Wednesday, August 26, 2015


Hard to believe it is still August here in the Northland. The temperatures have dropped to the 50s and 60s at night and only in the 70s and 80s during the day. With the feeling of Fall in the air, I hope this doesn't mean we are going to have an early Winter. They are predicting above average snowfall for most of the country, us included.

Monday afternoon was the regularly scheduled meeting of the Northland New Neighbors League Farkle group. I got up and got right to coring a bushel of apples we bought Saturday at the Farmers' Market in Parkville to make applesauce in three of my slow cookers. Then in my fourth one, I put some green beans and new potatoes to cook for dinner. I totally had forgotten about Farkle. Thankfully Friend Janice sent me a text and the plans for the rest of the day were placed on hold.

Nine of us gathered at Friend Barb's house for a fun afternoon. She had quite a "spread" for everyone to snack on including this Fruit Salsa. Dessert was also fabulous but I will share that in another post. This Fruit Salsa came from her Betty Crocker cookbook.



If you plan to chill this salsa more than 6 hours, stir in the strawberries just before serving.

1       cup finely chopped strawberries
1       medium orange, peeled and finely chopped (1/3 cup)
2      large or 3 small kiwifruit, peeled and finely chopped (2/3 cup)
1/2   cup finely chopped fresh pineapple or one 8 - ounce can crushed pineapple (juice pack), drained
1/4   cup thinly sliced green onions (2)
1/4   cup finely chopped yellow or green sweet pepper
1       tablespoon lime or lemon juice
1       fresh jalapeno pepper, seeded and chopped (optional)
1       recipe Cinnamon Tortilla Crisps

In a large mixing bowl, stir together the strawberries, orange, kiwifruit, pineapple, green onions, sweet pepper, lime or lemon juice, and if desired, jalapeno pepper. 

Cover and chill for 6 to 24 hours.

Serve with Cinnamon Tortilla Crisps.


1       12 - count package of 7 - 8 inch flour tortillas. 
1       teaspoon cinnamon
1/2   cup sugar (Barb uses Splenda)
melted margarine

Preheat oven to 350 degrees F.

Brush each tortilla lightly with melted margarine.

Combine the cinnamon and Splenda to make cinnamon sugar. Sprinkle over each tortilla.

Cut tortilla into 8 wedges.

Place wedges on cookie sheet as closely together as possible and bake for 5 to 10 minutes. Barb bakes hers about 6 minutes. They are lightly brown, dry, and crisp then. 

Serve with fruit salsa.

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