Doug’s Salsa

For blender:

28 oz. can petite diced tomatoes

6 oz. can tomato paste 2 cups water

¼ onion ½ cup cilantro

½ tsp. garlic powder 1 tsp. salt

½ tsp. ground cumin 2 T. sugar

For final stir in bowl:

14.5 oz. can petite diced tomatoes

1 jalapeno pepper with seeds, diced (2 for hot salsa)

¼ onion, diced

Directions:  Put large can tomatoes, paste, water, onion, cilantro, garlic powder, salt, 

cumin and sugar in the blender.  Blend until smooth.  In a large bowl, add blended 

mixture to smaller can of tomatoes, diced jalapeno and diced onion.  Stir and serve.

Comment:  A favorite at the beach house…

Garlic Herb & Salmon Empanadas

1 pkg. (15 oz.) Pillsbury refrigerated pie crusts, 

softened as directed on package

6 oz. smoked salmon, flaked

1 pkg (about 2/3 cup) gourmet, spreadable cheese

with garlic and herbs

½ cup sour cream

1 T. chopped fresh chives, if desired

Directions:  Heat oven to 425 degrees.  Grease cookie sheet.  Remove crusts from 

pouches; unfold crusts.  Cut each into 4 wedges.

In a small bowl, combine salmon and cheese; mix well.  Spread about 2 T. mixture 

even only over half of each crust wedge to within ¼ inch of edges.  Brush edges of 

crust with water.  Fold untopped dough over filling; press edges to seal.  Place on 

cookie sheets.

Bake 12-17 minutes or until golden brown.  Cool for 10 minutes.  Spoon sour cream 

into small bowl; sprinkle with chives.   Place bowl in center of serving platter.  Cut 

each warm empanada in half; arrange around bowl.

Comment:

Buffalo Chicken Dip

2 cups cooked chicken breast

1 cup cheddar cheese

2 (8oz) packages cream cheese

5 oz red hot

¾ cups finely chopped celery

1 cup ranch dressing

Directions:  Sauté chicken, cream cheese, celery and hot sauce in skillet.  Once 

heated, remove from heat.  Add ranch dressing.  Pour in oven-safe dish and top with 

cheddar cheese.  Bake at 350 degrees for 35 minutes.  Serve with crackers, celery or 

chips.

Comment:  If you are in a hurry, use canned chicken, and it works fine.

Chex Party Mix

6 T. butter 3 cups Rice Chex

2 T. Worchestershire 3 cups Wheat Chex

1 ½ tsp. seasoned salt 3 cups Corn Chex

¾ tsp. garlic powder 1 cup nuts

½ tsp. onion powder 1 cup nuts

1 cup bite-size bagel chips

Directions:  Heat oven to 250 degrees.  Melt butter in large roasting pan in oven.  

Stir in seasonings.  Gradually stir in remaining ingredients until evening coated.  

Bake one hour, stirring every 15 minutes.

Comment:  Sometimes spray with butter after stirring each time.

Chipotle Guacamole

2 ripe Hass avocados

2 tsp. lime juice

2 T. cilantro, chopped

¼ cup red onion, finely chopped

½ jalepeno pepper, including seeds, finely chopped

¼ tsp. kosher salt

Directions:  Scoop the avocados and place in a medium bowl.  Toss and coat with 

lime juice.  Add the salt and using a fork or potato masher, mash until a smooth 

consistency is achieved.  Fold in the remaining ingredients and mix well.  Taste the 

guacamole and adjust seasoning if necessary.

Comment:  Prefer to add one minced garlic clove and one small diced plum tomato.