Fresh Herb Salsa:

• 1 bunch chopped cilantro, 3 medium chopped tomatoes, two scallions sliced, juice of a lime and salt and pepper to taste. Refrigerate 1 hour.
  

 Bruschetta:

• 1 bunch chopped basil, 3 medium tomatoes chopped, 1 clove garlic chopped/pressed, drizzle with EVOO (extra virgin olive oil), salt & pepper to taste.

Tuna Dip:

• 1 bunch cilantro, 2 cans albacore white tuna in water, 2 tablespoons sliced jalapeno peppers, 1 bunch green onions, 1/2 cup mayonnaise, salt & pepper to taste. In food processor chop onions,cilantro,jalapenos,and pulse a few times until everything is chopped, then add mayonnaise and pulse and mix, drain the tuna, and add last to the mix in the processor and process until a chunky and smooth dip forms. Refrigerate two hours before serving.
  

Tabbouleh:

• 1 bunch chopped parsley, 3 sliced green onions, one bunch chopped mint, 1 chopped cucumber, 3 medium chopped tomatoes, 1 cup cracked bulgur wheat (available @ Whole Foods). Soak Bulgur wheat in 1 cup warm water for 1 hour, then, add all the ingredients and add salt & pepper, fresh lime juice & EVOO to taste. Again refrigerate for 1 hour or so.

 Greek Yogurt Dip:

• Greek Yogurt dip is very easy: 1 Cup Greek Style plain Yogurt, 1 clove garlic crushed, and bunch of fresh chopped dill weed. Mix & refrigerate 1 hour or may be served right away.Serve with veggies, or crackers or chips...even pita bread. Variation: May omit the garlic, and also may use dried dill if fresh is not available. Also, you may add chopped or grated cucumbers to it.

Enjoy!....Hadny

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• 1 Bottle of Publix Mojo,
•  1 Bottle of Publix Sour Orange (for the Marinade)
• 10 garlic cloves,
  
• 8 sliced yellow Spanish onions,
  
• salt and pepper to taste.

Poke the roast and insert the garlic cloves, pour the bottles of mojo and sour oranges, and season with the salt and pepper. Cover tightly with aluminum foil and put in a 275 degree oven for 6 hours.

Then carefully open the foil and check the roasts, they should feel as the meat is ready to come apart. put all the sliced onions on top of roasts and baste at 350 oven on broil setting to crisp the top skin (chicharron,) for 15 minutes continuously basting and watching that it doesn't burn. the onions will cook and caramelize.

Then turn off oven and leave warming until ready to serve. Voila! Bon Apetit.
 It makes great Roast Pork sandwiches on Publix Hoagie rolls.
......Oh, my main ingredient: LOVE .....Hadny

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The Moringatini "Ruddy Daggerwing"
 
Mandarin Orange Infused Vodka (stored in freezer)
Chambord

Lemon Bars

• 3/4 C. Fresh Ripe Key Lime Juice
• 1 can Eagle Brand Condensed Milk (DO NOT USE LITE)
• 1 12 0z container of Cool Whip, Cool Whip Lite or house brand
• Mix in a bowl and put into a graham cracker pie crust and freeze
• Thaw 20 minutes prior to serving
  

Peggy Thurston's Prosciutto Grissini

Yield: 16 Breadsticks

Ingredients:

One Box of slender Grissini-type breadsticks (you'll get 3x the breadsticks needed)

Tub of whipped butter (left out to soften)

Grated Romano cheese - about 3 tablespoons

Package of arugula leaves (rinsed and spun dry)

One-half pound of prosciutto ham (cut in long strips, excess fat trimmed)

Spread butter over 2/3 of the length of each breadstick.
Sprinkle grated cheese over each buttered breadstick.
Lay out a prosciutto strip on a clean surface and lay 2 arugula leaves along the length of the strip.
Roll the prosciutto strip down the buttered part of the breadstick like a barber pole. (Prosciutto on the outside arugula next to the cheese

Put in a 2 gallon zip lock bag until ready to serve. (Serve within 2-3 hours to avoid soggy breadsticks).

Mary Sue Mc Lemore's Dixie Cavier Cups

Prep: 15 min., Chill: 24 hr. Here's to good luck for the year! For a more casual presentation, place black-eyed pea mixture in a bowl, garnish with sour cream, and serve with scoop-style tortilla chips.

Yield: Makes 15 appetizer servings

Ingredients
1 (15.8-oz.) can black-eyed peas, rinsed and drained
1 cup frozen whole kernel corn
1 medium-size plum tomato, seeded and finely chopped
1/2 medium-size green bell pepper, finely chopped
1/2 small sweet onion, finely chopped
2 green onions, sliced
1 jalapeño pepper, seeded and minced*
1 garlic clove, minced
1/2 cup Italian dressing
2 tablespoons chopped fresh cilantro
30 Belgian endive leaves (about 3 bunches)
1/2 cup sour cream

Preparation
1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.

2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.

*2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.
Note: For testing purposes only, we used Bush's Blackeye Peas.

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After several requests for the Recipe - Kristine Blake responded,"LOL, it never occurred to me that Mom's (Cindy Rieger's) no-bake package mix chocolate-peanut butter bars would be such a hit.
 
Here's the recipe:

Download a pdf copy of the Moringa Tree Recipies