banana peppers
3 cups salt
1 cup vinegar
1 clove garlic per jar
1 grape leaf per jar
1 bunch dill per jar

Thoroughly wash peppers. Make small slit in each one in two places. Put the peppers in a brine made of 1 gallon water to 2 cups of salt. Use a weight to hold pepper under the brine.
Next day, drain well, and pack peppers into sterilized jars. To each jar add 1 garlic clove, 1 grape leaf, and 1 bunch of dill. Make a pickling solution of 1 gallon water, 1 cup salt, and 1 cup vinegar. Bring the solution to the boiling point, pour over peppers in jars, filling, and sealing one jar at a time.

2 quarts tomatoes, *peeled
2 medium green peppers
2 medium onions
2 cloves garlic
3 jalipeno peppers and/or other types, keep seeds
3/4 cup vinegar
3 Tbs. Sugar
2 tsp. Salt
1/4 tsp. Oregano
1/4 tsp. Cumin

Blend the ingredients in a blender; on chop first, then grind. Cook until thick as thick as you prefer. Seal in jars.

Note: An easy way to peel tomatoes: look at the recipe on How to Can
Tomatoes for the instructions.

1 can (16 oz.) Ranch Style Refried Beans
1 cup shredded Cheddar cheese
1 cup dairy sour cream
1 1/2 cups shredded lettuce
1 medium tomato, chopped
2 scallions, chopped
Tortilla chips

Spread the refried beans in the bottom of a greased 1 1/2 quart casserole.
Sprinkle with cheese; cover. Bake in a 350°F oven for 25 minutes; remove cover.
Continue baking until cheese is melted. Remove from oven. Spread sour cream over beans. Top with lettuce, tomato and scallions. Serve immediately with tortilla chips.