Recipe Archive
Amazing Wild Blueberry Salsa
The perfect, guilt-free summertime condiment. Pair this refreshing twist on salsa with tortilla chips for an enticing appetizer or a roasted chicken for a delicious entrée. Makes 6-8 servings (serving size ¼ cup, is only 30 calories)
The perfect, guilt-free summertime condiment. Pair this refreshing twist on salsa with tortilla chips for an enticing appetizer or a roasted chicken for a delicious entrée. Makes 6-8 servings (serving size ¼ cup, is only 30 calories)
Ingredients
2 cups wild blueberries fresh or frozen (thawed)
1/2 medium onion (red or white), diced small
1 jalapeño pepper, seeded and minced (add more to taste)
1 medium red bell pepper, diced small
3 tbsp chopped parsley or cilantro
1/4 cup lime or lemon juice
1 teaspoon salt
Pinch of cinnamon
Directions
Combine all ingredients, folding in wild blueberries last. Refrigerate 1 hour or more to blend flavors. Add as a marinade or roast topping to a whole chicken or roasted chicken breasts.
Shamrock Stew (recipe for March & April 2012)
1/4 cup all-purpose flour
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1-1/2 to 2 pounds beef top round steak, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (8 ounces) Tomato Sauce
2 cups water
1 large onion, sliced
1 teaspoon dried marjoram
1 bay leaf
1 pound carrots, cut into 1-inch pieces
1 package (10 ounces) frozen peas
DUMPLINGS:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 egg, lightly beaten
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley, optional
1/4 cup all-purpose flour
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1-1/2 to 2 pounds beef top round steak, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (8 ounces) Tomato Sauce
2 cups water
1 large onion, sliced
1 teaspoon dried marjoram
1 bay leaf
1 pound carrots, cut into 1-inch pieces
1 package (10 ounces) frozen peas
DUMPLINGS:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 egg, lightly beaten
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley, optional
- In a large bowl, combine flour, salt if desired and pepper; set aside 2 tablespoons.
- Add meat to bowl and toss to coat.
- In a Dutch oven or large soup kettle, over medium heat, cook the meat in oil until no longer pink; drain.
- Stir in tomato sauce, water and reserved flour mixture. Add onion, marjoram and bay leaf; bring to a boil.
- Reduce heat; cover and simmer for 2 hours, stirring occasionally.
- Add carrots; cover and simmer for 45 minutes.
- Stir in peas. Cover and simmer for 15 minutes for until the vegetables are tender.
- Remove bay leaf.
- For dumplings, in a large bowl combine flour and baking powder. Stir in milk, egg, oil and parsley if desired.
