TEX-MEX POTLUCK FOR 12

We rarely use the backyard garden at the Switching Station Artist Lofts for apparent reasons. But this time, we felt like, hey, let's GO outside, in the Positive Vibrations Garden, for our "Sunday Dinner".

"Cathy Sorich is making a point. After a long day at work, she joined us, coming home to a cold Millers."

Sunday Menu:

Festive Midwestern Tex-Mex Potluck

CHICKEN TACOS

ALPHA'S MANGO SALSA

 JALAPENO BREAD

           SWEET TOMATO SALSA

       DAN'S GRILLED CHICKEN

 TOSSED SALAD WITH TORTILLA STRIPS

 BLACK BEANS

   JENNIFER'S HARD SHELL TACO SALSA/CHEESE

 DAN'S SANGRIA

FRUIT PUNCH

ALPHA'S SWEET TEA

   JOHN AND NICOLE's ICE CHEST OF BEER

Alpha's Mango Salsa

Mango Salsa: 1 medium, ripe mango, peeled and diced; 1 cup diced English hothouse cucumber, 2 green onions, sliced; 1 medium tomato, seeds removed, diced, 1 small jalapeno, seeded and finely minced; 1 clove garlic, finely minced, 1 tablespoon coarsely chopped mint, 2 tablespoons fresh lime juice, sea salt.

To make the mango salsa, combine everything in a medium bowl, stirring gently to combine. Add the salt to taste. Cover and set aside. If not using the salsa right away, chill in the refrigerator.

Guest: Trish, Jennifer

Jalapeno Bread- I cooked this one this summer for our August potluck in the garden.
2cups cornmeal, 1 can cream corn, 2 eggs, 1/2 cup Crisco, 2 tsp sugar, 1 cup milk, 1- 1/2 ground beef, 1 large onion chopped, jalapeno peppers (you decide), and 2-3 cups cheese. Add all together; pour in a heated, well-greased baking dish, 350 degrees, for 45-50 minutes.

Shortcut: use Jiffy and add other stuff.

Guest Deborah, Nicole, Julie, Bernard

Ashawn had so much fun at the "T-Party."