Uncle Bills Mango Salsa Recipes

UNCLE BILL'S CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
• Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.

UNCLE BILL'S DILL SALAD DRESSING

Steps:

• In a mixing bowl, whisk together, mayonnaise, sour cream, red wine vinegar, and olive oil; whisk until well incorporated.
• Add dill weed, Beau Monde seasoning, green onion, fresh parsley and salt and whisk until well blended.
• Refrigerate for at least 1 hour before using.
• Store in refrigerator in a glass container with lid.
• NOTE: Beau Monde Seasoning is available at most supermarkets (Spice Islands Brand).

UNCLE BILL'S FRUITY CRISPY WRAPS

Steps:

• Crispy wraps are already pre-washed and ready to use.
• In a large mixing bowl, add cantaloupe, melon, mango, papaya, green and red grapes, pineapple chunks and sliced almonds.
• Choose one of the dressings of your choice.
• In a separate bowl, whisk or mix together the ingredients of your choice of dressing.
• Pour the dressing mixture over the fruit in amounts to suit your taste and mix lightly to coat the fruit.
• Divide the fruit mixture into 4 equal amounts.
• Spoon mixture into each crispy wrap.
• NOTE: You may also use sweetened flaked coconut as a sprinkle.
• As a further choice, you can use diced apples, kiwi fruit or bananas in the fruit mix.

UNCLE BILL'S MANGO SALSA

Steps:

• In a large saucepan, combine prepared mango, onions, sweet red pepper, Jalapeno peppers, coriander, garlic and vinegar.
• Grate lime rinds and squeeze juice from both limes and add to saucepan.
• Add sugr and mix well.
• Place saucepan over high heat and bring to a full rolling boil and boil for 1 minute, stirring constantly.
• Remove from heat.
• Immediately stir in liquid pectin.
• Stir for 5 minutes.
• Remove any foam to prevent fruit from floating.
• Prepare canning jars by sterilizing with soap and hot water, rinsing with clean hot water.
• Place jars in oven and heat for 15 minutes at 300 degrees F.
• Fill hot jars to within 1/4" from rim with mixture.
• Prepare canning lids in hot water.
• Carefully clean tops of rims and place lids, then screw tops and tighten just finger tight.
• Place jars on a towel and cover with another towel to cool.
• Jars are sealed when lids"pop" and are concave (turned down).
• Label jars and store in a cool dark place.