Fresh Garden Salsa
7 or so large ripe tomatoes chopped
2 tablespoons vinegar
3/4 or less of a bunch of cilantro, finely chopped (or use 3 teaspoons of Gourmet Garden Cilantro found in produce section in a squeeze tube)
4 cloves of garlic minced
1 onion finely chopped
1/2 teaspoon cumin
2 jalapeno peppers seeded and finely chopped
1 - 8 ounce can of tomato sauce (with basil, oregano, garlic)
1/2 of red sweet pepper finely chopped
1/2 teaspoon of kosher salt or to taste
pepper to taste
Mix all ingredients together and serve with tortilla chips. Also is good served with sour cream.
MARY SORENSON, CLOQUET
Molded French Cream
1 cup heavy cream
1 cup sour cream
3/4 cup sugar
1 envelope unflavored gelatin
1/4 cup water
8 ounces cream cheese, softened
1/2 teaspoon vanilla
Place the heavy cream, sour cream and sugar in a pan and place over very low heat to warm. Sprinkle the gelatin over water in a cup to soften and place cup in hot water to liquefy. Stir into warm cream mixture. Beat cream cheese and add to cream mixture gradually. Blend thoroughly and pour into one-quart mold that has been brushed with oil. Refrigerate 4 hours until firm. Don’t cut the slices too big, as it is very rich. Serve with fresh fruit or my favorite topping below.
1 box frozen raspberries, well drained.
1 teaspoon of cornstarch
To the drained juice, add a teaspoon of cornstarch and cook until slightly thick. Cool and drizzle over slices. You can add three or four fresh raspberries and to kick it up a notch, drizzle with chocolate syrup.
DONNA HOLMER, SILVER BAY
This is absolutely delicious. I used to cook at the Silver Bay Golf Course, mostly desserts and baking, and this was the most-requested and made for the most special occasions. It is an awesome end to a meal, luncheon or an afternoon tea.