Corn Salsa Recipe

KIRSTEN JACOBS

1 (15-ounce) can black-eyed peas, drained

1 (15-ounce) can white shoepeg corn, drained

4 green onions, chopped

5 medium Roma tomatoes, chopped

2 avocados, chopped

1/2 bunch cilantro, chopped

1 package Good Seasoning Italian dressing mix

Combine all ingredients with dry salad dressing packet. Chill.

French Toast

KIRSTEN JACOBS

6 large eggs
1 1/2 cups half-and-half
2 tablespoons vanilla extract
1/2 teaspoon cinnamon
pinch of salt
half a loaf of Challah bread, cut into slices


Mix all the ingredients together in a bowl. Arrange a single layer of slices of Challah bread in a long rectangular pan and allow this to soak around ten minutes. (You may have to use only half the egg mixture and repeat the process with remaining slices of bread, as most pans are not big enough to hold half a loaf of bread slices at a time.) Melt butter in a pan, cook slices over medium heat until toasted. Serve and enjoy.


BUTTERMILK SYRUP
1/2 cup melted butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla

Mix melted butter, sugar, and buttermilk in a saucepan and bring to a boil. Remove from heat and add baking soda and vanilla. Cool slightly and serve warm.

Spinach Salad

(from the Lion House Christmas Cookbook)
KIRSTEN JACOBS

SALAD
1 pound fresh spinach, washed and dried thoroughly with stems discarded.
1/2 head iceberg lettuce
1 cup shredded swiss cheese
1 cup cottage cheese or ricotta cheese
1/2 pound fresh mushrooms, cleaned and sliced
1/2 bermuda onion, sliced thin into rings
2 hard-cooked eggs, peeled and chopped

DRESSING
1/2 cup red wine vinegar
3/4 cup vegetable oil
2 teaspoons poppy seeds
4 tablespoons sugar
1 tablespoon minced Bermuda onion
1 teaspoon salt
1/2 teaspoon dry mustard

For the dressing, pour vinegar and oil in blender. Add poppy seeds, sugar, minced onion, salt and dry mustard. Whirl for a few seconds to blend. Refrigerate. Flavor improves if dressing is made several hours in advance.

Tear spinach and lettuce into pieces and add to large bowl. Add remaining ingredients. When ready to serve, pour dressing over salad and toss to coat greens. Serve immediately.