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Recipes from the Front Porch

This is used by us mostly as an appetizer:
I like a plain cracker, like Triscutt or Wheat Thins
or plainer, and you put some Cream Cheese
on the cracker and then some Salsa jelly!!!
MMMMM TO DIE FOR!!!
CAN ALSO TRY ON RIBS, OR CHICKEN,
JUST LOVE IT!!
Enjoy and think of me when you make it, and eat it!! -Sandie

Salsa Jelly-Sandie: a Front Porch Chef
Ingredients:	Directions:
One 14 oz. (or 16 oz.) container of Salsa (the hotter the better) 6 1/2 C. sugar 1 1/2 C. cider vinegar 6 oz. LIQUID pectin (don't use powdered, comes in 3 oz. packets)	Bring salsa, sugar, and vinegar to a HARD boil, stirring constantly. Remove from heat, let sit 15 min. Bring back to a boil, and boil hard 2 min. Add Pectin, boil 1 min. more. Remove from heat, stir 5 min. Fill sterilized jars & seal. Note:I don't use wax if I refrigerate. YIELD: 6, 1/2pt. jars or 12, 4 oz. jars

I like cinnamon-sugar mixture on these!
One cup equals 1 bread exchange.

Tortilla Crisps -Andi: A Front Porch Chef
Ingredients:	Directions:
1 pkg corn or flour tortillas chili powder or seasonings of choice	Cut up soft flour or corn tortillas into strips with a pizza cutter Spray cookie sheet and top of strips with vegetable cooking spray Sprinkle with chili powderor seasoning of your choice Bake until lightly browned at 400 degrees.

Nutrition information per serving: 37 Calories; 1 g fat (24% fat).

Spinich dip is wonderful in a (Hawaiian) bread bowl. Scoop out the inside and tear the bread into bite
sized pieces and arrange around the bread bowl.
Everyone I know loves this stuff even when they don't like spinich.

Popeye's Spinach Dip(From The New American Diet System) - shared by Carrie: from the Idea Exchange
Ingredients:	Directions:
1 package (10 oz.) frozen chopped spinach 2 tbsp. chopped chives or green onion ź package dry vegetable-soup mix (Stir dry soup before measuring to evenly mix.) ź cup reduced calorie mayonnaise 1-ž cups plain nonfat yogurt 1 can (8 oz.) water chestnuts, drained & chopped	Thaw spinach, drain and squeeze until very dry. Mix all ingredients together when spinach is ready. Chill and serve with raw vegetables. Serving Size: ź cup. Makes 16 servings.

A Good Dip -Kateo: A Front Porch Chef
Ingredients:	Directions:
1 C Salsa (hot) 1 can chopped green chilies 1 8oz pkg cream cheese, softened 1 C shredded cheddar cheese	Mix all ingredients together....refrigerate.