Fresh Picante

Ingredients :

8 peeled medium tomatoes
2 Green Peppers
1 to 2 jalapeno’s with seeds
1/4 cup of chopped cilantro
1 teaspoon of apple cider vinegar
1 teaspoon of pepper
1/8 cup of lime juice
1 ½ teaspoons of garlic salt
3 garlic cloves

Fresh: 

Place all ingredients in a food processor and blend until smooth in texture and then refrigerate. Garnish with a little bit of finely chopped cilantro and onion for an added extra Fresh picante - will keep for around a week or so in the refrigerator.

To Can: 

The above recipe will make around 2 to 3 half pint jars - so multiply the ingredients x4 to can a dozen at a time. Simply process the ingredients the same way and add to a large pot. Bring to a very slow boil and let simmer for an hour. Then simply jar up and stick in your pressure canner for 15 minutes – or water bath for 40 minutes – and you have access to home-made year round picante salsa!

Source: http://oldworldgardenfarms.com/2012/05/11/picante-salsa-recipe-great-fresh-or-canned/

Olive Oil Mayonnaise with Quick Eggs

Olive Oil Mayonnaise Using Egg Substitute

Ingredients:

Quick eggs (Trader Joe's) to equal 1 egg * pasteurized
1 teaspoon mustard
1/4 teaspoon salt
1 cup olive oil
3 teaspoons fresh lemon juice or vinegar
Pinch of cayenne pepper, optional

Mix the egg substitute, mustard, cayenne pepper, and salt in a blender at high speed for 20 seconds.

Slowly add oil through the top of the blender at medium speed until it's think and creamy.

Blend in lemon juice just until mixed.  Refrigerate. Good for 2 weeks.

Creamy Cheddar Cheese Sauce

Source: http://www.pamperedchef.com/recipe_search/recipe.jsp?id=58324

Ingredients:
3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1 3/4 cups (425 mL) milk
1 cup (250 mL) grated sharp cheddar cheese (4 oz/125 g)
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) ground cayenne pepper

Directions:
In (2-qt./1.8 L) Saucepan, melt butter over medium heat. Add flour; whisk until well blended using Stainless/Silicone Sauce Whisk. Cook 1 minute, whisking constantly (do not allow to brown). Add milk all at once; whisk until smooth. Bring to a simmer, stirring constantly until thickened. Cook an additional 10 minutes, stirring occasionally.
Remove from heat. Add cheese, mustard, salt and cayenne pepper; whisk until smooth.

Yield: 2 cups sauce