Salsa Fresca

shared by Patty H. (This is an easy salsa recipe to put together and one that we have enjoyed. Dawson (age 8) can consume half a batch by himself. :)
Ingredients:

3 medium vine-ripened tomatoes, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced (I used dried; 1/4 tsp. = 1 clove)
2 to 3 fresh jalapeño peppers, ribs removed, seeded and finely chopped *
1 Tablespoon olive oil
1 Tablespoon freshly squeezed lime juice
2 Tablespoons chopped fresh cilantro (I used dried, approx. or more, to taste)
salt to taste (I used 3/4 tsp.)

Directions:

In large glass bowl, combine all ingredients and season to taste with salt. Refrigerate for at least one hour.  This will keep for several days covered in the refrigerator.

Makes 2 cups

* Note: I used mild jalapeno peppers from my garden so adjust number used according to the strength of your peppers.

Tex Mex Pasta Salad

shared by Patty H.  (I tried this out on the family this week and it went over well. Dawson even gave it a big "thumbs-up."  It has a unique but very flavorful taste.)

Ingredients:
1/2 of a 16 oz. package of rotini
1 can of black beans, drained and rinsed
1 can of mexicorn, drained
1 cup of raisins
1 cup finely chopped green pepper
1 cup shredded cheese (I used Mexican blend but any flavor would work)
1 cup of mayonnaise (I used Miracle Whip Light)
1/2 cup chunky salsa

Directions:

1.      Cook pasta according to package directions; drain and rinse with cold water.

2.      Make dressing by combining mayonnaise and salsa.

3.      Mix cooked, cooled pasta with remaining ingredients and stir in all but 1/2 cup of the dressing.

4.      The pasta will tend to absorb some of the dressing and the salad will dry out slightly so add the remaining 1/2 cup of dressing just before serving.

5.      Chill both the salad and the reserved dressing until serving time.

Overnight Sausage & Tomato Casserole

shared by Patty H. (I went to a ladies prayer breakfast this morning and tried this new recipe out on them. It turned out to be very tasty.)
Ingredients

1 pound lean bulk sausage
6 slices white bread, cubed
2 tablespoons butter, melted
1 1/2 cups shredded cheese
5 eggs, beaten
2 cups half-and-half
1 teaspoon salt
1 teaspoon dry mustard
1-2 Roma tomatos, sliced thin

Instructions

1. Brown sausage and drain excess fat.
2. Toss bread cubes with melted butter and arrange in greased 9x13-inch baking pan.
3. Top evenly with sausage and cheese.
4. Combine all remaining ingredients and mix well.
5. Pour over casserole dish and add tomato slices to top if desired.
6. Chill overnight.
7. Bake in preheated oven at 350 for 40-50 minutes.

Sweet Dressing

shared by Patty H. (This is a light, sweet lettuce salad dressing that goes nicely with a green salad that contains strawberries.)

3 T. olive oil  (measure the oil first, then the honey in same container; it slides out easier)

2 T. honey * (see comment below)
3 T. apple cider vinegar
1 tsp. Worcestershire sauce
1 tsp. poppy seeds (I often leave them out and it still tastes great!)

Shake together and serve over salad.

* Note: I used Agave Nectar and it was fabulous.  It is easier to pour & mix than honey and it has a sweeter, lighter taste.  I would highly recommend trying in.