Mark Ward's World Championship Salsa Recipe
2 cn tomato sauce,(8 ounce)
8 ripe tomatoes,chopped
6 green onions,chopped
1 md red onion,chopped
1 t garlic
1 bn fresh cilantro,chopped
2 fresh jalapeno pepper,(2 to
-3)
5 fresh serrano peppers,(5 to
-8)
1 md avocado
1 t cumin,Ground
Salt,To Taste
Cayenne pepper,To Taste
1 T lime juice
Chop peppers, cilantro, onions and tomatoes. In a large bowl,
combine all ingredients. Add salt and cayenne pepper to taste. Let sit
30 minutes. Makes 3 pints.
Marzipan Bars
Yield: 60 Servings
1/2 c butter (or margarine )
-softened
1/2 c light brown sugar,packed
1 ea egg yolk
1 t vanilla
2 c all-purpose flour
1/2 t baking soda
1/4 t salt
1/4 c milk
1 c red raspberry preserves (or jelly)
almond filling
chocolate icing
60 ea almonds
**almond filling**
8 oz almond paste,crumbled
1/2 c sugar
3 T butter (or margarine )-softened
1 t vanilla
3 ea eggs
1 ea egg white
green food coloring-(optional)
**chocolate icing**
2 oz unsweetened chocolate
1 T butter (or margarine )-softened
2 c powdered sugar
1 t vanilla
3 T milk (up to 4 tbl)
Beat butter until fluffy in medium bowl; beat in sugar, egg yolk, and vanilla. Mix in combined flour, baking soda, and salt; mix in milk. Spread dough evenly in greased jelly roll pan, 15" x 10"; spread with preserves. Spread Almond Filling over jelly. Bake at 350 until light brown, about 35 minutes. Cool in pan on wire rack. Spread Chocolate Icing over top; cut into bars. Top with almonds.
Almond Filling: Bet almond paste, sugar, butter, and vanilla until smooth; beat in eggs and egg white. Mix in several drops of food color if desired.
Chocolate Icing: Heat chocolate and butter in small saucepan over low heat until melted. Stir in sugar, vanilla, and enough milk to make spreading consistency.
Wisconsin State Fair
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