Salsa

2 cans Diced Tomato's

1 1/2 tsp Garlic Salt (or more to taste)

2 Tbs Elpato Sauce (yellow can with duck on it)

2 Tbs White Vinegar

1 Tbs Sugar (can add less)

1/2 can diced green chilies (other half can be placed in a baggie and then freeze for later)

Cilantro (close to a full bunch)

Put all ingredients in a blender and pulse until it is mixed and at the consistency that you want.

Serve with tortilla chips!

From: Holly Nelson & Heather Skanchy

Toasted Ravioli

Ingredients:
16 oz package of Meat Filled Ravioli (fresh or frozen - if frozen thaw first)
2 Eggs beaten
1/4 cup Water
1 1/2 tsp Garlic Salt
1 cup Flour
1 1/2 cups Plain Bread Crumbs
1 1/2 tsp Italian Seasoning
Marinara Sauce

Directions:
Place the flour into a zip lock bag and set aside.
Mix the water with the eggs and set aside in bowl.
Mix the Italian seasoning, garlic salt and bread crumbs in a bowl and set aside.

Heat vegetable oil or olive oil in a skillet to 350 degrees.  Place the ravioli in the flour bag, zip and shake to coat the ravioli.  Then dip in the egg wash and then dip in the bread crumb mixture.  Place in the hot oil and fry both side till golden.  Remove from the oil and drain.  Serve with your favorite marinara sauce. 

Yogurt Ritz Chicken

Ingredients:

2 C. Crushed Ritz crackers 
2 Tbl. Parmesan Cheese 
1 Tsp. Garlic Salt 
1 Tsp. Season Salt 
8 Boneless Chicken 
1-1 1/2 C. Plain Yogurt 
¼ C. Melted Butter

Directions:

Mix crushed crackers, cheese, garlic salt, season salt into bowl.  Dip chicken into yogurt then into cracker mixture. (Start with 1 cup of yogurt and add more if you need to).  Place into greased pan. Pour melted butter over top if desired (Optional - Butter can make the chicken soggy). Bake 350 degrees for 45 min.