Minden Press-Herald

Oct 02nd

Nancy’s Kitchen: Martha’s Salsa Dip

Nancy McWhorterAt last, Football Season 2013 is here. When I learned the Dallas Cowboys were playing the Oakland Raiders, I invited my sister-in-law, Ava, over so we could watch the game together. I prepared a light breakfast supper of "Cheese Eggs," (a simple recipe I will give you at a later date) over toast and fruit. Following our meal, we settled down with bowls of popcorn to watch the game.

Now you do understand, Ava and I are Cowboy fans. It was a letdown for us to watch how the Cowboys played. Ava was so disappointed; she returned home before the game was over. I told her if things changed and the Cowboys happened to win, I would telephone her. Needless to say, the call was never made.

Now that football season is here, there will be many people watching the games on television. Whether you are planning on having a few friends over to watch your favorite football team or for any or no occasion, I suggest serving this easy to prepare KEEPER dip. It was given to me by a Bridge City First Baptist Church member and friend, Martha Holmes.

Martha's Salsa Dip

1 (14.5 oz.) can stewed tomatoes*
1 (10 oz.) can Rotel tomatoes (I prefer mild)
2 tsps. chopped onion
2 to 3 cloves garlic (I use the ready prepared minced in oil)
1 to 1 1/2 tsp. lemon juice (I used bottled "ReaLemon")
Salt to taste
2 tsp. cilantro (optional)

Place all ingredients in a food processor or blender and blend....I used the pulsing method. Chill overnight. Serve with corn chips.
*If using plain canned tomatoes, add chopped bell pepper.






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