Mix the following in a large bowl:

5 large ripe tomatoes (cut into small pieces, apx 1/2", save the juice)

1/2 Medium sized green pepper (chop fine, apx 1/4" pieces)

1 Bunch (6-8) scallions (chop all of the white and 1/2 of the green stem.

1 can V8 juice (buy the small cans and you can adjust the salsa to your tastes, thicker or more liquid)

1 Tablespoon fresh Cilantro (the green leafs only)chopped very fine, you may increase or decrease according to your tastes.(If you have someone that doesn't like the taste of cilantro you can use fresh parsley.)

3 Tablespoons Wine Vinegar

1 Tablespoon fresh lemon juice

1/4 Teaspoon salt (more or less to your tastes)

1/8 Teaspoon pepper (more or less to your tastes)

3 finely chopped Jalapenos (fresh or canned)increase or decrease to taste. (if you use fresh, roast them first, split and remove the seeds if you want then chop them up, leaving the seeds will make the salsa hotter.)

For best results you should let this chill for at least a day or two. This makes aproximately 1 1/2 quarts

SHERRIED BEEF

This recipe is so easy and tastes so good you won't believe it!

3 pounds stew meat

3 cans mushroom soup

1 pk Lipton Onion Soup

3/4 cup Cooking Sherry

Cut the stew meat up into bite size pieces, removing any fat.

Mix all the ingredients together and place into a casserole dish.

Cook covered at 350 degree oven for 3 hours.

Serve over rice with sour cream, or baked potatoes

For more gravey add one more can of soup.

If you work all day, use your crock pot, place everything into the pot and set on low for the day, when you come home your dinner is cooked.

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