[Betty]

I don't know how you'd work it in theme-wise - but my kids, family and friends love this super easy thing... Get some hot links (hillshire farm?) and a bottle of teryaki sauce - I like Mr. Yoshidas marinade and sauce. Stay clear of any that are just marinade though - it turns out too salty.

Slice the hot links slightly on the diagnal into coins and put them into a crock pot or sauce pan on the stove with enough teriyaka to cover or mostly cover. Heat them up. You'll know their ready when the sausage skin looks like it's shrunk a little on the outside... or when you can't resist anymore.

It's a great salty sweet spicy combo.

Also works with little smokies but won't have that spicy goodness. (it's not very spicy - it just adds a good amount of flavor.)



We've had good luck with a new (to me) salsa recipe this year. Throw all this into a screamin hot non stick skillet and burn it a bit: 8 roma tomatoes, 1 regular or 2 small yellow onions peeled and halved, 2 jalepenos, 1 pasilla pepper (optional).

When burned, remove and cut the tops off the tomatoes and the peppers. Remove seeds from pasilla. Leave the seeds in the jalepenos if you like your salsa to have some spiciness. Otherwise, remove seeds and membrane from just one and save in case you decide it's not spicy enough later.

Put all the veg into a food processor with the juice of a lime, a bunch of cilantro with the bottom stems ripped off in one twist of the bunch and some salt. Pulse until it's salsa! Taste to see if you want to add the rest of the jalepeno. Remember, it's warm now and will not be as spicy/salty tasting when it's cold.