Some of our employees' favorite recipes
Jay's Salsa
9-12 Tomatoes
2-3 Onions
2 Green Bell Pepper
1 Cup Celery
5 -10 Jalapenos ( leave seeds for warmer salsa )
2 Teaspoon minced Garlic
1 Can 8oz Tomato Paste
1.5 Cups Sugar
1.5 Teaspoon Lime Juice ( to taste )
Salt (to taste)
Pepper ( to taste )
Use food processor or blender to cut tomatoes, onions, peppers, celery, and
jalapenos to desired texture.
Mix together & simmer for 20 minutes.
Cool or can.
Hint: add other kinds of green or yellow peppers
Mark & Kat's Bruschetta
8 Roma Tomatoes, seeded & diced
2 Cloves of Garlic, minced
6-8 Large fresh Basil leaves, cut into pieces ( substitute dried
if necessary )
1 Teaspoon dried Oregano
2 Teaspoons dried Chopped Onion
1 Teaspoon Salt ( to taste )
1/3 Cup Extra Virgin Olive Oil
Mix all of the above ingredients and set aside.
Cut your favorite Italian bread loaf into rounds
approximately 1/2 inch thick.
Brush the top of each round with olive oil and bake in 450 degree oven for about
5 minutes or until edges are brown.
Remove from oven and let cool.
Spoon tomato mixture on top of rounds.
Makes about 24 Bruschetta.
Jerri's Salsa
6 Quarts ripe Tomatoes
2 Cups Onions
2 Garlic Cloves
1-1/2 Cups chopped Jalapenos
1/2 to 1 Cup Sugar
3 Tablespoons Salt
1/2 Cup Corn Starch
Cook 45 minutes stirring often.
Add 2 cups Vinegar, and cook 20 minutes more.
Put in hot, sterilized jars with hot lids.
Pickled Okra
4 to 4-1/2 lbs Small 2-1/2- to 3-inch fresh tender okra
pods with tops
( do not remove tops or slice okra, leave a little stem for a
handle )
7 Garlic Cloves
7 Hot Peppers
7 Teaspoons Dill Seed
1 Quart Vinegar
1 Cup Water
1/2 Cup Pickling Salt
7 Pint Jars with Lids
Wash okra well. Drain and set aside.
Place 1 clove garlic and 1 hot pepper into each of 7 hot, sterilized jars.
Pack jars firmly with okra, leaving 1/2 inch headspace; add 1 teaspoon dill seed
to each.
Combine vinegar, water, and salt in large saucepan; bring to a boil and pour
over okra.
Screw metal bands on tightly; process 10 minutes or longer, depending on
altitude, in a boiling water bath.
Let okra stand at least 5 weeks before opening.
Makes 7 pints.
Peach Country Bread
3 Cups fresh Peaches, peeled and sliced
6 Tablespoons Sugar
2 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1-1/2 Cups Sugar
1/2 Cup Butter
2 Eggs
1 Cup Pecans, chopped
1 Teaspoon Vanilla Extract
Blend peaches and 6 tablespoons sugar in a blender until pureed.
Combine flour, baking powder, baking soda, salt and cinnamon in a medium bowl
and set mixture aside.
Combine 1-1/2 cups sugar and butter, creaming well.
Add eggs and mix.
Add peaches and dry ingredients, mixing until dry ingredients are moistened.
Stir in nuts and vanilla.
Spoon batter into two well-greased and floured 9-inch-by-5-inch
loaf pans.
Bake at 325 degrees for 40 to 45 minutes or until toothpicks inserted in the
center come out clean.
Cool 10 minutes before removing from pan.
Deer Poppers
20 jalapeno peppers
deer steak
bacon
A-1 steak meat marinate
Slice jalapenos (longway’s), remove seeds
2 inch strips deer steak sliced thin and tenderized
place deer strips into jalapeno halfs
wrap in bacon
place in baking dish, cover with meat marinate
bake in foil covered dish 1hr 45 minutes @ 300 degrees.
Remove foil and bake 15 to 20 minutes or until bacon is browned.