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The Quilt Inn Country Cookbook
Aliske Webb
sugar, garlic and salt. Pour in vinegar. Bring to boil and reduce to low heat. Cook,
stirring occasionally, for 45 minutes or until thickened slightly. Let cool. Refrigerate for
up to one month. Serve as a condiment.
Salsa and Cheese
2
8
1
1
1
cups medium cheddar cheese, grated
oz. cream cheese
tbsp. Dijon mustard
/2 tsp. Tabasco sauce
cup crushed nachos
Preheat oven to 400F and grease baking sheet.
Cream together cheddar and cream cheese, mustard, pepper and Tabasco
sauce. Shape into ½ inch thick rounds (makes 8 to 10). Press into nacho crumbs until
well coated. Place on greased baking sheet. Set aside. (May be made ahead and
refrigerated).
Salsa:
6
1
1
4
2
2
1
ripe tomatoes
/2 cup fresh parsley, chopped
/2 cup fresh coriander, chopped
green onions, chopped
Jalapeno peppers, seeded and chopped
cloves garlic, minced
/2 tsp. salt
Core, seed and dice tomatoes. Drain well in sieve. Combine tomatoes, parsley,
coriander, onions, peppers, garlic, and salt. Transfer mixture to serving bowl or
individual plates with slotted spoon.
Before serving, bake cheese round for 3 to 5 minutes or until cheese is warm
but not too runny. Remove from baking sheet with spatula and serve on top of salsa.
Serve with crusty bread and Sauvignon Blanc wine.
Creamy Salsa Dip
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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