Pineapple Salsa

Ingredients:
1 whole pineapple, peeled and cored and diced (2 cups of pineapple)
1 jalapeño Chile, diced
1/4 of a red onion, diced (1/4 cup)
1/4 cup cilantro, diced
1 tablespoon lime juice
1 tablespoon olive oil
Salt and black pepper to taste

Method:
Mix together all ingredients. Refrigerate for a couple of hours then serve wrapped in lettuce with a smidgen of chipotle mayonnaise.

Submitted by Phyllis Wall 

Chipotle Mayonnaise

Ingredients:
1/3 cup cold whole milk
1 teaspoon of lime juice
1 clove of garlic, chopped
1/2 to 1 whole chipotle Chile from a can of chipotles en adobo
3/4 cup of canola oil
Pinch of salt

Method:
In a blender, mix together the milk, lime juice, garlic and chipotle Chile for 30 seconds or until well blended—it will be a light pink color. With the blender on high, slowly drizzle in the oil a tablespoon at a time. The mixture should begin to thicken. Continue adding oil until it’s thick and custard like. Salt to taste. Will keep for five days in the refrigerator.

Note: It’s important to use whole milk. I tried it with buttermilk, goat’s milk and low-fat milk and it didn’t work as well as it should. Also, I found that olive oil imparted a bitter flavor, so it’s best to stick with neutral-flavored oil such as canola.


*Submitted by Phyllis Wall 

Potato Soup

6 c. peeled and cubed potatoes (red)

2 c. water

1 c. celery, chopped

1 c. carrots, chopped

1/2  c. onions, chopped

2 tsp. dried parsley

2 chicken bouillon cubes

1 tsp. salt

1/2 tsp. pepper

3 c. milk, divided

1/4 c. flour

3/4 lb. Velveeta

Put first 9 ingredients into large pot. Bring to boil, cover and reduce heat and simmer until vegetables are tender. Mix 1/4 milk with flour to make a paste. Stir into soup; add remaining milk and cheese. Cook on medium until cheese is melted.

*Submitted by Phyllis Wall