Salsa Mexicana
5-6 Ripe Roma Tomatoes or your own choice of tomatoes - chopped
4-6 Chopped jalapenos or chiles serranos - I pull out as much as I can of
the seeds.
1/3 cup chopped cilantro - fresh
1 tsp. salt (or to taste)
juice from 1/4 lime (fresh)

Combine all ingredients in a dish, stir well. If you can not find Roma
tomatoes then substitute 2 to 3 med. tomatoes.

Let set at least 1 hour before serving.
If you like your Salsa blended a food processor works great.
Submitted by Darlene Cowan

This is a recipe Mom Cowan received from Heather Stone. It has been a
great hit for our family and our church family.

Breakfeast Casserole
3 cups Croutons (Seasoned)
2 1/2 cups mild grated cheese
1/2 lb. link sausage - cooked
4 eggs
2 1/2 cups milk
3/4 tsp. mustard powder
1/2 can cream of mushroom soup
1/2 can golden mushroom soup
1/2 cup milk

The night before using casserole: sprinkle croutons in pan, sprinkle
cheese on top of croutons. Cut sausage into bite size pieces & place on
croutons. Blend eggs, milk & 3/4 tsp. mustard powder & pour over croutons.
Cover & set in fridge overnight. Next morning mix soup & milk, pour over
top of casserole.
Bake at 300 degrees for 1 1/2 hours. Let stand 10 mins. before serving.
Submitted by Darlene Cowan

Mex Tex Dip  -  This is a recipe I received from Jodie Haynes years ago.

3 med. Avocados
2 tblsp. Lemon Juice
1/2 tsp. Salt
1/4 tsp. Pepper
2 cans Olives
3 med. Tomatoes
8 ozs. Grated Cheese
8 ozs. Sour Cream
1/2 cup Mayonaise
1 pkg. Taco Seasoning
1 large can of refried beans or 2 cans bean dip

Mash Avocados with lemon juice, salt & pepper. Combine sour cream,
mayonnaise & taco seasoning. Spread beans in a large shallow serving
platter. Top with avocado mixture layer with sour cream taco mixture.
Sprinkle tomatoes and olives. Cover with shredded cheese.

Serve with Tortilla Chips.
Submitted by Darlene Cowan