Dilled Cucumber and Tomato Salad
4 medium tomatoes, each cut into 8 wedges (about 3 cups)
3 medium cucumbers, thinly sliced (about 5 cups)
1/2 cup finely chopped onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt
Mix together tomatoes, cucumbers and onion in a large bowl. In a small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Serve with a slotted spoon. 8 servings
Green Tomato Chowchow
3 pounds green tomatoes, about 5 medium
2 tablespoons salt
1 medium head cabbage
1 pound medium onions (about 3 medium)
1 pound green and sweet red peppers. (about 3 medium)
1 jalapeno pepper, seeded and chopped
4 cups cider vinegar
2 3/4 cups sugar
4 teaspoon mixed pickling spices
Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand for 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven with drained tomatoes and jalapeno. Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan.
Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 hours. Discard the spice bag. Cool to room temperature; refrigerate leftovers. Makes 40 servings (1/4 cup each)
Chicken Penne
1 package (16 ounces) penne pasta
2 cups cubed cooked chicken
1 1/4 cups salsa con queso dip
1/2 cup milk
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, combine the chicken, dip, milk and salt. Drain pasta; add to chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese Yield: 6 servings
