCT Oil
Serve hot or cold.
Let stand overnight.
A dash or two of hot sauce, to taste; combine all ingredients and serve with corn or tortilla chips.
This simple and colorful mango salsa is super easy to make! It's sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It's that good. Recipe yields about 3 cups salsa.
Mix the ingredients
Store in fridge until using.
Drain peas, beans and corn
Combine with vegetables.
Mix italian dressing according to the package directions and pour over
Best if made the day before
Add the avocado just before serving. Enjoy!
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Use with fish or chicken as a dip
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
With the tomaitillo salsa, this will be spicy.
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