Cross Rib Roast

2 lbs. cross-rib roast
2 TBSP balsamic vinegar
2 TBSP minced garlic
2 tsp. dried thyme
1 tsp. dried rosemary
1 TBSP salt (could use less if desired)
1 tsp. pepper
1 TBSP olive oil

1. Preheat oven to 450 degrees. Line roasting pan with foil.
2. Brush roast with balsamic vinegar.
3. Make a paste with remaining ingredients and rub on meat.
4. Roast meat at 450 degrees for 15 minutes. Reduce heat to 350 and cook for 40-60 minutes, or until internal temperature reached 125 degrees.
5. Remove from oven; cover loosely with foil and let stand 15-20 minutes before serving.

Lindsey's Chunky Salsa

2-3 jalapeno peppers, chopped
1 sm can chopped olives
1-2 roma tomatoes, diced
1 bunch cilantro, chopped
3-4 green onions, chopped
1 can Rotel tomatoes (mexican style)
1 cup Zesty Italian dressing
1 cup grated cheese.

Stir together in a bowl.  Eat with tortilla chips.

Pico de Gallo

5 Roma Tomatoes
1/2 large onion
3 jalapeno peppers (add 1 at a time, add more if it needs more heat)
1/2 bunch cilantro
1/2 lime
Salt

Chop tomatoes, jalapenos, and onions.  Leave seeds in jalapenos if you want a hotter pico.  Chop cilantro.  Stir all together in bowl.  Squeeze 1/2 lime over top.  Salt, stir, and taste.

Josie's Salsa

1 can whole tomatoes
1 bunch chopped cilantro
4 serrano or jalapeno peppers (start with 2, add more if you want more heat)
1 bunch chopped green onions

Pour some of juice from tomatoes into blender.  Cut peppers into 2-3 chunks, add to blender and season with salt and garlic powder.  Blend until liquified.  Add tomatoes and blend until chunked.  Add chopped cilantro and onions.  Blend just to mix together.

Parkerhouse Rolls

2 C warm water
1/2 C powdered milk
1/2 C oil
2 eggs
3 tsp yeast
1/2 C sugar
2 tsp salt
5 1/2 - 6 Cups flour


Place 1/2 cup of the water in bowl with yeast and a pinch of sugar, let rise. Mix all other ingredients except flour. Add yeast mixture then add flour last, knead well. Raise covered in a warm place 1 hour. Punch down. Roll out on floured surface and brush with melted butter. Cut like a pizza and form rolls in a crescent roll fashion. Place rolls onto a greased cookie sheet and raise again for 1/2 hour. Bake at 350 for 7-10 min.

Yum-Yum Cherry Salad

This salad is so tasty it's more like a dessert...

1 - 20 oz. can cherry pie filling
1 - 20 oz. can drained crushed pineapple
1 1/2 Cups pecans (large pieces - whole or broken in half)
1 - 9 oz. carton of cool whip
1 pint sour cream
1 - 8-10 oz. can sweetened condensed milk

Mix by hand (not mixer) until all ingredients are blended and refrigerate 4-6 hours before serving. Can make the night before.

Couscous Salad

This recipe is just a guideline, you can adjust it as you please. If I don't have the specific veggies it calls for I just use what I have available. It does not include meat but I like to include chicken, crab, or any other type of meat to make it more hearty.

2 C cooked Couscous - cooled to room temperature
1 Scallion sliced thin (If I don't have a scallion I like to use some sauted onion in it's place)
1 small Cucumber - peeled and diced
1 Tomato - diced
1 small Bell Pepper - seeded and diced
1/4 C Mozzarlla or Feta cheese crumbled/cubed
1 clove Garlic - minced or pressed
1 tblsp. Olive oil
2 tblsp. Red Wine or 1 tblsp. Balsamic Vinegar (I prefer the balsamic)
Basil, Oregano nd Pepper - to taste
Salt (optional) to taste
Roasted Red Peppers or Pimentos for garnish (optional) - I generally just add some crushed red pepper to the dressing

In a small bowl or cup, whisk together oil and vinegar. Mix in garlic and scallion and seasonings and set aside. Mix cooled couscous and vegetables. Add cheese and fold gently. Drizzle in dressing as you gently fold. Refrigerate until serving. Top with red peppers or pimentos for garnish.

Jeff and I really like this topped over lettuce or spinach. We line the bottom and sides of a bowl with lettuce and put the salad on top - creates a lettuce wrap feel and gives the dish an extra crunch. Enjoy!