Peachy Salsa

• 4 – medium fresh peaches, peeled and pitted
• 2 – large tomatoes, cut into pieces and seeds removed
• One-half sweet onion
• 2 – garlic cloves peeled and crushed
• One-half cup fresh cilantro leaves
• 2 – 4oz cans chopped green chilies
• 1 tsp. lime juice
• 4 tsp. cider vinegar
• Pepper and salt to taste

Use a food processor to combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and blend again. Pour into a serving dish and serve with tortilla chip scoops.

DAVID’S GRANOLA

• 2 cups long cooking rolled oats
• 1 cup roasted peanuts
• 1 cup shelled sunflower seeds
• 3/4 cup wheat germ
• 1/2 cup molasses
• 1/2 cup honey
• 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg

Combine all ingredients in a bowl and mix well. Spread out on a sheet pan covered with parchment paper. Put in a preheated 275 F oven for 1 hour, turning and stirring occasionally. Let cool and store in air tight container.

Stuffed Eggs with Mayonnaise

In Romanian: Oua umplute cu maioneza

Ingredients

• 6 eggs
• 1 tablespoon butter
• 1 tablespoon sour cream
• Pinch of salt
• Pinch of Pepper
• Mayonnaise
• Sweet peppers or olives for garnish
• Lettuce, chopped

Directions

Hard boil the eggs, shell and let cool. Cut in half crosswise, remove the yolks and place them in a bowl. Mix the yolks with the butter and sour cream. Add salt and pepper to taste.
Fill each egg half with the mixture and arrange the egg filled side down on a plate on which you previously spread a layer of mayonnaise. On top of each egg, place a piece of pepper or sliced olive. Decorate around the eggs with chopped lettuce.

Frozen Cranberry Banana Salad

• 1 can (20 oz) pineapple tidbits – drain juice into a medium bowl and set aside
• 4 medium firm bananas – cut in half lengthwise twice so you have four long strips to cube into small pieces. Add banana chunks to the pineapple juice.
• 1 can (16 oz.) whole-berry cranberry sauce
• one-half cup sugar
• 1 carton (12 oz) frozen whipped topping, thawed
• one-half cup chopped walnuts (optional)

In a large bowl, combine the cranberry sauce and sugar. Remove the bananas from the juice and discard the juice. Add the bananas to the mixture. Stir in pineapple, whipped topping and nuts. Pour into a 9" x 13" pan and freeze until solid. Remove from freezer 15 minutes before serving. This is enough for 12 – 16 servings. It’s pretty and delicious!  I have also been known to add some miniature marshmellows which is really delicious too.

BLT Salad for One

(adjust recipe according to how many you want to serve)

• One-fourth cup uncooked elbow macaroni
• 3 tablespoons mayonnaise
• 4 teaspoons chili sauce
• One and one-half teaspoons lemon juice
• One-half teaspoon sugar
• One-half teaspoon chicken bouillon granules
• 1 plum tomato, chopped
• 2 tablespoons chopped red onion
• 1 cup torn iceberg lettuce
• 1 bacon strip, cooked crisp and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, chili sauce, lemon juice, sugar and bouillon; stir in the macaroni, tomato and onion. Refrigerate until chilled. Serve in lettuce-lined bowl and sprinkle with bacon bits.

Walnut-Cream Cheese Finger Sandwiches

• 12 oz cream cheese, softened (reduced fat option works fine)
• one half cup finely chopped walnuts, toasted
• 2 T. minced fresh parsley
• 1 T. finely chopped onion
• 1 T. finely chopped green pepper
• 1 tsp. lemon juice
• one-fourth teaspoon ground nutmeg
• salt and pepper to taste
• 24 thin slices white sandwich bread with crusts removed

Beat the cream cheese until smooth and add the walnuts, parsley, onion, green pepper, lemon juice, nutmeg, salt and pepper until blended. Spread about 2 tablespoonfuls over each of 12 bread slices and top with remaining bread. Cut each sandwich into one inch strips.