Donna’s Favorite Red Tomato Salsa 12-15 ripe tomatoes, chopped 4 medium onions, chopped 2 cups green sweet banana peppers 1 whole garlic clove
4-5 medium green bell peppers 11/2 cups hot green peppers 2 cups white vinegar 3 tablespoons salt 1 cup white sugar
In a food processor, finely chop all vegetables except tomatoes. Set aside. Add vinegar, salt and sugar into a large boiler pot. Add chopped tomatoes and other vegetables. Cook on medium heat for 2-3 hours until very thick. Pour into jars and seal. Yields 4 pints. Donna Hindman, Cherokee EC
Asian Slaw
Buffalo Chicken Sandwiches
4 large skinless, boneless chicken breasts 1 (17.5 oz) bottle of buffalo wing sauce 1 package dry ranch salad dressing mix
1 stick of butter or margarine, sliced 6 large rolls (your preference)
2 packages beefflavored Ramen noodles 1 10-ounce package angel hair slaw 1 cup sliced almonds 1 cup toasted sunflower seeds
1 bunch green onions, chopped 1 cup oil 1/2 cup sugar 1/2 cup apple cider vinegar
Mix marinade: beef flavoring from noodles, oil, sugar and vinegar. Crush noodles (inside package for easy clean-up). Layer in this order: noodles, slaw, almonds, sunflower seeds then onions. Pour marinade over the layers and refrigerate for 24 hours before serving. Jean Gaylord, Coosa Valley EC and Baldwin EMC
Place chicken breasts into slow cooker. Add entire bottle of buffalo sauce, and cover the chicken with package of dry ranch. Set slow cooker on low for 6 to 7 hours. After chicken has cooked, use two forks to shred the meat. Once chicken is shredded, add sliced butter to meat and let meat soak for additional 10 to 15 minutes. Pile meat on to rolls, add cheese or ranch dressing for extra flavor. Bobbie Breckinridge, Cullman EC
34 october 2012
Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen-tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe.