Salsa

In a blender or food possessor add 

2 Cans diced stewed tomatoes

1 Tbs. Salt (or to taste)

4 Cloves garlic (or 1 Tbs. Garlic powder)

6 Green onions cut into 4

Half a bunch cilantro

1 small can jalapenos and the liquid 

1/2 red onion
1/4 Cup water

Blend

Serve with tortilla chips or with your best Mexican food

Artist in my sole

Hi my name is Marlyne, I live in the beautiful big bear mountains in California. I'm a wildlife artist, I have always loved wildlife, I have always been in my own world i guess that's why I paint. I have always been creative and imaginative I'm always in competition with my work the next will be even better, I feel there things still to learn Ill never feel I have learned it all, There is always room to grow...

Lets cook!

White Bread
2 1/4 tsp. dry yeast
1 cup warm water
3 cups flour
1 Tbs. sugar
2 Tbs. oil
2 tsp salt
1 Egg

Dissolve the yeast in warm water and 1Tbs flour and the sugar (1Tbs) whisk let proof for 8 minutes... in a bowl add the flour, oil, salt 1 egg add the yeast turn the dough on a well floured board knead 5 minutes form the dough into a ball place in a large greased bowl drizzle olive oil over the top of the dough to prevent the dough from drying out.. Cover and set in a warm place free of draft 1 hour... punch down place on to a floured board roll out to about a 8x8 circle roll up place into a loaf pan sprayed with pam cover with a kitchen towel let rest in a warm place 1 hour... brush with an egg wash sprinkle kosher salt on top Bake 350F 20-25 minutes let cool remove from the loaf pan set back in the oven 10 minutes to form a crust for cutting. serve hot Makes 1 loaf.

Stuffed Cabbage Rolls

1 Large head cabbage
2 pounds ground beef

1 cup cooked rice

1 onion chopped fine
6 garlic cloves chopped fine
1 bell pepper chopped fine
1 tsp. Italian seasoning
2 tsp. salt
1 tsp. pepper
1/4 cup ketchup
2 Eggs

Sauce:
2-24 oz bottles spaghetti sauce
1/2 cup fresh romano cheese
1 Tbs. garlic powder
1 Tabs salt or to taste
1 tsp Italian seasoning
In a large bowl mix all the ingredients do not cook.

1. Remove core from the cabbage, place in a large saucepan, cover with water, then bring to the boil and cook until the outer leaves begin to loosen. Lift out the cabbage, remove the softened leaves and return the head of cabbage to the pan of boiling water to soften more leaves. Repeat until all leaves are removed.

2. Once all the leaves have been softened, remove the center stalks from each leaf and set aside.

3. Meanwhile, place the beef, rice, onion, garlic, bell pepper salt, pepper Italian seasoning ketchup and eggs in a large mixing bowl and mix well. Set aside.

4. Using the largest cabbage leaves, place about a handful of the meat and rice mixture on each cabbage leaf drizzle about 2 Tbs. ketchup over the top of the meatand roll up, tucking in sides. Lightly press the mixture into the leaves. In a 9x16 pan ladle some of the sauce to coat the bottom of the pan. Place the cabbage rolls with the seam side down on top of the sauce. Then pour the rest of the sauce over the cabbage rolls sprinkle parmesan /romono cheese cover with foil bake 325F 1 and a half to 2 hours till cabbage is tender. Makes 12 large cabbage rolls.