Appetizer’s & Beverages

Colleen’s Apple-Berry Salsa

2 Granny Smith apples (peeled, cored and chopped)

2 firm kiwi (peeled and diced)

1-2 cups strawberries (sliced or diced)

2 tbsp brown sugar

2 tbsp strawberry or apple jam

2 tbsp orange juice concentrate (or juice a small orange)

Mix all ingredients in a large bowl. (The orange juice keeps the apples from turning brown). Serve cold with cinnamon chips. Makes about 4 cups of fruit salsa.

Cinnamon Chips

8 Medium flour tortillas

Pam spray

Cinnamon/sugar mixture (1/4 cup sugar and 1 tbsp cinnamon)

Spray baking sheet with Pam spray, cut tortillas into chip size pieces, spread one layer of chips on baking sheet sprayed with Pam, spray chips with Pam and sprinkle with cinnamon/sugar mixture. Bake at 375 for 5-8 min, (just lightly browned) (they will harden more as they cool) you will have about 3 or 4 batches of chips.

Fried Ravioli




Italian seasoned bread crumbs

Regular olive oil (not extra virgin)

Parmesan cheese

Marinara sauce

Thaw ravioli with cheese and then dip it in buttermilk. Coat it with Italian seasoned bread crumbs and then fry until golden brown in olive oil. Sprinkle with parmesan cheese and dip in marinara sauce.


4 cups flour

4 teaspoons baking powder

1 teaspoon salt

½ cup shortening (not oil)

2 cups hot water

Mix by hand, let dough rest 5 minutes.  Roll into balls (approx. 20)  Roll out each ball of dough on lightly floured surface.  Lay tortilla in un-greased hot pan, turn immediately. Let bubble and brown slightly. (cook about 20 seconds on each side).

Homemade Salsa:

1 – 16 oz can of canned tomatoes (or 2 cups fresh diced tomatoes)

1 -4 oz can diced green chilies(not jalapenos) or ¼ cup fresh diced green chilies

Diced onion

1 or 2 Garlic cloves, chopped very finely

2 tablespoons catsup or 1 tablespoon vinegar

1 tablespoon olive oil (optional)

1 teaspoon Cilantro (optional)

Mix all ingredients.  Refrigerate for 30 minutes.

Mashed Potatoes:

6 medium potatoes

1/4 cup milk

¼ cup margarine or butter

Salt and pepper

Wash potatoes cut into quarters. Put in pot of boiling water. Heat to boiling, reduce heat to medium and cook for about 20 to 25 minutes. Drain water from potatoes, mash potatoes until no lumps remain, add milk, butter and salt and pepper.

Baked Potatoes:

Heat oven to 350. Wash potatoes, poke with a fork or knife a few times, put on oven rack and bake for 1 hour. Or in microwave for 3-5 minutes per potato. Can top with chili, cheese, salsa, sour cream. Bacon bits.

Sweet and Sour Sauce:

1 cup sugar

½ cup white vinegar

1 cup water

1 can tomato sauce (6 – 8 oz)

1 tsp soy sauce

1 Tablespoon corn starch

¼ cup cold water

Put sugar, vinegar, water, tomato sauce and soy sauce in pan. Stir over medium heat until sugar dissolves. Mix cornstarch and cold water till smooth, add to saucepan, stir over medium heat until sauce boils and thickens, reduce heat and simmer one minute.

(This recipe is also good for sweet and sour chicken, just add cooked diced chicken and cooked oriental vegetables and serve over rice.)

Jessica’s Béchamel Sauce (or commonly known as White Sauce):

1 1/2 tbsp butter

1 1/2 tbsp flour

1 can of Carnation’s Evaporated Milk

A little salt (1 tsp)

(Could add mushrooms or garlic if desired)

Place pot or pan over low heat/stir all of the ingredients for a couple of minutes. Bring to boil after adding salt. Once boiling, bring to low heat and keep stirring until it is nice and thick. Serve with fried chicken or whatever to your heart’s content. Great for those who like a lot of sauce.

Jessica’s Orange Julius:

6 oz orange juice concentrate

6 oz milk

3 oz water

1 tsp vanilla

¼ cup sugar

8-10 ice cubes

Put in blender and blend on high till mixed and frothy.

Chili-Cheese Dip:

1 8-oz pkg cream cheese

1 can Hormel hot chili (spicy)

1 can red kidney beans, drained

Shredded cheese, cheddar

Heat oven to 350*. In small casserole dish, smash cream cheese onto bottom of dish and spread evenly. Mix chili and kidney beans and place on top of cheese. Top with shredded cheddar cheese and bake until cheese is melted. Serve with tortilla chips.

Fruit Dip:

1 pkg instant vanilla pudding

1 1/2 cup milk

1 cup sour cream

1/4 cup orange juice (squeezed)

1/2 tsp orange zest

Mix the above ingredients and refrigerate for an hour. Serve with fresh fruit.


