Asian Noodle Salad

Got this recipe from People Magazine, Dec. 6, 2010 issue.

Made it for a lunch with my friends. Delicious!

Asian Noodle Salad
Serves 4-6

1/2 c. sliced almonds
8 Tbsp. sesame seeds
7 Tbsp. rice vinegar
1 tsp. salt
1 tsp. pepper
1/2 c. canola oil
1 - 16 oz. bag coleslaw mix
2 pkgs. Ramen noodles, broken up (throw seasoning away)

1. In a skillet over medium low to medium heat, toast almonds and sesame seeds until light brown.
2. In a small bowl, combine vineager, sugar, salt and pepper. Whisk in oil
3. In a large bowl, combine coleslaw mix and Ramen noodles. Add contents of small bowl and mix well. Toss in the almonds and seeds just before serving.

NOTE: This isn't as good the next day as leftovers.

Meatball Minestrone Soup

Go HERE for the recipe.

Zesty Peach Barbecue Sauce to Can

Recipe courtesy of Tiffany

Zesty Peach Barbecue Sauce
12 C. Pitted, peeled & chopped Peaches
2 C. Red bell pepper chopped
2 C. Onion chopped
6 T. Garlic chopped
2 1/2 C. Honey
1 1/2 C. Apple Cider Vinegar
2 T. Worcestershire Sauce
4 tsp. Hot pepper flakes (you may add more or less depending on hotness)
4 tsp. Dry Mustard
4 tsp. Salt
3/4 C. Ultra gel (add more if you want it thicker)

Combine everything in small stockpot and bring to a boil.
Simmer for 25 minutes stirring frequently.
Ladle into jars, hot water bath or steam can for 15 minutes.
Makes 10 pints. Enjoy!!!

For both these recipes I used my food processor to chop up everything. It's very quick.

Peach Salsa to Can

This recipe comes from Tiffany

Peach Salsa
6 lrg. Onions chopped
6 Red bell peppers chopped (or any color bell pepper)
6-7 Serrano peppers (or jalapenos)
2 Bunches Cilantro chopped
8 quarts pitted, peeled & chopped Peaches
1/4 C. Salt
3 C. Apple Cider Vinegar
2 tsp. Garlic (chopped)
1 tsp. Black pepper
1/4 tsp. Oregano (ground)
1 tsp Cumin
3 tsp. Cayenne Pepper
3/4 C. Sugar (you may do more or less depending on sweetness)
1/2 C. Ultra gel (may use more if you want it thicker)

Mix everything together in large stockpot, bring to a boil.
Fill jars, hot water bath or steam can for 25 minutes.
Makes 21 pints. Enjoy!!!
(You may also eat this fresh)

Check out Tiff's canning madness here.

Mexican Pulled Pork

Mexican Pulled Pork

3-5 lbs. pork roast
1 pint Tomatillo Green Salsa (or your favorite salsa)
1 c. brown sugar

Combine all in crockpot and cook 6 hrs. on LOW or 10 hrs. on HIGH.
Pull pork apart.
Serve in tortillas for tacos.

**Got this recipe from my cousin Tiffany.

4 Bean Salsa Soup

4 Bean Salsa Soup

1 pint each: (or a 15 oz. can) all UNDRAINED
White Beans
Black Beans
Kidney Beans
Pinto Beans
Tomatillo Green Salsa (or your favorite salsa)
Stewed tomatoes

Dump all together in a saucepan.
Heat.
Serve with tortilla chips and sour cream.

**Got this recipe from my cousin Tiffany

Wisconsin Cauliflower Soup

I tasted this soup at a family campout a month or so ago and haven't been able to get it off my mind. I think they put something addictive in it. And since there isn't a Zupas relatively close to my house I had to find a recipe for it online. This one was pretty close but I'm going to make some changes next time I make it.

WISCONSIN CAULIFLOWER SOUP
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults)

2 T. margarine or butter
1 medium onion, chopped
1/4 c. all-purpose flour
1/2 tsp. salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 tsp. Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

**When I make this again I'm going to use sharp cheddar (I only had medium) and do 1 1/2 cups cheddar and 1/2 cup pepper jack. The jack was a little too strong for me. And I almost always put in more cheese than recipes say so when I made this the other day I probably used 1 1/2 cups of each.