Monday, September 5, 2011


24 Large Tomatoes
3 onions
8 green peppers
8 jalapenos
1/2 cup sugar
1/3 cup salt
1 teaspoon paprika
1 teaspoon minced garlic
1/2 teaspoon oregano
1 teaspoon basil
1 teaspoon chili powder
1 can tomato paste
1/3 cup vinegar
1/2 teaspoon cumin
  1. Scald the tomatoes in boiling water for about 2-3 minutes. Just until the skin slides off easily. Dice finely and put them in a pot on the stove.
  2. Chop finely the onions, green peppers and  jalapenos and add them to the tomatoes in the pot.
  3. Add the remaining ingredients. Mix well.
  4. Simmer on the stove for 1 hour.
  5. Ladle in pint jars.
  6. Wipe the tops of the jars and place the canning lides and rings and tighten them.
  7. Seal them in a pressure cooker at 7 pounds pressure.
  8. Take them out and let them cool for 12 hours. Store them in a cool dry room. Eat throughout the year with chip tacos or any other dish you desire.

Fettuccine Alfredo

This pasta dish is so creamy. I loved it. Find it here.

8 oz. uncooked fettuccine
6 tablespoons butter
2 cups heavy whipping cream(or half and half)
1 cup freshly grated parmesan cheese
1 cup freshly grated romano cheese
4 egg yolks lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
dash of nutmeg

  1. Cook fettuccine according to package directions. *Make sure to salt the pasta cooking water for flavor. 
  2. Whisk in cream, cheeses, egg yolks, salt, pepper, and nutmeg. Cook and stir over medium-low heat until hot to the touch, but not boiling (thermometer will read 160 degrees).
  3. Drain fettuccine. Pour sauce over pasta and grate some Parmesan over the top.