Recipes From All Saints Anglican Church of Baton Rouge

• 8 small or 4 large black (Hass) avocados, cubed
• 1 small yellow onion, chopped fine
• 1 to 2 (depending on size) Roma tomatoes, chopped
• 2 fresh and 2 pickled jalapenos, chopped fine
• 2 large limes, juiced
• 1/c cup Pace picante sauce
• 1 small head cilantro, chopped
• salt, pepper, Tony's

Mix lightly and chill.  Serve with tortilla chips.

• 4 cups broccoli crowns, chopped
• 1/2 - 1 red onion, chopped (if it's strong I use the lesser amount)
• 1/2 c pecans, chopped
• 1/3 c bacon bits
• 3/4 c raisins (or dried cherries or cranberries or any dried fruit mixture)

• 1 c mayonnaise
• 1/2 c sugar
• 2 tbs flavored vinegar (flavored wine vinegars or rice vinegars are really good)

• 2 cups (or cans) pitted cherries in juice or water, NOT cherry pie filling or maraschino cherries, look in the canned fruit section
• liquid from the cherries (s/b about 1/3 c) 
• 1/8 tsp almond extract (use vanilla if necessary)
• 1/3 c granulated sugar (Splenda can be used very successfully here)
• 1/3 c brown sugar (the Splenda brown sugar mix is good here too)
• 3 tbs quick cooking tapioca
• 1 tbs butter, broken
• 1 box refrigerated pie shells, use both packages for bottom and top

• 1 lb. ground meat season while cooking
• 1 lb. bacon fried and crumbled
• 1 cup diced onions
• 2 cans small lima beans (drained)
• 2 cans kidney beans (not drained)
• 2 lb. can pork & beans
• ½ c. ketchup
• ¾ c brown sugar
• 1 t. vinegar
• 1 t. mustard