Fruit Salad and Cinnamon Chips

• 2 kiwis diced
• 2 golden delicious apples, diced
• 1 C frozen raspberries
• 1 lb strawberries chopped
• 1 Tbs brown sugar
• 3 Tbs orange marmalade
• 10 medium sized flour tortillas
• cooking spray
• cinnamon sugar

1. in a large bowl, gently mix the fruit, sugar and marmalade. Cover and chill for 15 min
2. preheat over to 400 
3. spray one side of each flour tortilla with cooking spray. Cut into wedges and place on baking sheet. Sprinkle with cinnamon sugar. Spray again with cooking spray
4. bake in oven 8-10 min

*From KK's cooking class*

Cowboy Salsa

1 can black beans
1 can corn (shoe peg) in frozen section- cook it first
1 can black eyed peas
1 avocado
2-3 roma tomatoes (or diced cherry tomatoes)
1 bunch cilantro
2-3 jalepeno peppers diced up small
Zesty Italian dressing to taste

Grandma Adams' Apple Salsa

Grandma Adams’ Salsa

1 batch makes about 8 pints

Mild Version
35-40 Roma Tomatoes, blanched to remove skin
8 Medium Granny Smith Apples, peeled and cored
4 Green Bell Peppers, de-seeded, roasted, skin removed
2 Red Bell Peppers, de-seeded, roasted, skin removed
5-7 green chili peppers, de-seeded, roasted, skin removed
3 medium jalapenos, de-seeded, roasted, skin removed
6 cloves Garlic, crushed
4 Medium yellow onions, chopped in blender or food processor
¼ C Dark Brown Sugar
¼ C Un-iodized Salt
1 C white vinegar
2 Tbls. Chili Powder
1 Tbls. groung Cumin
1 Tbls. leaf oregano

Cut an x in tomatoes and blanch in boiling water until they float to the top of the water. Quickly transfer to ice water and when cool remove the skin and cut out core.

De-seed all peppers and roast on a cookie sheet at 450 for 20 minute, or until skin is buddly and black. Note: the smaller peppers are usually ready to be removed from oven before the bell peppers are ready. Run under cold water and remove the skin.

Coarse grain all vegetables and apples in a food processor or blender. Try not to puree, but get chunks as small as you like them in your salsa.

Pour into a large stock pot and add all other ingredients. Mix everything together and boil for 2 hours.

For short-term: Let cool and pour into containers. Will keep in refridegerator for 2 weeks.
For long-term: Pour into pint jars and process in boiling water for 20 minutes. Remove and let cool and seal. Will keep for 1 year +.

Spicier Version
All ingredients the same except for the chilis.
-Replace 5-7 green chilis with 5-7 yellow hot peppers
-Use 3-5 medium jalapenos and do not remove seeds before roasting