Apple Butter

5 pounds apples, peeled, cored, and diced
1 3/4 cups apple cider
1 1/4 cups sugar
2 tablespoons lemon juice
Pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg

In a large pot, bring the apples an cider to a boil over medium-high heat, stirring occasionally to prevent sticking or burning.  Reduce the heat to low and simmer until the apples are soft, 30-35 minutes.  Use a potato masher, fork, or immersion blender to roughly mash the mixture.  Return the apple mixture to the heat and stir int he sugar, lemon juice, salt, cinnamon, mace, and nutmeg.  Continue to simmer until the mixture has thickened and becomes a deep rich brown, about 1 1/2 hours.  The mixture will be relatively smooth but may have a few chunks.  If you want a completely smooth butter, you may puree it lightly at this point.  Store the apple butter in a covered container int he refrigerator or pour the finished apple butter into prepared jars, leaving a quarter-inch of head space.  Seal the jars and process for 7-10 minutes in a boiling-water canner.  Store the processed jars in a cool, dark place.

Pasta Sauce

Ingredients:
4 lbs. tomatoes (about 12 medium sized tomatoes)
3 Tablespoons olive oil
1 onion
1 green pepper
4 garlic cloves
1 tablespoon sugar
2 teaspoons basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
optional: 1, 6 oz. can tomato paste

Directions:
Bring a pot of water to a boil.  Cut an X on the bottom of all the tomatoes. Prepare a bowl of ice water.  Blanche tomatoes, a few at a time, X side down for 30 seconds. Remove and place in ice water for 20 seconds. Remove and set aside. Repeat with remaining tomatoes.  Peel the tomatoes. It should be really easy to do.

Cut the tomatoes in half or quarters and remove as many seeds as possible. Place the tomatoes in a kitchen towel and squeeze to remove as much moisture as possible. Roughly chop up the tomatoes and set aside.

Warm up the olive oil in a large saucepan on medium heat.  Finely chop up the onion and green pepper. Add to the pan and cook for 8 minutes. Next, mince the garlic and add to the pan and cook for 1 minute.

Add all the tomatoes and the rest of the ingredients and simmer for at least an hour, stirring occasionally. Using a potato masher or a fork press down on the tomatoes occasionally to help them break down. If you want thicker sauce add the tomato paste. Serve over your favorite type of pasta.

*Variations: You can add celery or carrot along with the onion and green pepper.  Also, you can add cooked Italian sausage or ground beef to the pasta sauce.

Homemade Canned Salsa

8 cups tomatoes, peeled, chopped and drained

2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:
~Mix all together and bring to a slow boil for 10 minute.

~Seal in jars and cook in hot water bath for 10 minute.

~This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

~Yields 3-6 quarts or pints.

Pancakes Mix

Mix
6 C white flour
6 C wheat flour
3 C powdered milk
1 ½ C sugar
5 Tbsp. baking powder
8 Tsp. salt

Mix all ingredients together in large bowl. Store in airtight container. (This recipe fits well in an 18-20 cup container.)

Wheat Pancakes
2 C Mix
2 eggs
3 Tbsp. oil
1 ¼ C water

Mix all ingredients together. Add extra water to achieve desired consistency. Cook on hot griddle. Makes 12 pancakes.