Darcie's Layered Taco Dip

 
For a quick recipe when company comes, you can't get any easier than this.

Darcie's Layered Taco Dip

Line a plate or pie pan with aluminum foil.
In order given, layer the following ingredients:
8 ounces sour cream
1 jar your favorite taco salsa
8 ounces shredded Cheddar cheese
1-2 tomatoes, chopped
1-2 green onions, chopped

Chill until use, then serve with tortilla chips.

Tips: You can add sliced black olives, shredded lettuce, and even jalapenos to this dip.

Darcie's Sauerkraut Salad

                                                             
Darcie is married to cousin Jerry and they have two sons,Chris and Nick. Darcie enjoys family and friends and wanted to share a few of her recipes.This one is a nice change of pace from regular slaw and will keep well in the fridge for a couple of weeks as the vinegar acts as a preservative. This can also be frozen and brought out later for use when needed.

Darcie's Sauerkraut Salad

1 pound 11 ounce can of sauerkraut, drained
2 cups celery, chopped fine
1 cup green pepper, chopped fine*
1 1/2 cups sugar
1/2 cup extra virgin olive oil*
1/2 cup apple cider vinegat (unpasteurized, like Bragg's)*

Combine all ingredients in a large bowl, cover and marinate overnight. Stir before serving.

* You can use a mixture of green, yellow, and red peppers.
* The original recipe just called for 'oil' but I am adding a healthy oil.
* The original recipe just called for 'vinegar' and I am adding a healthy alternative.
** 1/2-3/4 cup finely chopped onions or scallions can be added to this salad, if you like.You can also shred some carrot for more color and vitamin content.

Jill Matheson's Cherry Bread

                                                                    
This recipe came from my uncle's wife who shared it with me almost 20 years ago. Oh my gosh! I made this and it is fabulous! The next time I make it, I may experiment and add a cherry glaze over the top made of powdered sugar, cherry juice, and a drop of almond flavoring, but it is delicious just as it is. It is addictive. I highly recommend making this!


Jill Matheson's Cherry Bread

2 cups unbleached flour
1 tsp. baking powder
1/2 tsp sea salt
1 jar (10 ounces) maraschino cherries, drained, reserve juice, and quarter cherries
Orange juice

1 stick butter, softened*
1 cup sugar
2 eggs, beaten
1 tsp. vanilla
1/2-2/3 cup walnuts or pecans, chopped

In small bowl, sift together the flour, baking powder, and salt; set aside.
Drain the cherries, reserving the juice in a 1 cup liquid measure, adding enough orange juice to make 2/3 cup; set aside.
In a large bowl, cream together the butter and sugar till light and fluffy. Add eggs and vanilla and beat well. Add the dry ingredients alternately with the juice until well-blended. Fold in the chopped cherries and nuts. Grease and flour a 9" x 5" loaf pan (or two 8" x 4" pans) and pour in batter, smoothing top. Sprinkle top with sugar. Bake at 325 degrees for 60 to 75 minutes, or till tests done with a toothpick.
Allow to cool for 10 minutes, then invert onto a wire rack and let cool completely. Freezes well.

* Original recipe called for margarine, but I changed to make it more healthy.