Salsa

Contributor: Gloria Phister
2002 Cowley Cookbook

2 large cans whole peeled tomatoes, pureed slightly in blender
1 large or 2 small onions, chopped
2 green onions with tops, chopped
1/8 cup Season-All seasoned salt
1-2 tsp. pureed jalapenos

Mix together.  Lasts about 2 weeks in fridge; makes 2 quarts.

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Chimechangas

Contributor:  June Minchow
CC Original

"This is a family favorite, requested when the entire family is together."

Fillings:

Beef & Bean:
1 can hot chili
chopped onion
green pepper
shredded cheese
(Note:  We use one large can Nalley's chili, with nothing added.)

Spicy Pork:
1 1/2 lb pork, cut into cubes.  Fry in 2 T oil.  Add 2 small chopped onions, 1 T garlic, 1 green pepper (chopped).  Cook and add 1/2 tsp salt, 1/2 tsp oregano, one 4 oz. can chopped green chilies.  Add a little water and cook until liquid is almost gone.

Chicken:
Make as for pork.

Put 1-2 tablespoons filling in center of flour tortilla shell.  Foll bottom up, sides over and top down.  Deep fry.  Top with fresh salsa and sour cream.

Fresh Salsa:

4 medium chopped tomatoes
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 cup oil
3-4 T chopped chili peppers
1 T vinegar
1 tsp salt
1 tsp sugar
1/4 tsp pepper

Mix together and refrigerate for several hours.


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