My Favorite Salsa Submitted by: Lina (served at the Jersey Shore trip) Ingredients 1 jalapeno chile, seeds removed, chopped fine 2 medium fire roasted steak tomatoes, peeled, chopped into 1/4-inch chunks 4 medium plum tomatoes chopped into 1/4-inch chunks 1 medium red onion chopped 3 green onions sliced thin with green tops included 1/8 cup loosely-packed fresh cilantro, finely chopped 1/4 teaspoon cumin powder 1/2 teaspoon chili powder 1/2 teaspoon oregano, crushed between palms 1/4 teaspoon garlic powder 1 8-ounce) can tomato sauce 1 4-ounce jar ready chopped mild green chiles 2 tablespoons red wine vinegar salt and pepper to taste Instructions Mix all ingredients together. Let sit overnight to let flavors blend. Serve with crisp tortilla chips as dip or serve as a condiment with other dishes. Store any leftover salsa in a covered container in the refrigerator for up to two weeks. Yield: about 6 cups Herb-flecked Veggie Appetizer Submitted by: Lina (served at the Jersey Shore trip) Ingredients 1/3 cup nonfat Italian dressing (I prefer roasted pepper parmesan) 1 clove minced garlic 1 tsp. dried basil ½ tsp. dried oregano ½ tsp. salt ½ tsp. freshly ground black pepper 1 cup sliced mushrooms 1 red bell pepper, roasted, peeled and sliced 1 green bell pepper, roasted, peeled and sliced ½ cup small pitted black olives Instructions Combine salt, pepper, herbs and Italian dressing in a glass bowl. Add mushrooms, peppers and olives. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably overnight. Serve on salads, on foccacia, pita or crusty Italian breads. Curry Crab Salad Submitted by: Lina (Recipe by Chef M. Scarpa) Ingredients 1 lb Lump Crab Meat 1 can Sliced Water Chestnuts, coarsely chopped 2 cups Mayonnaise 1 tbs. Curry Powder ½ tsp. salt Juice of 1 lemon Salt & Pepper to taste Instructions Mix curry powder, mayo, lemon juice, salt and pepper. Add chopped water chestnuts. Using 2 forks fold in crab meat. Serve on cucumber slices or water crackers. Artichoke and Spinach Dip Submitted by: Boadicea Ingredients 16 oz sour cream 1 pckt powdered green onion dip mix 2 cups fresh spinach, chopped 3 cloves garlic, finely chopped 3 tbsp marinated artichoke hearts, finely chopped 3 tbsp green olives, finely chopped 6 slices bacon, chopped into small bite-size pieces Instructions Fry bacon until crisp, drain & allow to cool, then stir all ingredients together in a large bowl. Chill and serve with chips. Can be altered to taste by adding less of all the veggies or more sour cream. Makes about 3-4 cups Copyright © RBL Romantica. All rights reserved. Reproducing material from this site without permission is prohibited.