Salsa

4 roma tomatoes
½ sweet vidalia onion
2 jalapeños
2 cloves garlic
3 limes
8 ounces tomato sauce
cilantro (to taste)
salt (to taste)
pepper (to taste)

This makes quite a spicy salsa for the non-acclimated mouth, so be careful!

Dice the tomatoes, onion, jalapeños, and garlic and mix together in a bowl. Chop the cilantro leaves and add them into the mix, and then juice the limes over the whole thing. Season it all with the salt and pepper and then stir it up well. Pour that mixture into a pot with the tomato sauce and bring it rapidly to a boil. Once it's boiling, cover the pot and let it sit over very low heat for half an hour. Chill and enjoy.

Egg Drop Soup

4 cups chicken broth or stock
2 eggs, lightly beaten
1 or 2 green onions, minced
Salt to taste
¼ teaspoon white pepper (optional)
A few drops of sesame oil (optional)

Bring the broth to a boil, and then add in the salt, white pepper, and sesame oil. Cook the seasoned broth for about a minute. Slowly and steadily pour the egg into the boiling soup. If you want the egg to be shredded in the soup, stir the soup briskly as you pour the egg in. Garnish it with green onions, and enjoy it hot.

Dixie Salad

It's just like Ambrosia, except along with all the fruit, you also add the following:

pecan halves
pomegranate seeds

Ambrosia

1 15-ounce can pineapple chunks
1 8-ounce can mandarin oranges
several red apples, chunked, not peeled
maraschino cherries, halved
16 ounces sour cream
many mini-marshmallows

This needs to sit for 24 hours before serving, so plan ahead. Mix the fruit and the sour cream together in a mixing bowl, then mix in the mini-marshmallows. Let it sit in refrigeration for twenty-four hours, but check it a couple of times to see that it's developing the right consistency: it should be thick and pretty cohesive with no extra juices running around. If it's too wet and runny (which is typical), stir in some more marshmallows. If it's too dry (look at the marshmallows), try stirring in a tiny bit of apple juice. Enjoy chilled.