Sprinkle catfish with garlic salt and pepper.
Place catfish in a well-oiled grill basket, or on a well-oiled grill rack.
Grill on an uncovered grill directly over medium-hot coals for about 5 minutes per side, or until fish flakes easily.
HOMEMADE SALSA: In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt and stir well Let stand at room temperature for about 30 minutes before serving.
Chill to store.
Serve over catfish fillets, hot off the grill.
hicken broth, black beans, prepared salsa, chili powder, and garlic. Simmer
Salsa:
Combine all ingredients, and
ut if you like hotter salsa feel free to leave them
Combine all ingredients in a large bowl, tossing gently to mix well.
Makes 4 cups.
Serve homemade salsa over fried eggs, cold meats, poultry, hamburgers or as a dip with tortilla chips.
Layer the monterey jack cheese, cottage cheese and salsa evenly in a greased 9x13 baking dish.
In a bowl, mix together eggs and buttermilk and pour over cheese-salsa mixture.
Bake at 425 degrees for about 1 hour until it sets in the middle and is golden brown on top.
Let stand 5 minutes before cutting into serving pieces.
Variations: Add 1 to 2 corn tortillas torn into bite-size pieces for an even more filling dish.
This can be prepared ahead of time and refrigerated until time to cook. (Bring to room temperature first).
In a skillet with 3/4-inch hot oil, fry the tortilla pieces in batches until golden. This will happen fast, so have tongs ready. Drain on paper towels.
Spread the pieces in a shallow baking pan or pie tin.
Top each with cheese and salsa. Put them under the broiler until cheese is melted.
Makes a great snack.
Excellent with a bowl of good soup.
As an appetizer, top the crisp tortillas with only the cheese and dip them in the salsa.
In a bol, whisk lightly egg whites. Add oatmeal, onion, zucchini, carrots, garlic, Worcestershire sauce, salt, thyme and pepper. Stir. Add ground beef and stir.
On a greased baking sheet with sides, shape the beef mixture in a round loaf of 13 inches of lenght and 2 inches height. Cook in a preheated oven of 350 F for about 40 minutes or until meatloaf is golden. With a spoon, spread salsa on the meatloaf. Keep cooking for about 20 minutes or until the internal temperature is 170\u00b0F.
This recipe makes a big batch (about 80 oz.), so put several of the items above in a food processor and blend until fairly smooth.
Dump the contents of the food processor into a very large bowl and stir until blended.
Store in individual Mason jars or large plastic containers with lids.
If you want this spicier, you can use a couple of Chipotle Chilies in Adobo sauce. This adds a smoky, spicy taste to the salsa.
Blend all ingredients except cilantro and cook for 2 hours, uncovered.
Sterilize canning jars.
Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
Water bath the jars for 15 minutes.
Slice tomato into half inch steaks (see picture).
Wash and rinse tomatillos, keep them whole.
Wash poblano pepper.
Quarter onion with skin on.
Grill all of these on all sides until blackened.
Take the stem off the poblano.
Take the charred outside of the onion off.
Put it all in a food processor.
Add the juice of one lime.
Process in food processor and you have the best summer salsa money can buy!
br>---SalsaVerde---.
Puree all salsa ingredients'til smooth.
Garnish
add the refried beans and salsa; stir to combine and cook
cup of the tomatillo salsa in a shallow bowl. Heat
onger pink.
Serve with salsa or bruschetta on the side
astry blender.
Add the salsa, beating 3 minutes with an
alsas and sauces, this salsa is best made a day in advance
Mix all ingredients together, except cheese.
Place in casserole.
Top with layer of Jack cheese and layer of Cheddar cheese.
Heat until bubbly in a 350\u00b0 oven.
r used in your favourite recipes. Bake in a preheated 350F
vernight.
For the mango salsa combine all the ingredients in