Beef stew

2.25 lbs 90/10 ground beef
2 cans corn
2 cans diced potatoes
2 cans no salt added green beans
1 can carrots
2 cans petite diced tomatoes
2 large cans tomato sauce
Salt
Pepper
Season salt
Garlic powder

Cook beef in pan. Add all of the rest of the canned items and seasonings. Do not drain the juice. You want the juice the combine with the tomato sauce. Cook on medium-high heat until boiling, then turn down to low heat. Serve with crackers. Tastes so much better the next day.

Salsa

Salsa!!!!

Jalapenos - 1/2 a sink full!!!
Habaneros!!!
A full sink of habaneros!!!!

I have a friend who loves to grow things and experiments with fertilizing them. He brought me 3 or so bags of tomatoes that I froze to have tomatoes for salsa. I have habaneros frozen and was planning on using them. I was discussing this with him and the next day I get what you see above, a 1/2 sink full of jalapenos and and full sink of habaneros!!!! I am going to dehydrate some of the peppers and am wanting to try and find a pickling recipe for some of them. So I am so excited that I think that I am going to try and make some salsa today. I know that it isn't the normal time to make salsa but it is fairly cool today and will be nice to leave the door open and can some salsa!!! If I get it done I will try and post a picture of it!!!!

Janice's Salsa

10 cups of tomatoes chopped and peeled

2 cups chopped bell peppers (approx. 3)

1 red bell pepper

2 cups jalapenos chopped

2 cups onions chopped

1 tsp. garlic salt

2 cans 15 oz. tomato paste

3/4 white vinegar

2-3 hot peppers

1-2 pkgs Ball's hot salsa mix.

Stir together good. Bring to a boil slowly in non-aluminum pan. Simmer for about 40 minutes to 1 hour. Stir frequently. Put in hot jars and then water bath for 15 minutes to seal.

7 pints

Hint: I use a food processor to chop everything up and I am really bad about not measuring good. So if you are like me, have extra jars ready to keep pouring into!!!! Also if I don't have the salsa mix I add all sorts of seasonings from the pantry. Garlic salt, salt, pepper, season salt and anything else that sounds good!!!

Cajun Shrimp and Rice

Cajun Shrimp and Rice

Ingredients 1 28-ounce can tomatoes, undrained and cut up
1 14-ounce can chicken broth
1 cup chopped onion
1 cup chopped green sweet pepper
1 6- to 6-1/4-ounce package long grain and wild rice mix
1/4 cup water
1 teaspoon canned minced garlic (2 cloves)
1/2 teaspoon Cajun seasoning
1 pound cooked, peeled, and deveined shrimp
Bottled hot pepper sauce (optional)

Directions
1. In a 3-1/2- or 4-quart slow cooker combine undrained tomatoes,chicken broth, onion, sweet pepper, rice mix with seasoning packet,the water, garlic, and Cajun seasoning.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heatsetting for 3 to 3-1/2 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting.
Stir shrimp into rice mixture. Cover and cook for 15 minutes more. If desired, pass hot pepper sauce.

Recipe Makes 6 servings.