1 gallon apple cider

2 quarts orange juice

1 cup sugar

1/2 tsp salt

3 cinnamon sticks

1/2 tsp whole cloves

Mix all ingredients in a large pan; simmer over low heat for three hours, strain, and serve piping hot!

Wake-Up Shakes (Serves 4):

2 bananas

1 1/4 cup milk

10 oz frozen fruit (strawberries, peaches, etc.)

1/2 cup cottage cheese

5 ice cubes

Blend all ingredients until smooth. Add ice to thicken.

Sweet Potato Fries (6 servings)

1 1/2 lbs sweet potatoes (about 2-3 potatoes)

1 cup (1/2 of 8 oz bag) tempura batter mix

1 tsp Old Bay seasoning

3/4 cup ice water

Vegetable oil for frying

Salt to taste

Peel potatoes; cut into 1/4 inch thick strips. In medium bowl, whisk together batter mix, seasoning, and ice water until smooth. In deep skillet or deep-fat fryer, heat 2 inches of oil to 375*F. Dip a few potato strips at a time into batter; shake off excess. Add strips, one at a time, to hot oil; do not crowd fryer. Cook turning once, until evenly browned (about 3-5 minutes). Drain on paper towels. Sprinkle with salt or additional Old Bay seasoning to taste.

Grilled Corn-on-the-Cob (6 servings)

6 ears of corn on the cob


Salt and pepper to taste

Remove tassles and larger outer husks from corn. Soak corn in husks in cold water for 20 minutes. Place corn on grill over medium high heat. Grill, turning frequently until kernels are bright yellow and tender (about 12-15 minutes). Remove husks and silk from corn. Serve with butter; season with salt and pepper.

Sweet Vidalia Bruschetta (32 pieces):

3 tbsp butter

3 cups chopped Vidalia onion

1 tbsp brown sugar

1 tomato, finely chopped

4 oz (1 cup) shredded Italian cheese blend

Thinly sliced French baguette

In a medium skillet, melt butter over medium-high heat. Stir in onion and brown sugar; cook, stirring frequently until golden brown and caramelized (about 15-20 minutes). In a medium bowl, stir together caramelized onion, tomato, and cheese. Place about 1 tbsp on each bread slice. Place on foil-lined baking sheet. Broil unto cheese melts, about 1 minute.

Easy Cheese Fondue Dip:

1 cup soft bread crumbs

1 cup milk

1/4 cup butter

2 eggs

Salt and pepper

Grated cheese to suit taste

Cook bread crumbs in milk until smooth. Add butter, cheese, salt and pepper. Cooke one minute longer and remove from heat. Beat yolks of eggs and add to mixture. Fold in the stiffly beaten white. Pour in buttered mold and bake 20-30 minutes.

 New York Burrito Recipes I Learned While Working There:

New York Burrito Mild Salsa (community sized—13 1/2 cups):

1 can (6 lbs 6 oz) diced/crushed tomatoes

1 cup diced white onions

1/3 cup chopped Jalapenos

2 tbsp minced garlic

4 tbsp cumin

2 tbsp white vinegar

2 tbsp salt

1 cup chopped cilantro (or 1/4 cup dried cilantro)

2 tbsp lime juice (or juice from 1 lime—scrape out pulp)

4 cups of water

Stir all of the ingredients together in a large bowl.

New York Burrito Medium Salsa (community sized—13 1/2 cups):

Use the same directions to make the mild salsa.

Add 1/4—1/2 cup corn & 1/2 tbsp ground pepper to the mixture. Stir.

New York Burrito Hot Salsa (community sized—13 1/2 cups):

Use the same directions to make the mild salsa.

Add 4 tbsp jalapeno juice, 1tbsp cayenne pepper, and 1/2 cup of jalapenos (chopped). Stir.

New York Burrito Mango-Curry Dressing:

2 cups sour cream

2 cups mango

2 tbsp curry powder

4 tbsp major grey’s chutney

Stir and mix all together.

Nana King’s Refried Beans:

2 cups water

8 oz dried pinto beans (about 1 1/4 cups)

1 medium onion, chopped (about 1/2 cup)

1/4 cup margarine

3/4 tsp salt

1/2 cup shredded cheddar cheese

Mix water, beans, and onion in 2-quart sauce pan. Cover and heat to boiling, boil 2 minutes. Remove from heat, let stand 1 hour. Add just enough water to beans to cover, heat to boiling, Reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 1 1/2 hours. (Add water during cooking if necessary.) Mash beans. Stir in margarine and salt until margarine is completely absorbed. Stir in cheese.

Café Rio Tomatillo Salad Dressing:

1 pkg Hidden Valley Ranch dressing mix

1 cup mayonnaise

1 cup milk

2 tomatillos—husked and diced

1/4 bunch of cilantro, chopped

1 clove garlic, chopped or pressed

Juice of 1 lime

Mix all ingredients in blender for 3 minutes. Refrigerate for 2 hours before serving.


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