Marisa's Salsa

1 can petite-diced tomatoes
3-4 fresh tomatoes
1 bunch cilantro, chopped (Remove stems before chopping)
3/4 of a brown onion, diced
1 bunch green onions (only use white part), sliced
3 or 4 radishes, thinly diced
3 green jalapenos
3 yellow chiles
(Boil the chiles until soft, remove stems, then blend with a little water.  DO NOT add all the chile sauce at once - add a little at a time, to taste)
Garlic powder
Salt - a most important ingredient!

Blend 3/4 of the tomato mixture (canned and fresh) until smooth, but still with a little texture.
Always start with the tomatoes and then add enough cilantro so it's fairly green throughout.
Add diced onions and radishes
Add chiles to taste.
Last, add garlic powder and salt.
If it tastes plain, add more onion and garlic powder.

Dona's Potato Soup

4 medium/large russet potatoes, peeled and large-diced
1 large yellow onion, diced
1 tsp salt
1/2 tsp pepper
1 can evaporated milk
1-1/2 cups dry elbow macaroni

Place diced potatoes and onion in a large pot.
Add just enough water to cover potatoes and onions.
Add salt and pepper.
Bring water to a boil and cook until potatoes are tender.
DO NOT DRAIN.
Add canned milk and macaroni to the pot.
Bring to a boil, reduce heat to medium/low, and cook until macaroni is done, stirring every 3-5 minutes to prevent sticking.
Serve with a small dollop of butter and a little more salt & pepper if desired.
Soup will thicken upon standing - especially leftovers - and a little water may be added to achieve desired consistency.

Citrus Cooler

INGREDIENTS
6 lemons - reserve 1
3 limes
6 oranges - reserve 1
3 quarts water
1 1/2 cups sugar, or more, to taste

PREPARATION

Squeeze the juice from 5 of the lemons, 3 of the limes and 5 of the oranges; pour into a gallon container. Thinly slice the remaining orange and lemon and set aside. Add water and sugar to juices; mix well.

Chill thoroughly and keep in refrigerator. Serve on ice with orange and lemon slices.

Makes about 1 gallon of citrus drink .

Apple Pie Filling and Apple Crisp

Ingredients (makes about 7 quarts)

6 quarts apples sliced (use various varieties for best results)
5 1/2 cups sugar
1 1/2 cups clear gel or corn starch
1 tablespoon cinnamon
2.5 cups cold water
5 cups apple juice
3/4 cup lemon juice
1 tsp nutmeg

Directions

1. Peel, Core, and Slice, the apples. For 6 quarts you probably will need 2 to 3 dozen apples. My pots are too small to make the entire recipe so when I make it I usually half the recipe and make multiple batches if need be.
2. Dump apples in 1 gallon of boiling water. Let the water come back to a boil and boil for 1 minute.
3. Drain the apples, but keep them covered if you still need to prepare the rest of the recipe.
4. Combine sugar, clear gel and cinnamon with water and apple juice.
5. Stir on heat until the mixture is boiling. Boil for 1 minute and then stir in the apple slices.

If you would like to can your apple pie filling this recipe requires a waterbath. If you need a quick refresher course, or would like simple instructions please advise the Waterbaths for Dummies Video, I found it very helpful.
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Apple Crisp Recipe:

4 cups Apple Pie Filling (see above recipe, you will need to decrease the above recipe by 3/4)
1 Tablespoon Lemon Juice
1/3 cup flour
1 cup oats uncooked
1/2 teaspoon salt
1/2 cup brown sugar
1 teaspoon cinnamon
1/3 cup melted butter

Directions

1. Preheat oven to 375 degrees
2. Place apples in greased 9″x13″ baking pan
3. Sprinkle with lemon juice
4. Combine dry ingredients
5. Add melted butter to dry mixture, mixing until crumbly
6. Sprinkle crumb mixture over apples
7. Bake in moderate oven 30 minutes

Good and Practical Punch

3 pkgs unsweetened raspberry Kool-Aid
1 large can (12-oz) orange juice concentrate

Mix Kool-aid according to pkg directions; add undiluted orange juice and mix.
Do not vary.
Stir well before serving.
1 batch serves 36.

(From Mom's recipe box.  This was written on the back of the sausage ball recipe, so it is probably the punch they served at Carl & Cris' wedding)

Sausage Balls for a Crowd

2 lbs. uncooked ground sausage
2 lbs. cheddar cheese, grated
1 large box Bisquik - 2-1/2 lbs
Mix above ingredients together.
Add enough water (about 1-1/2 cups) so dough is the consistency of biscuits.
Form into walnut-sized balls.
Bake at 350 for about 20 minutes.
Yield: 230

(From Mom's recipe box.  I believe this is the recipe she used for Carl & Cris' wedding)

Thumb Print Cookies

1 cup butter, softened
1/2 cup brown sugar
2 egg yolks - reserve whites
2 cups flour
1/2 tsp salt
1/2 tsp almond extract
1 tsp vanilla
Raspberry Jam*

Mix above ingredients to make a dough.
Form into balls - about 1"
Dip each cookie ball into slightly beaten egg whites and then into finely chopped pecans.
Place cookies 2 inches apart on un-greased cookie sheet.
Bake at 350 about 5 minutes.
Remove from oven and using your thumb, create a well in the center of each cookie.
Bake an additional 8 minutes.
When somewhat cooled, fill thumb prints with raspberry jam.
*Any flavor of jam or jelly may be used.

(From Mom's recipe box - She made these every Christmas)